Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs — 6g protein // 23g fat
Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
Bake 20-25 minutes until it is set and lightly golden.
Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.