These low carb donuts are coated with a light caramel glaze for the perfect tasty snack! They're sugar free, gluten free, and keto friendly!

Disclosure: I was provided with these Besti sweeteners from Wholesome Yum free of charge in exchange for my fair and honest review. Please see my disclosure policy. This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

Now if you've been low carbing for more than, say, a week - you've almost certainly heard of Wholesome Yum - a popular low carb blog run by my friend Maya. She's recently carried out an amazing feat and launched a range of sweeteners - the work involved in that blows my mind!

So when she offered me some samples, I absolutely had to say yes! So... introducing... Besti!

Besti natural sweeteners use premium ingredients and have zero calories, zero net carbs, and zero glycemic index. They offer granulated, crystallized, and powdered sweeteners, with a range of 8 different blends of allulose, erythritol, and monkfruit - with single ingredient options too!

Oh - and there's a free keto desserts ebook with every purchase!

Now, something that caught my eye was on the back of the Besti Monkfruit Erythritol Blend packet - a recipe for low carb donuts! As it featured her new sweetener I absolutely had to try it. Oh - and there's a video tutorial for these keto donuts on her site, too!

I made the donuts exactly as stated except that I left out the cinnamon, as a good friend of mine doesn't like cinnamon and I knew that she would appreciate the gesture! On that basis I decided against the cinnamon coating (which sounds amazing to me!) and made a very light caramel glaze. I didn't want it to mask the donuts, but I felt that it needed something!

I was SUPER impressed with how these turned out. You have to try them!

How to Make Low Carb Donuts with a Caramel Glaze

In a large bowl, mix together almond flour, Besti Monkfruit Erythritol Blend, baking powder, and salt.

In a smaller bowl, whisk together melted butter, eggs, unsweetened almond milk, and some vanilla extract.

Add the wet mixture to the dry, and stir well to combine. Spoon the batter into the cavities of a well-greased six-hole donut pan.

Bake in a preheated oven for 20 minutes or until dark golden brown. Let cool in the pan and then turn out onto a wire cooling rack.

To make the caramel glaze, mix Choc Zero Caramel Syrup, butter, and unsweetened almond milk together in a small saucepan. (By the way - that syrup is amazing on its own over low carb ice cream, pancakes, or waffles!) Heat over a low heat until fully combined. Let cool slightly to allow it to thicken before drizzling over the cooled donuts.

Store in an airtight container.

As you can see, the glaze wasn't a thick and sticky traditional frosting. Most of the delicious flavor got absorbed into the donut - leaving a beautiful sheen on the top of each donut!

If you prefer a thicker topping - try my low carb caramel sauce!

📖 Recipe

StepAwayFromTheCarbs.com