These festive Keto Eggnog Donuts are irresistibly delicious and topped with an icing sugar glaze. If you enjoy eggnog you will love these sugar free and diabetic friendly keto eggnog donuts.
Like melted ice cream that rolls slowly down your throat these low carb eggnog donuts are creamy and rich with a warm spicy overtone from the nutmeg and cinnamon.
During the holidays I absolutely adore having a glass or two of eggnog but it now has to be a low carb version that I am still trying to perfect. In the meantime I can enjoy these low carb eggnog donuts during the Christmas season.
Full of eggnog flavours like nutmeg and rum extract to give you all the festive feels without the sugar spikes. I was inspired to make these donuts while making these Keto Gingerbread Donuts.
📺 Watch how to make these donuts
🥘 Main ingredients Used
These eggnog donuts are made with almond flour, coconut oil with a touch of nutmeg and cinnamon. You will be decking the halls with these keto eggnog donuts while keeping your blood sugars in check.
- Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Coconut OIl: with a neutral flavour the coconut oil makes these donuts rich without the heaviness of butter
- Ground Nutmeg: giving these donuts and earthy nutty sweetness that is most recognizable in eggnog
- Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
👨🏻🍳 Recipe instructions
How to make keto eggnog donuts?
Preheat oven to 350°F. Using a large bowl whisk together the almond flour, erythritol, baking powder, freshly ground nutmeg, cinnamon and xanthan gum with a pinch of salt. Set aside.
Next we want to mix the wet ingredients in a separate bowl. Mix the eggs with the melted coconut oil. Allow the coconut oil to cool before adding it to the eggs. Add the vanilla and rum extract or rum liquor. The rum flavours are optional but it definitely gives these donuts that extra eggnog flavour that i'm used to during the holiday season. Whisk together all the ingredients and then mix in with the dry ingredients.
Using a rubber spatula mix everything together until well combined. Place into a piping bag and pipe batter into a generously greased donut pan. I greased mine with coconut oil. Alternatively, if you do not have a piping bag you can spoon the batter into the donut pan.
Use your finger to evenly spread out the batter in the pan and then bake at 350°F for 15-18 minutes. Inserting a toothpick into the donut should come out clean.
Next we want to make the eggnog donut glaze. In a medium bowl cream together the butter and cream cheese with powdered sugar (erythritol). Using a rubber spatula for this worked best for me. Then slowly add a little bit of cream at a time until desired consistency is reached.
I wanted a very thin eggnog glaze for these donuts but you can have it as thick or thin as you prefer. You may want to switch to a whisk at this point to smooth out the eggnog icing.
Once out of the oven let the eggnog doughnuts (donuts) cool completely in the pan. Using a small rubber spatula (see video) scrape along the edges around the donuts to loosen them from the pan. This will help if they are a little sticky.
Once the baked eggnog donuts are cooled place on a wire rack and dip each donut into the icing sugar glaze and sprinkle with ground nutmeg.
👨🏻🍳 Recipe tips
Top Tip: generously grease the donut pan otherwise they may stick and be hard to remove. I used a paper towel and scooped out some hardened coconut oil to grease the pan, making sure there is a coating in all the nooks and crannies.
Tip: use a rubber spatula to help loosen the donuts from the pan after baking. Once loose twist and lift to remove them from the donut pan.
- Serving: serve as dessert or if you're so inclined enjoy one for breakfast with your morning coffee or tea.
- Storage: store at room temperature on a plate covered with plastic wrap for up to 4 days. Freeze in an airtight container for up to 1 month.
These donuts are also gluten free.
♨️ Recipe variations
These donuts are delicious as they are but if you want to make them even more tasty, here are a few variations.
- Spice it up - why not make it a spicy eggnog donut and sprinkle with a very small amount of allspice or ginger along with the nutmeg.
- Zesty - these donuts are amazing with a zesting of orange rind sprinkled on top
- Coconut - sprinkle the tops of the donuts with shredded unsweetened coconut for a tropical eggnog donut
So many neat ways to create donuts, for another coconut inspired donut check out my Chocolate Coconut Donut recipe.
💭 Frequently asked questions
Eggnog is a sweet, chilled, dairy based beverage usually served around Christmas. There are many variations including dairy free eggnog and typically made with nutmeg, cinnamon and cloves.
The official dictionary spelling is doughnut but the americanized version is often spelled donut. I usually use doughnut but for this post I decided to go with donut.
Each donut contains about 196 calories depending on ingredients used.
These donuts are made sugar free and should not spike blood sugars. However, all foods affect people differently and you should monitor your blood sugars after consuming one of these donuts to see how it affects you. Each donut contains 2g of carbs and 1g of fiber making them 1g net carbs per serving. Making them diabetic friendly and suitable for a keto or low carb way of eating.
Keto Eggnog Donuts
- Preheat oven to 350°F.
- Using a large bowl whisk together the almond flour, erythritol, baking powder, freshly ground nutmeg, cinnamon and xanthan gum with a pinch of salt. Set aside.
- Mix the wet ingredients in a separate bowl.
- Mix together the wet and dry ingredients with a rubber spatula. Mix for about 1 minute until all ingredients are well combined.
- Generously greased donut pan
- Place batter into a piping bag and pipe into donut pan. Alternatively, if you do not have a piping bag you can spoon the batter into the donut pan.
- Use your finger to evenly spread out the batter in the pan and then bake at 350°F for 15-18 minutes. Inserting a toothpick into the donut should come out clean.
- Once out of the oven let the eggnog donuts cool completely in the pan.
- In a medium bowl cream together the butter and cream cheese with powdered erythritol. Slowly add a little bit of cream at a time until desired consistency is reached.
- Once the baked eggnog donuts are cooled place on a wire rack and dip each donut into the icing sugar glaze and sprinkle with ground nutmeg.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines