Keto Strawberry Cream-Filled Donuts – Soft, Sweet, and Low-Carb
If you’ve missed bakery-style donuts since going low-carb, these Keto Strawberry Cream-Filled Donuts bring the magic back. They’re tender, lightly sweet, and filled with a cool strawberry cream that tastes like summertime. No fryer needed—these bake up beautifully and get a quick dusting of low-carb “sugar.” The ingredients are simple, the method is approachable, and the results feel special enough for brunch or a weekend treat.
Best of all, each donut is keto-friendly without tasting “diet.”
Ingredients
Method
- Prep the oven and pans: Heat the oven to 350°F (175°C). Grease a standard donut pan or a muffin pan if you’ll punch holes later. You can also bake as rounds in a muffin pan and fill them like jelly donuts.
- Mix the dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and cinnamon. Break up any clumps for a smooth batter.
- Combine the wet ingredients: In a separate bowl, whisk eggs, almond milk, melted butter, vanilla, and vinegar until smooth.
- Make the batter: Pour the wet mixture into the dry. Stir until just combined. The batter should be thick but scoopable. If it’s too thick, add 1–2 tablespoons almond milk.
- Fill the pan: Spoon the batter into the donut pan, filling each cavity about 3/4 full. Smooth the tops. If using a muffin pan, fill each well about 2/3 full.
- Bake: Bake 15–18 minutes, or until the donuts are set, lightly golden, and a toothpick comes out clean. Muffin-style rounds may need 18–20 minutes.
- Cool completely: Let donuts rest in the pan 5 minutes, then transfer to a rack. Cool fully before filling to keep the cream from melting.
- Make the strawberry reduction: In a small saucepan, combine strawberries, 1 tablespoon powdered sweetener, and lemon juice. Cook over medium heat 5–7 minutes, stirring and mashing until thick and jammy. Cool to room temperature.
- Whip the cream: In a chilled bowl, whip heavy cream with the remaining 1 tablespoon powdered sweetener to soft peaks. Set aside.
- Finish the filling: Beat softened cream cheese with vanilla and a pinch of salt until smooth. Fold in the cooled strawberry reduction, then gently fold in the whipped cream until light and fluffy.
- Fill the donuts: Transfer filling to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped). Use a small knife or skewer to create a tunnel in each donut. Pipe the strawberry cream until you feel resistance and a little peeks out.
- Finish with “sugar” dusting: Lightly dust with powdered sweetener. Serve chilled or at cool room temp for the best texture.
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What Makes This Recipe So Good
- Real donut texture: Almond flour and a touch of coconut flour create a soft, cakey crumb that holds up to the creamy filling.
- Fresh strawberry flavor: A simple strawberry reduction brings bright fruit flavor without tons of carbs.
- No frying: These are baked, so there’s less mess, less oil, and more reliable results.
- Keto-friendly: Sweetened with erythritol or allulose, these donuts stay low-carb while tasting like the real deal.
- Make-ahead friendly: You can bake the donuts and prep the filling ahead, then assemble when you’re ready.
Ingredients
- Dry Ingredients for Donuts:
- 2 cups fine almond flour
- 2 tablespoons coconut flour
- 1/3 cup granular erythritol or allulose (plus more for dusting)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional, but nice)
- Wet Ingredients for Donuts:
- 3 large eggs, room temperature
- 1/3 cup unsweetened almond milk (or heavy cream for richer donuts)
- 1/4 cup melted unsalted butter or refined coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- Strawberry Cream Filling:
- 1 cup fresh strawberries, hulled and chopped (or frozen, thawed and drained)
- 2 tablespoons powdered erythritol or allulose, divided
- 1 teaspoon lemon juice
- 3/4 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For Finishing:
- 2–3 tablespoons powdered erythritol or allulose for dusting
How to Make It
- Prep the oven and pans: Heat the oven to 350°F (175°C). Grease a standard donut pan or a muffin pan if you’ll punch holes later. You can also bake as rounds in a muffin pan and fill them like jelly donuts.
- Mix the dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and cinnamon.
Break up any clumps for a smooth batter.
- Combine the wet ingredients: In a separate bowl, whisk eggs, almond milk, melted butter, vanilla, and vinegar until smooth.
- Make the batter: Pour the wet mixture into the dry. Stir until just combined. The batter should be thick but scoopable.
If it’s too thick, add 1–2 tablespoons almond milk.
- Fill the pan: Spoon the batter into the donut pan, filling each cavity about 3/4 full. Smooth the tops. If using a muffin pan, fill each well about 2/3 full.
- Bake: Bake 15–18 minutes, or until the donuts are set, lightly golden, and a toothpick comes out clean.
Muffin-style rounds may need 18–20 minutes.
