This recipe for keto cranberry donuts makes a tender, low carb cake donut that is studded with bright, cheery, fresh cranberries. It’s a donut that is not only delicious but also good for you.
Made with a combination of almond and coconut flour, these low-carb cranberry donuts are low in carbs, gluten-free, keto-friendly, and packed with seasonal flavor!
Enjoy these cranberry donuts for breakfast, snacks, or dessert. It’s an easy way to sneak nutrition into your treats.
Although you are using raw cranberries in this keto-friendly donut recipe, your cranberries can be fresh or frozen, and there is no reason to defrost if you go the frozen route.
Check out our recipe for keto sour cream donuts, which inspired this recipe. And, of course, our entire collection of keto donuts where I am sure you’ll find a few favorites.
Keto Cranberry Donuts
If you’re as much a fan of cranberries as I am, you should check out my keto cranberry recipes where there are plenty of other delicious options.
I describe these keto-friendly donuts as a cross between a cake donut and an old-fashioned donut jam-packed with cranberry flavor.
Because these cranberry keto donuts are baked rather than fried, they are also a breeze to make. The addition of sour cream ensures that they are moist and tender.
Using coconut and almond flour gives them the perfect cake-dough texture. The raw cranberries add just enough tartness to complement the donut’s sweetness.
The best part is that these keto donuts clock in at 4 g net carbs, making them an excellent option for anyone doing a keto diet.
This holiday season, why not surprise your loved ones with a platter full of sweet treats in the form of gluten-free cranberry donuts that are sure to fool their taste buds?
It will make anyone embrace the keto diet. I promise.
What You’ll Need To Make Keto-Friendly Cranberry Donuts
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following is a list of materials and simple ingredients you will need to bake your keto cranberry donuts: Note that the full printable recipe card is at the bottom of the page.
- Sifter
- Mixing bowl
- Electric stand mixer or hand mixer
- Donut mold, silicone, or non-stick
- Almond flour
- Coconut Flour
- Granulated sugar substitute
- Cranberries, fresh or frozen
- Unsalted butter
- Sour cream
- Vanilla or orange extract
- Large eggs at room temperature
- Heavy cream, room temperature
- Confectioner’s sugar substitute, for icing
How To Make Keto Cranberry Donuts
The good news is how easily these cranberry keto donuts come together.
Once you have preheated your oven to 350 degrees and greased your donut molds, it’s simply a matter of mixing your dry and wet ingredients. Winning!
First, you must measure and combine the almond and coconut flour, sugar substitute, baking powder, and salt in a large mixing bowl.
Once that’s done, you’ll add the wet ingredients to the mix, the sour cream, cooled melted butter, whole eggs, and vanilla extract, and combine well.
Be sure to use an electric mixer to ensure the batter is well incorporated.
Remember that this is a thick dough, so add a little bit at a time to the donut pan.
Then, it’s time to fold in the cranberries. Note that you can use both fresh and frozen raw cranberries in this recipe, and there is no need to defrost them before adding them to the batter.
Now for the fun part. To easily add the batter to the donut molds, I recommend using a pastry bag (piping bag) or placing the donut batter into a large ziplock bag with the corner snipped off. Easy peasy!
I like using silicone donut molds, but a non-stick donut baking pan will also work. In both instances, you will need to grease them well.
For even baking, I place my silicone molds on top of a cookie sheet. This also makes it easier when it comes time to take them out of the oven.
After the donuts are baked and cooled, you’ll make the vanilla icing and allow it to set before enjoying it.
Any leftovers can be stored in the refrigerator in an airtight container for up to five days or frozen for up to three weeks.
Looking for a sure way to master your keto baking skills? Check out my tried and proven keto baking tips that will make you a pro in no time.
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Best Sugar-free Sweetener Options
As far as which sugar substitute to use for this cranberry keto donut recipe, I have a few recommendations. If you are a regular on our site, you know I’m a huge fan of Lakanto Monk Fruit.
This is because the texture of Lakanto is spot on since there is barely any aftertaste. It is a monk fruit and erythritol blend.
If you have not given this all-natural sweetener a try, you have no idea what you are missing.
