Low Carb Carrot Cake Donuts

Easter will be here before we know it! To celebrate this fun-filled holiday with the whole family, bake up these delicious, low-carb keto carrot cake donuts. Moist, fluffy and sweet just like the traditional carrot cake that you remember! Recipe + photo by @thelowcarbcontessa 


What You’ll Need for the Donuts:

-1 package of Keto and Co Vanilla Cake Mix

-½ cup carrot, shredded

-4 eggs, room temp

-¼ cup brown sweetener of your choice (we love this one)

-1 tsp cinnamon 

-¼ tsp nutmeg

-⅛ tsp ground cloves

-½ tsp apple cider vinegar


What You’ll Need for the Optional Glaze:

-4 Tbsp butter, softened

-4 Tbsp cream cheese, softened

-½- ¾ cup Wondrose Sugar Replacer

-1 tsp vanilla

-Pinch of salt

-1-4 Tbsp unsweetened almond milk (we love these ones)


Cooking Instructions:

  1. Heat the oven to 350° F and grease a donut pan. Set aside.
  2. Add all of the donut ingredients together except for the apple cider vinegar and mix until just combined. Wait 30 seconds and add in the apple cider vinegar.
  3. Next, spoon the mixture into the prepared donut pan and bake for 15-20 minutes. Allow to cool for 10-15 minutes, and then remove donuts from the pan to a cooling rack to cool completely.
  4. While the donuts are cooling, make the glaze by whipping the butter, cream cheese, vanilla, and salt. Add ¼ cup of the Wondrose and mix until combined.
  5. To thin the frosting into a dippable glaze, add one tablespoon of almond milk at a time until the desired consistency is achieved. Set aside.
  6. Once the donuts have cooled, dip each donut into the prepared dippable glaze and enjoy!


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