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Hi, friends! Happy Friday (or whatever day you happen to be reading this on). Summer is in full swing, and I’ve really been craving blueberries lately. When I was younger, one of my favorite weekend treats was the blueberry cake doughnut from Honey Dew Doughnuts, which is a coffee and doughnut place here in New England. Pretty much every weekend of my teens, I would scoot the two towns over (#smalltownlife) to snag a doughnut and a giant iced coffee loaded up with sugar. That’s not an option for me anymore for a multitude of reasons, so I thought I’d come up with a vegan keto blueberry doughnut to sate that craving.
Like all of my recipes, this doughnut recipe is gluten-free. It also happens to be nut-free, soy-free, peanut-free. I think it’s technically paleo, too, and also is compliant with the plant paradox and is low-FODMAP, assuming you just have one serving. This particular recipe is also written to be sweetener-free. I’ve really been trying to limit my sweetener usage after realizing I was just dumping stevia and erythritol in things, which was just making me crave more sweet things. So, now I’ve gotten back into just using them minimally.
Anywho… I tried to make this recipe as accessible as possible to those who are vegan and gluten-free or have any sort of food allergy (except coconut…sorry! I am working on a coconut-free version as well). I know how challenging it can be to navigate food allergies, especially when on a diet that goes against the “Standard Western Diet,” for lack of a better term. I hope you enjoy these doughnuts as much as I do! If you make them, I’d love to hear about it on social media or down below in the comments.
Notes on Making Vegan Keto Blueberry Doughnuts (gluten-free, nut-free, soy-free, sweetener-free)
- Because this recipe does not have any sweetener by default, it’s not super sweet. The “sweetness” comes from the coconut manna, the freeze-dried blueberries and the cinnamon. If you do want to add a sweetener, I recommend using 3 tbsp of a granulated sweetener like this one.
- If you are allergic to coconut, I do not quite have a substitution for you yet. Because this recipe is so coconut-heavy, it’s difficult to simply sub out the coconut products at a 1:1 ratio. But don’t fret, a coconut-free version is coming and I’ll be sure to update this post when it’s done!
- I decorated these with some additional (about 1 tbsp total) coconut manna drizzled on top (so, it has to be relatively warm) and some additional crushed dried blueberries. If you do this as well, be sure to add it to the nutritional totals. You could also make a vegan cream cheese frosting for the top. This definitely adds more calories and carbs, but is totally worth it for a special treat.
- While I strive to provide accurate nutritional information, macros vary across brands and varieties of ingredient. So, your calculations may be a bit off from mine.
- If using a sweetener, remember that most nutrition calculators don’t automatically subtract the carbs from sugar alcohols, which if using erythritol, can be eliminated from “net carbs.”
These delicious vegan keto blueberry doughnuts are a perfect year-round breakfast treat. They're easy to make, as well as being gluten-free, soy-free, nut-free and sweetener-free.
- 1/2 cup (112g) coconut manna
- 1/2 cup (120ml) non-dairy milk of choice (or water)
- 1 tsp vanilla extract
- 3 tbsp coconut flour
- 2 tbsp (6g) freeze dried blueberries
- 1 tbsp whole psyllium husk (or 1 tsp psyllium husk powder)
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- Additional coconut manna
- Additional freeze-dried blueberries
- Preheat your oven to 350°F (177°C) and grease four (4) wells of a standard doughnut pan, or use a silicone one (this is the exact one I have and the doughnuts never stick!!).
- Combine wet ingredients and whisk together until uniformly mixed. You may want to do this over a double boiler if it's no longer summer, or if your AC actually works.
- Whisk the dry ingredients together with a clean fork in a small mixing bowl.
- Once the wet ingredients are mixed together, remove the bowl from the double boiler (if using) and let cool for a few minutes before stirring in the dry ingredients completely.
- Let this mixture sit for around five minutes, so the psyllium has time to gel up. This is important! Do not skip this step.
- Evenly distribute the batter into four of the cavities of the doughnut pan, smoothing out the top.
- Bake for 25-30 minutes, until the edges are golden and a toothpick comes out clean when inserted in the thickest part.
- Remove from the oven and let cool completely before de-panning and decorating. This step is also important because the doughnuts will crumble if the psyllium has not fully set.
Store these bad boys in the fridge if it's hot in your home, as the coconut manna loves to melt in the heat, and they just get kind of squishy when this happens.