Plain Donuts With Butterscotch Icing, Low Carb, Keto

Plain Donuts With Butterscotch Icing, Low Carb, Keto


I now know how much we all love doughnuts (or donuts). The feedback from my low carb, keto, chocolate doughnuts has been phenomenal. But, I also know many people with chocolate sensitivity or an outright allergy.

I spent a little time experimenting and came up with this great combo: a plain, keto, gluten-free, ulta low-carb donut, plus the least unhealthy butterscotch icing I could find.

See, the problem with butterscotch is that its base is brown sugar. None of the sugar substitutes are good at melting and caramelizing like real sugar. But I found the next best thing over at The Healthy Home Economist.

This recipe makes a dozen donuts and 100 or so servings of butterscotch for those donuts (or other delicious uses).




  • 1/2 cup organic dark coconut sugar (lower carb and lower glycemic than brown sugar)
  • 1/2 cup organic heavy cream
  • 1/2 cup organic butter (1 stick)
  • 1/2 tsp finely ground salt
  • 2 tsp pure organic bourbon vanilla


Preheat the oven to 350 degrees Fahrenheit. Warm the coconut oil so it becomes liquid. I throw it in the microwave for 60 seconds and then throw the butter in and microwave another 30 second. Then mix all the ingredients in a countertop mixer (like my KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White from Amazon). Fill each well of the donut mold up to the just below the top of the center hole piece (like these Wilton 2105-1620 6 Cavity Nonstick Donut Pans (2 Pack) from Amazon). Bake for 15-18 minutes then take out.

Place a sheet of wax or parchment paper under a cooling rack. Turn the molds over to place the donuts on the cooling rack.


In a small saucepan over medium heat, throw in the butter. Once the butter is melted, stir in the sugar and whisk for a minute or two until well blended. Next, whisk in half of the cream (1/4 cup). Bring to a boil and then turn down the heat to medium-low and cook for 3-4 minutes. Stir often with the whisk and you will notice that the texture will change slightly as the mixture cooks.

Turn off heat and remove the pot from the stove. Stir in the remaining 1/4 cup heavy cream, bourbon vanilla, and salt.

Immediately pour the butterscotch sauce into a small glass jar.

Spoon the butterscotch on the donuts. Eat hot or let them cool and enjoy!

Nutrition Info

From MyFitnessPal:


Tgs Whey Protein – Whey Protein Unflavored, 1.5 Scoop1882338832
trader joe’s – coconut flour, 3 tbsp(s)1131645532
Organic Valley – Organic Pasture Butter, 4 Tbsp (14g)44004801400
Maldon – Sea Salt Flakes, 0.25 tsp (0.75g)00005800
365 – Baking Soda, 0.25 tsg (.6g)00003200
Egg – Real Pasture Raised, 4 large280420242800
Spectrum Organic – Coconut Oil, 0.25 cup(s)480056000
Lakanto – Monkfruit Sweetener, 0.25 cup(s)048*0000
Per Donut:1256*1161210


Trader Joe’s – Organic Coconut Sugar, 0.5 cup(s)3609600096
Horizon – Heavy Whipping Cream – Correct Carbs, 4 fluid ounce4000400400
Organic Valley – Organic Pasture Butter, 8 Tbsp (14g)88009602800
Maldon – Sea Salt Flakes, 0 tsp (0.75g)000000
Trader Joe’s – Pure Bourbon Vanilla Extract, 2 Tsp.3020002
Per Serving:1711031
Total Per Donut:1427*1261241

*Note that the vast majority of the sugar is sugar alcohol from the erythritol which has NO glycemic load and provides NO carbs available to your system,