Keto Vanilla Glazed Donut Muffin Recipe

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This keto donut glazed muffin recipe might be my favorite in my bakery. It tastes like a donut! It goes amazingly well with any kind of fruit. It works for breakfast and it works for dinner dessert!

Keto Donut Muffin

Donuts are all the rage everywhere I  turn, but are not exactly what I want to eat on a keto diet. This is not a donut recipe, but one of the most popular Lala cakes in my bakery, because it does indeed remind one of a sour cream donut. 

Ingredients for keto glazed donut muffin

This recipe is for a keto glazed donut muffin is made with almond flour, coconut flour, swerve (powdered erythritol), sour cream, eggs and vanilla extract. I  use avocado oil as my fat of choice and just a little bit of almond milk. (You can sub with heavy cream if you want to).

I  also like to add an optional dash of nutmeg for extra special flavor.

Keto Glazed Donut Muffin

When I  bring this muffin to a party, everyone loves it, and they are not on the keto diet.

This muffin is gluten free, paleo, keto, and diabetic friendly. 

Vanilla Glaze for Keto Glazed Donut Muffin Recipe

The glaze is made with Swerve Confectioner’s sweetener, butter, and a little more vanilla extract.

The vanilla recipe for the cake part is so good that I  have two customers in my bakery that order them plain every week. I  have another set of customers that always includes this vanilla glaze muffin in their order, taking precedent over the vanilla buttercream cake. There’s just something about it that makes a special food memory. 

Make Keto Donut Muffins Dairy Free

I use sour cream and almond milk, but a reader told me that using coconut cream instead works wonderfully in my muffins.  I would use 3/4 cup to 1 cup. As far as topping these muffins, instead of butter you could sprinkle with Swerve Confection’s Sweetener.

Swerve: My Favorite Keto Sweetener

I use Swerve, a powdered erythritol, which comes in both the granulated form used in the muffin and the confectioner’s form used for the glaze.

Read HERE What is  Swerve and why I use it for keto baking.

Why are My Cupcake Liners Different?

I use these liners in my keto bakery. They are so great when frosting because you can space out the frosting with each bite. You can use regular liners or order these, but they do come in packs of 200. You will still need to spray the liners with a baking spray. These are perfect for a dessert served with fruit, easy to cut in half, easy to share.

I  like to finish these glazed donut muffins with a sprinkling of confectioner’s sweetener using this wand. 

Variations for this keto Glazed Donut Muffin Recipe

Turn this muffin into a cupcake. 

Instead of glaze, Top with Low Carb Vanilla Buttercream or Low Carb Chocolate Buttercream

Nutriton Macros:

Calories: 204   Fat: 20 g   Net Carbs: 1  (Carbs: 2, Fiber: 1)  Protein: 5

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Keto Glazed Donut Muffin

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More Keto Muffins from Spinach Tiger

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5 from 3 votes

Keto Glazed Vanilla Muffin

Low carb, gluten free, sugar free, keto friendly vanilla donut muffin, vanilla glaze.
Prep Time10 minutes
Cook Time20 minutes
Course: Keto Muffins
Cuisine: American
Keyword: keto muffins, low carb cake
Servings: 12 Servings
Calories: 204kcal


Muffin Ingredients


  • Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

  • Mix all dry ingredients including sweetener. Set aside.
  • Mix eggs well, about five minutes.
  • Stream in oil.
  • Add sour cream and almond milk and then add to mixture.
  • Add vanilla extract.
  • Gently mix in the dry mixture.
  • Spray muffin liners with a gluten free baking spray.
  • Use ice cream scoop to scoop evenly into 12 muffin liners.
  • Bake for 15 to 20 minutes or until lightly golden.

Alternative Baking Instructions

  • Instead of using muffin liners, you can bake in a quarter size sheet pan with parchment paper underneath. When cooled, cut rounds with biscuit cutter.


Calories: 204kcal | Carbohydrates: 2g | Protein: 5g | Fat: 20g | Fiber: 1g

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If you love this recipe, please give it five stars. It means a lot. xoxo

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  1. 5 stars
    These muffins taste amazing! I made them in cupcake tins and ended up with 18. So I’m thinking jumbo muffins would be a good idea! Thanks for sharing.

  2. So i went back and reread the whole post and I’m not seeing anything about maple but the glaze is called maple glaze? Is the maple extract missing from the ingredients?

    1. Also the description up top mentions maple and pecan and I don’t see either. It sounds lovely either way but I’m confused as to if there is another version maybe that has maple and pecan?

  3. 5 stars
    These were delish. The same exact flavor as a doughnut. Yum! I baked mine for 20 minutes 350°, pulled them out and then the middle sunk …so I put them back in the oven for another five minutes but they still were doughy and sunken, which was fine with us. We will eat happily eat these all by tomorrow. My almond flour wasn’t blanched so maybe that was the issue? But I am a fan and will tinker w this recipe.

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