Vegan Keto Blueberry Doughnuts (gluten-free, nut-free, soy-free, sweetener-free)

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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 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.

a stack of glazed vegan keto blueberry doughnuts on a plate with text for pinterest describing the recipe

Notes on Making Vegan Keto Baked 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.
  • In place of a more traditional sweetener, you can also use applesauce. Replacing the 1/2 cup (120ml) of nondairy milk with 3/4 cup (180ml) of unsweetened applesauce makes for lightly sweet, fluffy doughnuts that are still quite low in net carbs.
  • For those that don’t like the taste of coconut, I have found that replacing the coconut manna with cashew butter yields a very tasty result. Cashew butter is considerably higher in carbohydrates, though, so keep this in mind!
  • 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.”
  • For this recipe, the net carbs calculation (for the unfrosted version of these doughnuts) is as follows: For this recipe, the net carbs calculation is as follows: 14.7g total carbs – 9.6g fiber = 5.1g total carbs
  • To make an easy glaze, I melted half of one of these vegan, keto-friendly white chocolate bars with 1 tbsp of coconut oil.
a stack of glazed vegan keto blueberry doughnuts on a plate
a closeup of a plate of low carb vegan blueberry doughnuts with a bite taken out of one to show the fluffy interior

Vegan Keto Blueberry Doughnuts (gluten-free, nut-free, soy-free, sweetener-free)

Print Recipe
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.
Course Breakfast
Cuisine American, vegan keto
Keyword egg-free, gluten free egg free, vegan gluten free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 doughnuts
Calories 302

Ingredients

Wet Ingredients

  • 1/2 cup coconut manna (112g)
  • 1/2 cup non-dairy milk of choice (or water) (120ml)
  • 1 tsp vanilla extract

Dry Ingredients

Optional Toppings

Instructions

  • Preheat your oven to 350°F (180°C) and grease four (4) wells of a standard doughnut pan, or use a silicone one (I always use the silicone one, so the doughnuts don't 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.
    1/2 cup coconut manna, 1/2 cup non-dairy milk of choice (or water), 1 tsp vanilla extract
  • Whisk the dry ingredients together with a clean fork in a small mixing bowl.
    3 tbsp coconut flour, 2 tbsp freeze dried blueberries, 1 tbsp whole psyllium husks, 1/4 tsp baking powder, 1/4 tsp ground cinnamon, 1/8 tsp salt
  • 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.
    coconut manna, vegan keto white chocolate, freeze-dried blueberries

Notes

To calculate net carbs – subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
For this recipe, the net carbs calculation is as follows: 14.7g total carbs – 9.6g fiber = 5.1g total carbs
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.

Nutrition

Serving: 1doughnut | Calories: 302kcal | Carbohydrates: 14.7g | Protein: 3.4g | Fat: 24.5g | Saturated Fat: 21.9g | Sodium: 18.3mg | Fiber: 9.6g | Sugar: 4.7g | Iron: 1.86mg

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