Vegan Keto Peanut Butter Doughnuts | - These vegan keto doughnuts are easy to make, delicious and the perfect low carb breakfast or treat. They're gluten-free, sugar-free, egg-free, dairy-free, soy-free and super tasty.

Vegan Keto Peanut Butter Doughnuts (gluten-free, soy-free, sugar-free)

Doughnuts are one of those foods that are almost impossible to find in a gluten-free vegan variety. I’ve actually never found a commercial gluten-free vegan doughnut, but I’m saying “almost impossible” to be optimistic. Adding “low-carb” or “keto” to the list of doughnut qualifiers makes them even more challenging to track down. So, after realizing that this was another thing I’d have to just make myself, I bought a doughnut pan and started off to make a low carb vegan doughnut.

These vegan keto peanut butter doughnuts turned out so well that I’m definitely going to be adding them to my regular dessert rotation. I’ll also be making other doughnut varieties for sure. Now that I have a larger-sized doughnut pan (I’ve made mini vegan keto doughnuts before),  I’m in the doughnut zone. I can’t wait to play around and come up with more!

I used peanut butter here, but you can use almond butter and it will actually lower the overall carbs (see the recipe notes!), you can also use sunflower seed butter to make these nut-free. They’re already gluten-free, sugar-free, egg-free, dairy-free and soy-free, which is pretty impressive considering they’re low carb. I like to make recipes that are as accessible to everyone as possible since it’s so hard to find allergy-friendly recipes! If you have a question about substituting an ingredient that I haven’t mentioned, feel free to ask in the comments!

As with every recipe, I LOVE it when you guys share your pics with me on social media. It brightens my day when you guys make these recipes, so don’t hesitate to tag me on Instagram or let me know in the comments!

Vegan Keto Peanut Butter Doughnuts | - These vegan keto doughnuts are easy to make, delicious and the perfect low carb breakfast or treat. They're gluten-free, sugar-free, egg-free, dairy-free, soy-free and super tasty.

Notes on Making Vegan Keto Peanut Butter Doughnuts

  • Yes, almond butter is lower in carbs – if you want to use almond butter in this recipe, the macros will be as follows: 206 calories | 5.5g protein | 18.2g fat | 2.5g of net carbs
  • To make extra thick doughnuts, you can double the recipe and still use the same pan. Just bake them for about 35 minutes. You won’t need to double the glaze recipe, though. The normal amount should be fine. 🙂
  • Make sure the liquids sit for at least five minutes so the flax seeds gel up. Otherwise, the final doughnuts will be crumbly!
  • If you want to make these nut-free, you could use sunflower seed butter in place of the peanut butter!
  • You could also use liquid stevia for the glaze to make it a little smoother, or a powdered sweetener. I use the granulated, though, and it works fine for me!
  • Keep in mind that different brands of ingredients will yield different nutritional amounts! I use the USDA values for most ingredients, but if you use a specific brand of nut butter or coconut flour, then you will have different values.
  • I like to sprinkle freeze-dried strawberries on top of these, for both color and a little extra flavor. It makes them PB&J doughnuts! I literally just crumbled one strawberry slice per doughnut.
  • Be sure to subtract the carbs from the sweetener from the net carbs! MyFitnessPal doesn’t do this, so you have to remember to do it while tracking. 🙂


Vegan Keto Peanut Butter Doughnuts

Prep Time: 10 minutes

Cook Time: 25 minutes

Category: breakfast

Cuisine: vegan keto

Yield: 6 doughnuts

Serving Size: 1 doughnut

Calories per serving: 203

Fat per serving: 17.2g

Carbs per serving: 3.5g net (2.5g if you use almond butter)

Protein per serving: 6.3g

Fiber per serving: 4.5g

Vegan Keto Peanut Butter Doughnuts

These vegan keto doughnuts are easy to make, delicious and the perfect low carb breakfast or treat. They're gluten-free, sugar-free, egg-free, dairy-free, soy-free and super tasty.


