Yummy maple bacon donuts, under 5g net carbs each!
A good donut can stick in your mind, and I have a feeling this maple bacon donut will stay on yours.
These donuts have great rise and best of all, they’re low carb! I’m just so excited about this recipe.
I’ve always liked this combination. Salty, smokey bacon and sweet maple syrup is honestly a magical combination. I love Choczero‘s maple pecan syrup for this – it’s always a favorite.
The choux pastry method for these maple bacon donuts
To get the fluffier texture from this dough, I used the choux pastry method, where I cooked the dough with heat before baking, so the donuts would get the appropriate rise.
With ingredients like almond flour, and coconut flour, you still don’t the rise you’d get from plain flour, but the extra effort in these is SO worth it.
They result in a fluffy donut with a little help from baking powder.
Tools for keto donuts
For this recipe, I used a donut pan to get the perfect donut shape.
I also used a piping bag to pipe out the dough evenly.
These tools are extremely helpful, and will make sure you get a beautiful looking maple bacon donut!
I hope you have a fun time making this! Be sure to pin the recipe and save it for later.Print
Maple bacon glazed donuts
Maple bacon donuts are the bomb. They’re low carb, and delicious!
- Prep Time: 30 minutes
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 8 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
For the donuts
- 2/3 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons of Truvia Natural Sweetener (you can add more or less depending on your tastes)
- 1 tablespoon psyllium husk ground
- 1 teaspoon xanthan gum
- 1 cup water
- 1/4 cup grass-fed butter
- 1/4 teaspoon kosher salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For the glaze
- Preheat oven to 425°F.
- Spray your donut pan with non-stick spray.
- In a bowl, whisk together your dry ingredients: almond flour, coconut flour, psyllium husk, salt and xanthan gum. Set aside.
- On Medium high heat, warm up water, butter and granulated sweetener in a heavy bottom pot until it just begins to simmer. Turn the heat off and add in the dry ingredient mixture, mixing with a wooden spoon, or spatula to incorporate. Continue to cook and stir until the dough looks smooth and the ingredients are well incorporated.
- Put the dough ball back in the bowl and let it cool. It dough should still be warm. Use an instant-read thermometer to measure the temp — it should be below 120°F.
- Add in one egg at a time, mixing with an electric mixer at medium/high speed until fully incorporated. If you’re using a stand mixer, you can turn it up to 6, and use your paddle attachment. Be sure to mix the dough for 2 minutes after adding in the last egg. The mixtue will be a light, playdoh-like consistency.
- Mix in vanilla extract.
- Mix in the baking powder.
- Allow the dough to rest until it comes to room temperature (about 15-20 minutes). This will help them stay fluffy.
- Spoon dough into a piping bag or plastic bag (no tip). Pipe out dough onto your greased donut pan,
- Bake for 15 minutes at 425°F
- Lower temperature to 350°F bake for 4-5 minutes until they look golden brown on the top. Take them out.
- Allow the donuts to rest in for 10 minutes before removing them from the pan.
- Dip the tops in the maple bacon glaze, and sprinkle bacon bits on top.
The style of making this dough mimics choux pastry, which uses steam to puff the pastry. Since keto ingredients are notoriously difficult to make rise, this method helps create a light and fluffy pastry.
Choux pastry is finicky, so follow the instructions exactly to get the best rise.
Adjust the sweetness however you feel works best for you. I personally don’t like my desserts to be sticky sweet, so it’s ok to add more sweetness if you can tolerate it.
Keywords: donut, maple bacon donut, glazed donut, keto glazed donut