“Krispy-Style” Donuts
Soft mini donuts under a shiny vanilla glaze — dipped twice for that classic crackly shell
These “krispy-style” donuts are soft, golden mini donuts piled high and dipped twice in a shiny vanilla glaze — that classic just-glazed look from the photo, made sugar-free and low-carb at home.
Estimated per serving (2 mini donuts): 170 calories, 5g protein and 5g net carbs. Ready in about 35 minutes.
Bake: 12 min
Why you'll love these “krispy-style” donuts
- That shiny, crackly glaze over the whole pile
- Soft, golden mini donuts underneath
- Sugar-free and low-carb — 5g net carbs per serving
- Baked, not deep-fried — no pot of oil
- Two-dip glazing for the real donut-shop shell
- Best warm, straight off the rack
Health notes
- Almond & coconut flour: Low-carb crumb instead of a wheat-flour donut.
- Powdered sugar-free sweetener: Melts into a smooth glaze with no grittiness.
- Baked in a donut pan: The shape and golden colour without deep frying.
- Mini size: Two little donuts is a satisfying, sensible serving.
- Estimated macros: No nutrition card came with this one, so values are estimated and kept consistent throughout.
Key element — dip warm donuts, twice
Dip the donuts while they're still warm so the thin glaze clings, let it set for 5 minutes, then dip again. That second coat is what builds the shiny, crackly “krispy-style” shell in the photo.
Diabetic-Friendly
“Krispy-Style” Donuts
Servings
6
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- Prep15 min
- Total15 min
- Servings6 servings
- Calories170 kcal
Ingredients
Instructions
- Heat and prep. Heat the oven to 350°F. Grease a mini donut pan very well — almond-flour batters like to stick.
- Mix the batter. Whisk the almond flour, coconut flour, sweetener, baking powder, salt and nutmeg in a large bowl. Whisk the eggs, melted butter, yogurt and vanilla in a second bowl, then stir wet into dry to a thick batter. Rest 3 minutes.
- Fill the pan. Spoon the batter into a piping bag (or a zip bag with the corner cut) and pipe into the donut wells, about two-thirds full.
- Bake. Bake 10–12 minutes until risen and golden at the edges. Use oven mitts for the hot pan.
- Release and glaze. Rest 5 minutes, then turn the donuts out onto a rack. Whisk the powdered sweetener, cream, vanilla and salt into a thin glaze. Dip each warm donut, let the excess drip off, and return to the rack.
- Dip again and pile up. Let the first coat set for 5 minutes, then dip every donut a second time. Rest 5–10 minutes until the glaze looks shiny and just crackly, then pile them up and serve, like the photo.
Notes & Tips
- Pipe the batter — spooning donut wells gets messy fast.
- Grease the pan like you mean it, even if it's nonstick.
- Thin glaze is the secret: thick glaze goes on cloudy and lumpy.
- Warm donuts + two dips = the shiny shell. Cold donuts won't take the glaze the same way.
- Work with tongs or a fork for dipping — no fingers in fresh glaze.
Variations & serving ideas
- Classic sugar version: Swap sweeteners for sugar and powdered sugar; macros will rise.
- Chocolate glaze: Whisk 1 Tbsp cocoa into the glaze.
- Cinnamon sugar: Skip the glaze; toss warm donuts in granulated sweetener and cinnamon.
- No donut pan: Pipe rings onto parchment, or use a mini muffin tin for donut holes.
- Chocolate glazed: Cocoa in the glaze and a few sugar-free sprinkles.
- Cinnamon: Skip the glaze; toss in cinnamon sweetener while warm.
- Maple: Add maple extract to the glaze instead of vanilla.
- Donut holes: Bake tablespoonfuls in a mini muffin tin for 8–10 minutes and glaze the same way.
Storage
- Room temperature: Up to 2 days (Airtight container; glaze softens slightly over time)
- Refrigerator: Up to 5 days (Warm 10 seconds before serving to refresh the glaze shine)
- Freezer: Up to 2 months (Freeze unglazed; thaw and glaze fresh for the best shell)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 170 kcal |
| Total fat | 14 g |
| Sodium | 170 mg |
| Total carbohydrate | 8 g |
| Fibre | 3 g |
| Protein | 5 g |
Nutrition values are approximate and vary with brands and portion sizes.
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