Keto Gingerbread Donuts | One of The Best Keto Breakfast Recipes

Four glazed gingerbread donuts and one plain gingerbread donut scattered on top of a piece of paper. Two sticks of cinnamon are surrounding the donuts on each side. Pine branches are at the bottom left and top right of the paper.

5 from 1 review

These keto gingerbread donuts are the ultimate winter treat. They're cakey, have hints of cinnamon and ginger, and are glazed to perfection! And best of all, these keto donuts have just over 2 NET CARBS! So, if you're looking for a quick keto breakfast, or a delicious keto dessert this holiday season, these donuts might just be the answer. 


Dry Ingredients:

Just less than 1 ½ cups (150g) blanched almond flour

1 Tbsp (5g) finely ground golden flaxseed meal

1 heaping tbsp (8g) unsweetened cocoa powder

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger powder

1/2 cup (100g) Brown Swerve

Pinch of salt

Wet Ingredients:

2 eggs

1/3 cup (80mL) unsweetened almond milk

1/2 cup (113g) butter, melted  

*Optional: 1 Tbsp (14g) Molasses - This will add 2 carbs per donut, but it gives them a more "authentic" taste.

The Glaze: 

1/4 cup (60mL) heavy cream

1 Tsp (5g) pure vanilla extract

1 cup (150g) Confectioners swerve


  1. Pre-heat your oven to 350° F.
  2. Add your dry ingredients together in a large mixing bowl, and mix until well combined.
  3. In a separate mixing bowl, combine the eggs and whisk them until the yolks and whites are combined.
  4. Then, add the melted butter, and whisk it together with the eggs.
  5. Now, alternate between adding the dry ingredients and almond milk to the wet ingredients - I like to do this in 2 batches.
  6. So, add in half of the dry ingredients, and mix. And then add in half of the almond milk, and mix.
  7. Then repeat that one more time, until a thick batter forms.
  8. Now, coat the donut tray with baking spray.
  9. Using a spoon, fill each of the slots 3/4 of the way full.
  10. Bake the donuts for about 30 minutes. 
  11. Allow the donuts to completely cool in the pan before removing them. 
  12. To make the glaze, mix all the ingredients together until a smooth glaze forms.
  13. After the donuts have cooled, individually dip them into the glaze and cover the tops of each donut with any remaining glaze.
  14. Let the donuts finish drying on a cooling rack to let the glaze set and harden.


The scale up function only scales up the cups and not gram measurements. To scale up the grams, you have to do it yourself.


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