Vegan Keto Peanut Butter Doughnuts (gluten-free, soy-free, sugar-free)
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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!
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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. 🙂
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.
- 1/4 cup (28g) coconut flour
- 1/2 tsp baking powder
- 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
- 2 tbsp peanut butter
- 1 tbsp granulated sweetener
- 2 tbsp nondairy milk of choice
- Preheat your oven to 350°F (177°C) and have on hand a standard doughnut pan.
- Whisk dry ingredients together in a small bowl and set aside.
- 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.
- Stir the dry ingredients in until a thick batter forms.
- Evenly distribute batter into the doughnut pan, making sure to smooth over any large peaks.
- 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.
- 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).
- Mix together glaze ingredients and dip the doughnuts into the glaze, or spread it using a butter knife.
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.