Single Serve Keto Donut
Published April 1, 2024 • Updated March 5, 2026
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I make this single keto donut when I need a quick fix. One small bowl, 10 minutes, and you're eating a fresh glazed donut with sprinkles. No batch cooking, no leftovers.
I walk past bakery cases all the time and there’s never a low carb donut option. If I want a glazed donut or chocolate donut, I have to make it myself. But here’s the thing: I don’t want to spend an hour making a dozen donuts when I only want one right now.
So I built this recipe around that exact craving. One donut, about 10 minutes start to finish, no leftovers sitting around tempting me for days. I fry mine in lard because I’ve tested it both ways. Avocado oil works fine, but lard gives it that actual-donut taste that makes the difference. If you want a full batch, I’ve got churro donut holes, jelly donuts, apple cider donuts, and even Instant Pot donuts. But when it’s just me and I want one right now, this is what I reach for.
I developed this after making too many batches of donuts that sat in my kitchen for days. I’d eat one, feel great about it, and then eat three more by the end of the week because they were just sitting there. Making just one at a time solves that problem. One and done. The other thing I was after was skipping the eggs. Every donut recipe I found needed at least one egg, and for a single donut, cracking an egg felt like overkill. Turns out the combination of xanthan gum and baking powder does the job. The xanthan gum binds the dough, the baking powder lifts it, and the hot oil crisps the outside while the inside stays soft.
What makes this different?
- Just one donut – No batch cooking, no leftovers. I get sick of eating the same thing over and over, so single serve recipes like this are exactly what I need.
- Ready in 10 minutes – One small bowl, minimal cleanup, and you’re eating a fresh donut before your coffee gets cold.
- Only 2.5 net carbs – I use almond flour, protein powder, and sugar-free sweetener. The whole donut stays under 3 net carbs even with the glaze.
- No eggs needed – Most keto donut recipes need eggs, but I found they weren’t necessary here. The dough puffs up and rises when fried without them.
- Hole shaping trick – Make the hole wider than you think. I learned this the hard way. The dough puffs as it fries, and the hole closes in on itself. If you start small, you end up with a ball.
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Keto Cake Donut Ingredients
1/4 cup almond flour -
1 tablespoon unflavored or vanilla flavored protein powder
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1 teaspoon sugar-free sweetener
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1/4 teaspoon baking powder
-
1/4 teaspoon xanthan gum
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pinch of salt
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1 tablespoon unsalted butter, melted
-
1/2 tablespoon sour cream
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1/2 tablespoon hot water
-
lard, for frying
Sugar-free Glaze Ingredients
-
2 tablespoons powdered sugar-free sweetener
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1-2 teaspoons milk of choice
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1/4 teaspoon vanilla extract
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sugar-free sprinkles
Step by Step Instructions
Step by Step Instructions
Mix the dry ingredients
In a small bowl, whisk together almond flour, protein powder, sweetener, baking powder, xanthan gum and salt.
- 1/4 cup almond flour
- 1 tablespoon protein powder
- 1 teaspoon sugar-free sweetener
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- pinch of salt
Mix in wet ingredients
Stir in melted butter, sour cream and hot water. Let the dough sit for 2-3 minutes while you heat up the oil.
- 1 tablespoon unsalted butter, melted
- 1/2 tablespoons sour cream
- 1/2 tablespoon hot water
Melt the lard
Add enough lard to your smallest skillet to cover the donut at least halfway (about 1/2 inch). Heat over low.
- lard
Play with your food
Roll the dough into a ball and place it on a sheet of parchment paper. Use your index finger to punch a hole in the center, then move your finger in small circles to shape the donut. Make the hole a little wider than you think it needs to be. The donut puffs up as it cooks and the hole will close in on itself.
Check your oil
Toss a small piece of leftover dough from the bowl into the skillet. If it sizzles, the oil is ready.
Fry the donut
Use a spatula to lift the donut from the parchment paper and lower it into the oil. Swirl or tilt the skillet gently to help the oil cover the sides. After about 1-2 minutes, check if the underside is golden brown. Flip carefully and cook for another 2-3 minutes until golden. Remove and place on a paper towel lined plate.
Make the glaze
Mix powdered sweetener with 1-2 teaspoons milk and vanilla. Add more milk if needed to get a pourable glaze. Dip the top of the donut in the glaze, then add sprinkles.
- 2 tablespoons powdered sugar-free sweetener
- 1-2 teaspoons milk of choice
- 1/4 teaspoon vanilla extract
- sprinkles
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
My donut dissolved when I went to fry it. What happened?
