This keto donut has a fluffy outer layer, with a delightfully creamy filling, and topped with a rich chocolate frosting. Could there be anything better?
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.
Keto Boston Cream Donut
Do you have a favorite donut? Is it the same as your favorite KETO donut? I am lucky that my favorite donut is a Boston cream donut and this keto Boston cream donut makes sure that I am not lacking when that craving hits.
My hubby begs me to make these keto Boston cream donuts as well as my keto Boston cream pie. ALL THE TIME! I don’t mind because, well, they are both amazing.
What is a Boston Cream Donut?
First and foremost – what is a Boston cream donut? A Bostom Cream Donut is generally a round, solid donut with a cream center and delicious chocolate frosting.
Basically, imagine a Keto Boston Cream Pie (recipe here) in donut form. YES PLEASE!
How to Make Keto Boston Cream Donuts
Preheat the oven to 350 degrees.
In a mixing bowl, combine the ingredients for the donuts, and blend on high until well combined.
Slightly wet your hands, and form the dough into 5 even sized balls.
Flatten the balls into solid donut shapes without the holes in the center, and place on a parchment lined baking sheet.
Bake for 20-25 minutes until lightly browned and cooked through.
Let the donuts cool. Use a sturdy straw to poke a hole through the side and about ⅔ of the way through each donut, wiggle the straw around back and forth so that it creates a hole in the center of the donut that can be filled. Be careful not to go all of the way through to the other side of the donut.
Mix the ingredients for the filling together until soft to firm peaks are formed.
Pipe the filling into the center of each donut carefully.
Place the baking chips and coconut oil in a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
Dip the top of each donut into the chocolate glaze, and place back on a parchment lined baking sheet.
Place the donuts into the freezer to allow the chocolate to set for 15 minutes before serving.
Do Keto Boston Cream Donuts Need to be Refrigerated?
They certainly do! And luckily they taste amazing nice and chilled. I actually prefer to eat them cold and will often chill them before eating.
Most baked items need to be refrigerated and these are no different.
How Many Carbs in a Keto Boston Cream Donut?
There are about 7.5g net carbs in a keto Boston cream donut. They can easily fit into a healthy keto lifestyle. I probably wouldn’t eat them daily for breakfast, lunch and dinner. But on occasion, they are a tasty breakfast treat and can easily fit into your macros for the day!
How is a Boston Cream Donut Different than an Eclair?
They are quite similar actually. So similar, in fact, that they are often confused.
Let’s start with shape. The eclair is generally a rectangle or oblong shape and a Boston cream donut is usually round.
Now, the center filling. Both have a cream filling, but the cream in the Boston cream donut is usually more creamy and thick and the eclair is more fluffy and whipped.
Lastly, the chocolate topping. I would say that this is the wildcard where they can be different or the same. Chocolate frosting is chocolate frosting!
How to Store Keto Boston Cream Donuts
If you need to store low carb Boston cream donuts, simply refrigerate them in an airtight container. They will stay nice and fresh for 3-4 days.
Other Keto Donuts You Might Like
Low Carb Gluten Free Pumpkin Spice Donuts
Keto Boston Cream Donut
Equipment
Ingredients
Donuts
- 1 cup almond flour
- ½ cup coconut flour
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/3 cup low carb powdered sweetener
- 3 tablespoons butter unsalted and melted
- 3 eggs
- 1 teaspoon vanilla extract
Filling
- 1/4 cup heavy whipping cream
- 1/2 teaspoon xanthan gum
- 3 tablespoons low carb powdered sweetener
- 1 teaspoon vanilla extract
Glaze
- 1/4 cup lily’s baking chips
- 2 tablespoons coconut oil
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ingredients for the donuts, and blend on high until well combined.
- Slightly wet your hands, and form the dough into 5 even sized balls. Flatten the balls into solid donut shapes without the holes in the center, and place on a parchment lined baking sheet.
- Bake for 20-25 minutes until lightly browned and cooked through.
- Let the donuts cool.
- Use a sturdy straw to poke a hole through the side and about ⅔ of the way through each donut, wiggle the straw around back and forth so that it creates a hole in the center of the donut that can be filled. Be careful not to go all of the way through to the other side of the donut.
- Mix the ingredients for the filling together until soft to firm peaks are formed.
- Pipe the filling into the center of each donut carefully.
- Place the baking chips and coconut oil in a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
- Dip the top of each donut into the chocolate glaze, and place back on a parchment lined baking sheet.
- Place the donuts into the freezer to allow the chocolate to set for 15 minutes before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Beyond Blood Sugar Podcast. With a Master’s Degree in Integrative Health, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
Good
I saw there was another point in the ingredients list. Are there any ingredients missing?
Nope! They are all there. There was a blank line and so it put a point there! I removed it 🙂
can you substitute the eggs with 1tsp vinegar plus 1 tsp baking powder?
I’m honestly not sure! I have not tried this!
I am new to GF baking so I make many ‘mistakes’ or ‘substitutions’. I just bought Almond flour and have never used it until now. I had no coconut flour but I did have some coconut flakes and I thought I had read that I could make my own coconut flour. I wanted this treat immediately, so I didn’t watch a video until my ‘donuts’ were in the oven. My homemade flour was a little chunky and damp (should have dried it in the oven for an hour), but I used it anyways. The dough was very wet, so I added additional almond flour, coconut flour as well as King Arthur 1:1 gf flour to dry it up a bit. It still was too wet to roll into a ball, so I scooped it into jumbo muffin cups and threw it in the oven. I followed the directions and pulled them out 21 minutes later. Before I made the cream, I tasted a donut in case they weren’t edible, because I didn’t want to waste my heavy cream. To my surprise, the flavor was good and sweet. I had to use powdered sugar in place of the sweetener you mentioned as well as cornstarch for the xyanthum gum. While they cooled, I made my filling. Again, I used the cornstarch and powdered sugar. It was very light but tasty. I spread some on my ‘donut’ and tried it. It was a nice sweet treat and not too difficult to make. I took pictures and shared with my kids. I will try this again one day with more of the correct ingredients, but I really like this as a treat. I may add fresh strawberries and leave off the chocolate. Thanks!!