I love that Lakanto Monk Fruit is all-natural. Its sweetness comes from antioxidants called mogrosides instead of fructose or sucrose. It has zero calories and zero glycemic impact.
That being said, I’m also partial to Swerve, another erythritol blend. It works well in this keto donut recipe and is a great choice if you are looking for a sugar substitute with no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. Like Lakanto, Swerve has a 0% impact on blood sugar.
I know some of you are Stevia fans. If that’s you, you can use the stevia and erythritol-based brand Pyure in this recipe.
However, it’s important to note that if you are using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you cannot easily find a more natural sugar substitute, you can also use Splenda with great success.
I don’t recommend Splenda Bake because it’s actually a half-sucralose product and will be too high in carbs to be considered keto-friendly.
You will need a confectioner’s sugar substitute for donut icing. Thankfully, both Lakanto and Swerve Confectioners have great ones.
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I sure hope you will give this keto cranberry donut recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
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In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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The app has hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Cranberry Donuts
Packed with good-for-you tart and juicy cranberries, this recipe for keto cranberry donuts is perfect for breakfast, brunch, or anytime you want a healthy snack that needs to be low in carbs and keto-friendly!
Ingredients
Keto Cranberry Donuts
- 1 1/2 cups of finely milled almond flour
- 1/2 cup coconut flour
- 1 ½ teaspoon of baking powder
- 1/4 teaspoon of sea salt
- 1/2 cup sugar substitute
- 1 teaspoon vanilla extract or orange extract
- 1/2 cup of full-fat sour cream
- 3 eggs, room temperature
- 1 cup of fresh or frozen cranberries
- 1/4 cup of unsalted melted butter, cooled
Keto Icing
- 2 tablespoons of melted butter, cooled
- 3/4 cup of confectioners sugar-substitute
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of vanilla extract
- 3-4 tablespoons of or hot water
Instructions
Keto Cranberry Donuts
- Preheat the oven to 350 degrees.
- Grease well two 6-cavity donut pans.
- Melt 1/4 cup unsalted butter and set it aside.
- In a large mixing bowl, combine the almond flour, coconut flour, sugar substitute, baking powder, and salt until well combined.
- Add the dry ingredients, sour cream, melted butter, vanilla extract, and the three eggs one at a time.
- Mix the batter using an electric mixer until fully incorporated.
- Fold in the cranberries. You can use fresh or frozen cranberries for this recipe. If using frozen, there is no need to defrost them before adding them to the batter.
- Pipe the batter into the two prepared donut pans. I added the batter to a large zip-lock bag, cut the tip, and then piped it into the donut pan cavities.
- I lightly tapped the batter into the donut pans using my fingers.
- Note that you will fill the donut pans just to the rim because these donuts do not rise much.
- Bake the donuts for 25-30 minutes until they are fully cooked. You can insert a toothpick, and it will come out clean.
- Allow the donuts to fully cool at room temperature before removing them from the mold.
- Once the donuts are removed from the donut mold, place them on a baking rack and make the icing.
- Any leftovers can be stored in the refrigerator in an airtight container for up to five days or frozen for up to three weeks.
Keto Icing
- Melt the butter and add to a medium-sized bowl.
- Add the confectioners, sugar substitute, vanilla extract, and sea salt in a small bowl.
- Mix well, and then add the hot water. Start with three tablespoons and add an extra tablespoon if the consistency is too thick.
- Quickly dip the donuts into the icing and set them on a baking rack to dry. The donuts will form a thin frosted shell on the surface.
Storing Your Donuts
- Once the keto cranberry donuts' icing has had time to set, store them in the refrigerator in a sealed container for up to 5 days. Since the icing hardens, you can place the donuts on each other. You can also freeze your donuts by placing them in a freezer-proof container for up to 3 weeks.
- Allow your donuts to come to room temperature for the best flavor.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 295Total Fat: 26gSaturated Fat: 13.6gCholesterol: 40mgSodium: 24mgCarbohydrates: 9.5gNet Carbohydrates: 4gFiber: 5gSugar: 1.9gProtein: 8.2g