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Almond Joy Donuts

By February 10, 2012December 3rd, 2020Breakfast, Desserts, Vegetarian


“Dear Maria and Craig, I wanted to send a big thank you to you for inspiring me back into the kitchen whilst helping my health at the same time! I’ve only been doing your program for a week now and was keto-adapted since January. I’m only now seeing real results in my weight loss! The suggestions for supplements have helped my overall well being and the menus are a great way of helping me learn about quantities too. I will definitely write to you again with before and after pictures once I get to where I am happy with my weight and health. Kind Regards, Claudine. (Guetersloh, Germany)”

 Click HERE to get started today on transforming your kitchen like Claudine in Germany did!

almond joy donut


2 cups blanched almond flour
1/2 cup Swerve (or erythritol)
1 tsp stevia glycerite (omit if using Swerve)
3 1/2 tsp  baking powder
1 tsp Celtic sea salt
1/8 tsp baking soda
1 1/4 cups unsweetened almond milk
1 tsp almond extract
1/4 tsp coconut extract
3 large eggs

OPTIONAL: shredded coconut

Preheat oven to 350 degrees. Grease a donut pan with butter (CLICK HERE for the donut pan I use). Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

Spoon cupcake batter into donut pan until they are 2/3 full. You should have enough batter for 6 donuts. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely.

Dip into low carb chocolate sauce and cover with shredded coconut flakes. Click HERE to find chocolate sauce recipe.

Traditional Chocolate Covered Cake Donut = 327 calories, 33.2 carbs, 1.3g fiber
“Healthified” Cake Donut = 217 calories, 7.4 carbs, 4.2g fiber

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Kristin says:

    Is there a specific kind of coconut oil that you should use? I bought some and have been using it, but then I read that some kinds of coconut oil are not good for you and I’m afraid I bought the wrong kind. Help!

  • Always look for UNREFINED.

    Happy baking!

  • Anonymous says:

    Has anyone tried freezing these and then cooking from frozen? That would be a super handy healthy convenience food item. I”ve reheated oopsies from frozen before but I don’t know if these would get unbearably soggy while reheating.

  • Step! I just made a batch for a friend and froze them.

    Happy baking!

  • Anonymous says:

    Woops, I was trying to ask about cooking from frozen for the hamburger pocket things. Sorry! i’ll repost my question under that recipe.

  • I’m not sure about the hamburger pockets…

  • Anonymous says:

    I made these Almond Joy Donuts with my wifes help and they came out fantastic. I used pecans instead of almonds and Walden Farms Chocolate instead of glaze. I also added coconut to the sprinkles. Love this…Thx Maria
    Ruben M. Peña Sr.

  • Thanks for taking the time to write Ruben! You are the best!

  • Cyndi says:

    I’m so confused by this recipe, but I really want to make it. The title says donuts, but the directions are for cupcakes. There’s a description of peanut flour, but the recipe calls for almond flour. It says it makes 24 cupcakes, but then the nutrition info says for 6 cupcakes. Can you please clear up the confusion?

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