Your oil was too hot. I have a gas stove and keep my burner on low or medium-low, which lands somewhere around 325-350°F if you're using a thermometer. Gas runs hotter than electric at the same dial setting, so if you're on gas, start lower than you think. If the oil gets too hot, the outside cooks before the inside sets and the whole thing falls apart. I test with a small piece of dough first. If it sizzles gently, you're good. If it pops and spatters, turn it down and wait a minute.
Can I bake this instead of frying it?
You can bake at 325°F for about 10 minutes or air fry at 325°F for 6-8 minutes. I prefer frying for the texture and flavor, but I've done both and baking gives you a slightly denser donut with a drier exterior. If you bake, shape it in a greased ramekin or on parchment so it holds together. It won't puff up quite as much without the oil surrounding it.
Can I add more sweetener to the donut?
Yes, add more if you want. I keep the sweetener low in the base recipe since I top mine with glaze. If you're skipping the glaze or prefer sweeter donuts, go ahead and increase it. I'd start by doubling the sweetener in the dough and adjusting from there.
Can I use coconut flour instead of almond flour?
I don't recommend it for this recipe. Coconut flour absorbs 3-4 times more liquid than almond flour, so you'd need to completely rework the ratios. I tried it once and ended up with a dense, dry puck that wouldn't hold together in the oil. Almond flour gives this the right texture and structure for frying.
What can I use instead of sour cream?
Greek yogurt works perfectly here. Same tang, slightly thicker, which actually helps the dough hold together better. I've made it with both and go back and forth depending on what's in my fridge. For dairy-free, use the thick part from a chilled can of coconut cream, same measurement.
Can I make this without xanthan gum?
I wouldn't skip it. The xanthan gum is what binds the dough together without eggs. Without it, the dough crumbles apart when you try to shape it and dissolves in the oil. I tested a batch without it early on and that's exactly what happened. If you don't have xanthan gum, psyllium husk powder (about 1/2 teaspoon) is the closest substitute I've found.
Can I double this to make two donuts?
Yes, just double everything. I fry them one at a time in the same oil since my small skillet only fits one comfortably. The second one usually comes out even better because I've dialed in the heat by then. A reader doubled it and said the texture was actually a bit better with two, so it scales fine.
Made a round of these for friends Saturday, one at a time since that's just how the recipe works. My friend Jen had brought a box of actual donuts and still grabbed a piece of mine. She asked if I picked them up somewhere, and when I said no I fried them at home in lard, she goes 'oh that makes sense.' I still don't totally know what that means but I'll take it. 2.5 carbs and no complaints.
Ha, I've gotten that reaction before and still don't know what it means. But somebody with a box of real donuts right there reached for yours. That's the review.
Don't skip the dough rest. First time I did, I had sticky dough all over my hands for two solid minutes. Let it sit the full three and it firms up enough to roll into a ball no problem.
Never actually fried anything at home before, always figured the mess wasn't worth it. But I had lard sitting in the pantry from a pie crust project and the 10-minute promise finally got me over the hump. The dough came together faster than I expected, and the xanthan gum does something weird to the texture. You can feel it firm up under your hands while you're mixing. Dropped it in the oil and watched it go golden in under two minutes. That part surprised me more than the taste did. Quick question: have you tested this with coconut flour? I have a bag to use up and wondering if the ratios hold or need adjusting.
My 14-year-old ate mine before I got to it, which never happens with my keto stuff. Lard fry is the right call. I'd bump the sweetener slightly next time but that's just me.
A teenager eating keto food without being asked is basically a five-star review. I keep the sweetener low because the glaze is already pretty sweet. Skip the glaze, bump the base.
The xanthan gum trick actually works for the texture.
Right? I started doing that after the third or fourth batch. Makes a big difference in how it holds together.
I decided to try this, only to realize I didn’t have sour cream. I used greek yogurt instead and it was very good!
Greek yogurt works. Same tang, slightly thicker which actually helps the batter hold together better.
This recipe is incredible! I've tried so many keto desserts that ended up dry and crumbly or wet and sludgy. The moment my dough hit the hot avocado oil I exclaimed, "It worked! It really worked!" I doubled the recipe to make two donuts. They smelled and tasted like the originals, and the texture is actually a bit better. My oil was a little hot, so once my donuts were brown on both sides (6-8 minutes) and cooked on the outside, I air-fried them on 325 for 8 minutes just to make sure they were cooked through. They were so good! I will be making these again and sharing with others.