- Cool completely: Let donuts rest in the pan 5 minutes, then transfer to a rack. Cool fully before filling to keep the cream from melting.
- Make the strawberry reduction: In a small saucepan, combine strawberries, 1 tablespoon powdered sweetener, and lemon juice. Cook over medium heat 5–7 minutes, stirring and mashing until thick and jammy.
Cool to room temperature.
- Whip the cream: In a chilled bowl, whip heavy cream with the remaining 1 tablespoon powdered sweetener to soft peaks. Set aside.
- Finish the filling: Beat softened cream cheese with vanilla and a pinch of salt until smooth. Fold in the cooled strawberry reduction, then gently fold in the whipped cream until light and fluffy.
- Fill the donuts: Transfer filling to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped).
Use a small knife or skewer to create a tunnel in each donut. Pipe the strawberry cream until you feel resistance and a little peeks out.
- Finish with “sugar” dusting: Lightly dust with powdered sweetener. Serve chilled or at cool room temp for the best texture.
How to Store
- Refrigerate: Keep filled donuts in an airtight container in the fridge for up to 3 days.
The cream stays stable and the crumb remains tender.
- Freeze (unfilled): Freeze baked, unfilled donuts for up to 2 months. Thaw overnight in the fridge, then fill and dust before serving.
- Make-ahead filling: The strawberry cream can be made 1 day ahead. Stir gently before piping.
Benefits of This Recipe
- Low-carb satisfaction: Enjoy a classic bakery treat without spiking carbs.
- High in fat, moderate protein: Fits a keto macro profile and keeps you full longer.
- Gluten-free: Almond and coconut flours make this safe for gluten-free eaters.
- Flexible sweetness: Adjust the sweetener to taste without affecting texture much.
- Kid-friendly: The strawberry cream wins over picky eaters.
Pitfalls to Watch Out For
- Overbaking: Almond flour dries out fast.
Pull the donuts as soon as a toothpick comes out clean.
- Warm donuts + cream: Filling will melt if donuts aren’t fully cool. Be patient.
- Using only almond flour: The small amount of coconut flour helps structure. Skipping it can lead to dense donuts.
- Granular sweetener in the filling: Use powdered sweetener in the cream to avoid grittiness.
- Too-wet strawberries: Reduce them to a jammy consistency, especially if using frozen berries, or the filling will be runny.
Recipe Variations
- Chocolate-dipped: After filling, dip the tops in melted sugar-free chocolate mixed with 1 teaspoon coconut oil.
Chill to set.
- Lemon-strawberry: Add 1 teaspoon lemon zest to the batter and a little extra zest to the filling for a bright twist.
- Vanilla cream only: Skip the strawberry reduction and fold in 1–2 teaspoons vanilla bean paste for a classic Boston cream vibe (without the chocolate).
- Strawberry jam pocket: Pipe a small amount of reduced strawberries in first, then top with the cream for a layered filling.
- Cinnamon “sugar” coating: Brush warm donuts (before filling) with melted butter and toss in a mix of powdered sweetener and cinnamon.
FAQ
Can I use only almond flour?
Yes, but the texture will be denser. If you omit the coconut flour, add an extra 2–3 tablespoons almond flour and be careful not to overmix. The donuts won’t rise quite as much.
What sweetener works best?
Erythritol and allulose both work.
Allulose tends to give a softer crumb and less cooling aftertaste. For dusting and the filling, use a powdered version to keep things smooth.
Can I make these dairy-free?
Use refined coconut oil instead of butter, coconut cream for the whipped cream, and a dairy-free cream cheese alternative. Texture will be slightly different, but still delicious.
Do I need a donut pan?
No.
A muffin pan works. Bake as muffins, then use a skewer to create a cavity and pipe in the filling like jelly donuts.
How many carbs per donut?
Exact macros depend on your ingredients and size, but expect roughly 4–6g net carbs per filled donut when using allulose or erythritol and unsweetened almond milk. Calculate with your specific brands for accuracy.
Can I use freeze-dried strawberries?
Yes.
Grind them to a powder and fold into the cream for concentrated flavor without extra moisture. You may still want a small amount of lemon juice for brightness.
Why add vinegar?
A splash of apple cider vinegar reacts with baking soda to help lift the batter and keep the crumb tender, especially in grain-free baking.
In Conclusion
Keto Strawberry Cream-Filled Donuts deliver everything you love about a bakery treat—soft cake, creamy filling, and a sweet finish—without the sugar crash. They’re simple to bake, easy to fill, and flexible enough for make-ahead plans.
Whether you’re serving them at brunch or saving one for an afternoon coffee break, these donuts bring feel-good flavor to a low-carb lifestyle. Keep a batch chilled, and you’ll have a standout dessert ready whenever the craving hits.
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