These delicious Keto donut holes turn a classic treat into a low-carb, bite-sized snack. With their sugar-free icing, these glazed donut holes are such a fun way to satisfy your sweet tooth!
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Keto Donut Holes
Donuts have long been a forbidden food of dieters everywhere. It seems like every diet advice column out there has to warn you to “stay strong” when your coworker brings in that dreaded box of donuts…
I think it’s time we stop giving donuts such a bad rap. In fact, with a few ingredient swaps, they can be a great low-carb treat.
These glazed Keto donut holes are a perfect example! With a fathead dough base and 2-ingredient sugar-free glaze, they’re an amazing option for satisfying your sweet tooth.
Delicious. Bite-sized. Easy to make. Guilt-free. What’s not to love about these low carb donut holes?
Why Are They Called Donut Holes?
Ever wondered where this little treat gets its name?
Traditionally, when bakers were forming donuts into their classic ring shape, the “donut hole” was the dough taken from the center of the ring to create the (you guessed it) hole in the donut.
Donut holes = the dough taken out of the hole in a donut.
Of course, bakers didn’t want to waste the extra dough balls, so they’d drop them into the fryer to make a bite-sized version of the larger donuts.
These days, many bakers make donuts by forming the dough into a ring rather than removing anything from the center, often right in a donut or bagel pan. That’s how I make my donut recipes, like these Keto glazed donuts and Keto chocolate donuts.
That’s probably why some places have started calling them by a different name, like how Dunkin Donuts calls them Munchkins and Tim Horton’s calls them Timbits.
Me? I like calling them donut holes. Although to be honest, I don’t really care what they’re called… I just want to be eating them!
Are Donut Holes Baked Or Fried?
Traditional donuts and donut holes are usually deep fried. Lots of fat, lots of sugar, lots of non-starters for those of us trying to follow a low carb way of eating.
Sure, you can make deep-fried foods that are Keto friendly as long as you use low carb ingredients and a healthy kind of oil. But in reality, frying donuts is hard to get right.
The oil has to be just the right temperature so that the outside of the donut isn’t too greasy, but the inside is cooked all the way through. Lots of room for error in that process.
That’s why I prefer to bake my donuts and donut holes.
There’s much less mess, there are less calories and grams of fat per serving, and it’s much easier to control the texture. Win, win, win.
How Do You Store Glazed Keto Donut Holes?
Because of the cheese in the fathead dough base and the heavy whipping cream in the glaze, these tasty bites should definitely be stored in the refrigerator.
Just keep them in an airtight container, and they should stay fresh for up to 5 days or so.
How To Make Keto Donut Holes
Start by combining the mozzarella and cream cheese in a microwave safe bowl.
Microwave the cheeses at 30 second intervals, stirring between each one, until they’re completely melted and well combined.
Place the almond flour, 3 tablespoons of sweetener, and baking powder in a mixing bowl. Add the melted cheeses, then knead everything thoroughly with your hands until you have a uniform dough.
Add the egg and vanilla extract to the mixing bowl, then blend the dough using a paddle attachment until well combined.
Put the dough into the freezer to chill for 30 minutes. When the time is almost up, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Take the dough out of the freezer and form it into 16 evenly sized balls. Place them on the parchment lined baking sheet.
Bake the donut holes for 15-20 minutes until golden brown and cooked through, then remove from the oven and let them cool completely.
In a small bowl, mix together the glaze ingredients.
One at a time, dip each donut hole into the glaze, then place it back onto the parchment lined baking sheet. Allow them to set for 15 minutes before serving.
Other Dessert Recipes From The Keto Option That You Might Like
- 1 1/2 cups Mozzarella cheese shredded
- 2 ounces cream cheese
- 1 cup almond flour
- 3 tablespoons low carb powdered sweetener
- 1 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons low carb powdered sweetener
- 2 tablespoons heavy whipping cream
- Combine the Mozzarella and cream cheeses in a microwave safe bowl. Heat at 30 second intervals until the cheeses have melted and are well combined into a dough.
- Add the almond flour, 3 tablespoons sweetener and baking powder to a mixing bowl with the cheese dough, and knead thoroughly with your hands until a well combined dough has formed.
- Place the egg and vanilla extract into the mixing bowl, and blend the mixture well using a paddle attachment on the mixer.
- Put the dough into the freezer to chill for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Form the dough into 16 evenly sized balls of dough, placing them onto the parchment lined baking sheet.
- Bake for 15-20 minutes until golden brown and cooked through. Let the donut holes cool completely.
- Mix together the glaze ingredients, and dip each donut hole into the glaze, placing them back onto the parchment lined baking sheet to set for 15 minutes before serving.
Amount Per Serving: Calories: 96Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 112mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gProtein: 4g
Nutrition is calculated using a third party plug-in. It is best to always validate!