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Keto Strawberry Cream-Filled Donuts - Soft, Sweet, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Combine the wet ingredients: In a separate bowl, whisk eggs, almond milk, melted butter, vanilla, and vinegar until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Whip the cream: In a chilled bowl, whip heavy cream with the remaining 1 tablespoon powdered sweetener to soft peaks. Set aside.
  10. 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.
  11. 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.
  12. Finish with “sugar” dusting: Lightly dust with powdered sweetener. Serve chilled or at cool room temp for the best texture.