    Dry Ingredients
  • 1/4 cup (28g) coconut flour
  • 1/2 tsp baking powder
    Wet Ingredients:
  • 2 tbsp ground flaxseed (yes, really!)
  • 6 tbsp (90ml/96g) peanut butter (I used a salted)
  • 2 tbsp coconut oil
  • 1/2 cup (120ml) warm water or nondairy milk of choice
  • 2 tbsp granulated sweetener
  • 1 tsp vanilla extract


  1. Preheat your oven to 350°F (177°C) and have on hand a standard doughnut pan.
  2. Whisk dry ingredients together in a small bowl and set aside.
  3. In a medium mixing bowl, mash together peanut butter and coconut oil. This doesn't have to be too perfect, because the warm water/nondairy milk should help to mix everything better. Stir in the rest of the wet ingredients and keep mixing until everything is totally combined. Let this sit for about five minutes so the flax has time to gel up.
  4. Stir the dry ingredients in until a thick batter forms.
  5. Evenly distribute batter into the doughnut pan, making sure to smooth over any large peaks.
  6. Bake for 25 minutes, until the tops are firm and golden around the edges. Remove from the oven and let cool in the pan for about 10 minutes before removing, so the doughnuts can set up.
  7. Remove from the doughnut pan (I had to whack the back of the pan upside down over the cooling rack, which I'm sure looked ridiculous).
  8. Mix together glaze ingredients and dip the doughnuts into the glaze, or spread it using a butter knife.
  9. Enjoy!


If you use almond butter instead, these are just 2.5g each!

To make extra big doughnuts, double the recipe, use the same pan and bake for 30-35 minutes.


  • Bunny April 25, 2018 at 3:50 pm

    What can I use if I want it oil-free?

    • Liz April 26, 2018 at 7:02 am

      Hi Bunny, this is a great question! You could use another 2 tbsp of peanut butter instead. You may need to add another tbsp of water/nondairy milk though, depending on how thick the peanut butter you use is (the stuff I have is basically cement). 🙂

  • Debbie Graff May 5, 2018 at 9:33 am

    Is there a step left out? I whisked together the dry ingredients, including the flax. Now that I’ve read you the recipe I’m guessing the flax has water added to it and it is not next year with the dry ingredients. For flax egg are usually use 3 tablespoons water to 1 tablespoon ground flaxseed. That’s how I will try it here. Hopefully it will work out I’m craving is terribly. Let me know how I’ve missed the directions so I can make them perfectly next time

    • Debbie Graff May 5, 2018 at 9:35 am

      I voice texted the above. Lol. I hope you can decipher my question. In a nutshell, I’m wondering how to use the flax.

    • Liz May 5, 2018 at 9:48 am

      Hi Debbie! Your voice text worked perfectly – I totally understood what you were saying. I am so sorry about this! You are right – the flax should actually be with the wet ingredients (hence the note about letting it gel with the rest of them). I don’t know where my brain was when I wrote the flax into the dry. Basically, all the wet ingredients need to sit for a few minutes so the flax does its thing and forms that gel so that everything sticks together, otherwise it’s all crumbly.

  • Marcia A Delpome May 7, 2018 at 10:55 am

    Hi this sounds great since I just started the vegan keto diet! I do not have monkfruit. Can I use coconut sugar instead? I appreciate any other suggestions!

    • Liz May 7, 2018 at 7:32 pm

      Hi Marcia, welcome to vegan keto! 🙂

      Coconut sugar will work as a replacement in regards to sweetening and binding the recipe. It is high in sugar though. Erythritol or xylitol can be used to make it lower carb if you are concerned about that. If you aren’t super worried about carb counts, then coconut sugar will be super tasty!

  • Karen May 7, 2018 at 6:53 pm

    Could you swap the flax? Love the idea but my fiancé is allergic

    • Liz May 7, 2018 at 7:30 pm

      Absolutely you can sub out the flax! Chia seeds should work just as well. I’d recommend grinding them so the texture isn’t so weird. 🙂


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