These Keto Eggnog Christmas Donuts are the ultimate holiday treat! Soft, fluffy, and perfectly spiced with nutmeg and cinnamon, these low-carb donuts are infused with the festive flavors of creamy eggnog. Topped with a sugar-free glaze, they're the perfect balance of sweet and cozy.
Great for Christmas mornings or holiday dessert tables, these gluten-free and diabetic-friendly donuts are easy to make and perfect for anyone looking for healthier, low-carb holiday recipes. Whether you're baking for yourself or sharing with loved ones, these donuts are sure to be a holiday favorite!
During the holidays I 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. You might also enjoy these Low Carb Eggnog Cupcakes or this Low Carb Eggnog Coffee Creamer recipe.
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.
You might also enjoy this Low Carb Apple Cinnamon Donut recipe or these Sugar Free Pumpkin Spice Chai Donuts.
Main ingredients
These christmas 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.
Step by step instructions
How to make low carb 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 flavors are optional but it definitely gives these donuts that extra eggnog flavor 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 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, 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. When a toothpick is inserted into the donut, it 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.
Other festive recipes you may enjoy
💭 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.
Recipe Card
Keto Eggnog Christmas Donuts
RECIPE VIDEO
Equipment
Ingredients
Eggnog Donut
- ¾ cup almond flour
- ¼ cup granular sweetener
- 2 teaspoon baking powder
- ¼ teaspoon xanthan gum
- ½ teaspoon ground nutmeg
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 3 large eggs
- ¼ cup coconut oil
- 1 teaspoon rum extract
- ½ teaspoon vanilla extract
Eggnog Glaze
- 2 tablespoon cream cheese
- 2 tablespoon Butter
- ¼ cup low carb sweetener
- 2 tablespoon 5% Light Cream
- ⅛ teaspoon ground nutmeg
Instructions
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.
Eggnog Glaze
- 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. (Refer to the detailed video instructions below if further clarification is needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
🌡️ 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
nancy says
these are so perfect for the holidays - you want to treat yourself but don't want to come off the diet!
Julia says
Wow these taste great, and could not even tell that they were sugar-free!
Jeannie says
these donuts are so easy to prepare, I use my silicon baking tray love the flavors from the cinnamon and nutmeg.
Colleen says
Was a bit disappointed as I've made several of your recipes in the past. I made these in a mini doughnut pan which was perfect, however they didn't seem to have any spice/flavour. If I make them again I'll double up on the spices. Using the mini pan, it made 2 dozen.
Oscar Chimenti says
Oh, im surprised they were tasteless with the cinnamon, nutmeg and rum extract, they were very flavourful for me. I guess everyone has different tastes tho. I need to buy a mini donut pan, I think I would prefer smaller portions. Thanks for the feedback.