Keto Low-Carb Maple Bacon Donuts
Indulgent baked donuts that combine smoky bacon with sweet maple flavor in a tender, cake-like texture. Made with almond and coconut flour instead of wheat flour, these donuts deliver classic bakery taste with significantly fewer carbohydrates. The maple-flavored glaze and crispy bacon topping create the perfect sweet-savory balance. Ideal for weekend breakfast treats, brunch gatherings, or when you want to satisfy donut cravings while maintaining dietary goals. The combination of two alternative flours creates optimal texture and moisture.
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ⅓ cup granulated erythritolgranulated stevia1:3 ratioketosugar-free
Use 1/3 the amount as stevia is much sweeter
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 4 large eggs
- ¼ cup unsalted butter, melted
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- ¼ cup powdered erythritol
- 2 tbsp natural maple flavoringsugar-free maple syrup2:1 ratioketo
Use half the amount and reduce other liquids slightly
- 1 tbsp unsweetened almond milk
- 6 slices bacon, cooked and crumbled
Instructions
- 1
Preheat oven to 350°F and grease donut pan with non-stick spray or butter
- 2
Whisk together almond flour, coconut flour, granulated erythritol, baking powder, cinnamon, and salt in large bowl
- 3
Beat eggs in separate bowl, then mix in melted butter, almond milk, and vanilla extract
- 4
Combine wet and dry ingredients until smooth batter forms
- 5
Spoon or pipe batter into prepared donut pan, filling each cavity about 2/3 full
- 6
Bake for 18-20 minutes or until donuts are golden and toothpick comes out clean
- 7
Cool donuts in pan for 5 minutes before transferring to wire rack to cool completely
- 8
Mix powdered erythritol, maple flavoring, and almond milk in small bowl until smooth for glaze
- 9
Dip top of each cooled donut into glaze and return to wire rack
- 10
Sprinkle crumbled bacon over glazed donuts while glaze is still wet
- 11
Allow glaze to set before serving
Tips
Pipe batter using a zip-top bag with corner cut off for even donut shapes and easier filling
Cool donuts completely before glazing to prevent the glaze from melting and sliding off
Cook bacon until extra crispy since it will soften slightly when added to the wet glaze
Good to Know
Store in airtight container at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead without glaze, store covered and glaze before serving
Best served at room temperature, glaze may firm up if refrigerated
Common Mistakes
Don't overfill donut cavities to avoid overflow and misshapen donuts
Avoid overbaking as almond flour can become dry and crumbly quickly
Substitutions
Dairy-Free Swaps
General Alternatives
Use 1/3 the amount as stevia is much sweeter
Use half the amount and reduce other liquids slightly
FAQ
Can I make these without a donut pan?
Yes, use a muffin tin and bake for 15-18 minutes, though they won't have the classic donut shape with hole in center.
What if I don't have maple flavoring?
Substitute with sugar-free maple syrup using half the amount, or use additional vanilla extract with a pinch of maple extract if available.
How long do these keep fresh?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Glaze may soften over time but donuts remain fresh.