Keto Sour Cream Glazed Donuts
Keto Sour Cream Glazed Donuts

Credits to u/sammysamgirl




  • 1/3 cup water, 85ml
  • 3 tbsp heavy cream, 45g
  • 2 1/2 tbsp melted salted butter, 37g
  • 1 large egg, at room temperature
  • 1 rounded tsp dry active yeast, 6g
  • 1 tsp sugar (for yeast to consume)
  • 2 1/2 tbsp powdered monkfruit sweetener, 25g
  • 1 2/3 cup Keto Bread and Pastry Flour*, 180g
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 2 1/2 cups vegetable or coconut oil for frying

Sour Cream Glaze



  1. Add the water and cream to a large glass bowl. Microwave for ~30s or until warm but not hot.

  2. Add the melted butter, egg, yeast, sugar and powdered monkfruit sweetener.

  3. Whisk everything together. Then cover with plastic wrap for ~3min or until yeast is a little foamy.

  4. Add roughly 100g of the keto bread and pastry flour and mix well until you get a batter-like consistency.

  5. Add the salt, nutmeg and cinnamon. Continue to mix for ~1 minute.

  6. Slowly add the other 80g keto flour, mixing in-between.

  7. Once your dough comes together, grease a clean surface as well as your hands.

  8. Remove the dough from the bowl and knead it by hand for ~3-5 minutes. It will still be a little sticky. This is okay.

  9. Form the dough into a rough ball and place into a clean, greased bowl. Turn to coat. Then cover with plastic wrap and set somewhere warm or draft-free to rise for ~2 hours (*see tips section).

  10. After 2 hours, remove dump the dough out onto a clean greased surface. Punch it down and then roll it out with a rolling pin. You want the dough a little thinner than you’d want your final donuts because they will puff up more with the final rise and frying.

  11. Use a cookie cutter to cut circles out of the dough, then use a smaller cutter or the wide-end of a large piping bag tip to cut middles out of your circles (you want the middle hole a little bigger than you’d think because a again, it will shrink up as the donut rises more). Re-roll scrap dough to make more donuts.

  12. Place the donuts and donut holes onto a parchment-lined baking sheet and cover with plastic wrap to rise for another ~45min – 1 hour.

  13. Meanwhile, heat ~2 1/2 cups of vegetable or coconut oil in a large pot over low-medium heat. Use a thermometer and aim to get your oil in the range of 325-350*F. (I find mine fry best at 325*F). If you don’t have a thermometer, do a test donut. It should take ~30s to fry each side. They should come out a nice golden brown. If they fry dark brown too quickly, your oil is likely too hot. If they don’t sizzle and begin frying in the first 5-10s then your oil is likely too cold.

  14. Fry each donut for ~30s or so per side, remove using a slotted spoon and place onto a plate lined with paper towel to soak up excess oil. Repeat for all of the donuts and donut holes.

  15. To make the glaze, whisk all of the ingredients together in a small bowl. Dip each donut into the glaze on both sides, then place onto a plate for the glaze to set. Enjoy your Keto Sour Cream Glazed Donuts!

Nutrition for 1/8th of recipe (1 donut) 169 calories | 12.2g fat | 2.4g NET carbs | 9.2g protein | 5.2g fiber


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