Enjoy Halloween with these Keto Spider Web Donuts! These spooktacular donuts are moist, tender, delicious and so much fun to make!
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Halloween is just around the corner, and this year I'm more excited than ever to share my low carb Halloween creations!
Now it's time to hit the pause button on everything and head straight to the kitchen.
Make these keto spooky spider web donuts with homemade keto donuts and donut holes. Let the Halloween fun begin!
If you're after more keto-friendly Halloween recipes try my Healthy Pumpkin Muffins and Frosted Pumpkin Cookies!
Why You'll Love Them
- Taste just like regular donuts (without the sugar!!)
- Fun Halloween recipe to make with kids
- Only 1.1 grams of net carbs in each spider donut!
Spooky Ingredients
- Almond flour - super fine almond flour. Sift your almond flour if it's too lumpy so that you get the perfect crumb.
- Coconut flour - combined with our almond flour to make the low carb dough.
- Almond milk - to mix the glaze together. Any milk will work (we're only using a few tablespoons) so feel free to use coconut milk, cashew milk or any other varieties.
- Eggs - free-range eggs, make sure they're at room temperature.
- Vegetable oil - I used coconut oil but you can substitute for other varieties like canola oil, grapeseed oil and sunflower oil. Avoid oils with a strong taste like olive oil.
- Sweetener - you'll need both granulated and powdered sugar-free sweetener. I used Erythritol but this recipe will work with other sweeteners like monk fruit as well.
- Psyllium husk - acts as a binder to keep the dough together so it can be shaped.
- Xanthan gum - you'll need to use it to provide elasticity and stickiness to the donut dough.
- Vanilla - pure vanilla extract to enhance the flavor.
- Baking powder - gives our donuts the perfect fluffiness and helps them rise.
- Butter - melted butter at room temperature.
- Cinnamon - to mix with the granulated sweetener to coat our donut holes.
- Food coloring - black food coloring is an optional ingredient for decorating the spiders. You can also use black edible ink.
How To Make Spooky Donut Spiders
To make the donuts and donut holes
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Line two baking pans with baking paper.
In a large mixing bowl combine the almond flour, coconut flour, psyllium husk, baking powder, xanthan gum and a pinch of salt.
In a small saucepan bring the water to a boil then reduce the heat to medium-low. Add the coconut oil, Erythritol and a pinch of salt then whisk.
Gradually add the flour mixture while constantly whisking until it has formed into a sticky dough.
Remove from the heat and allow the dough to cool down for 5 minutes.
Gradually add the beaten eggs into the dough while constantly whisking until it has formed into an elastic dough.
Finally, fold in the vanilla extract and then set the dough aside to rest for around 15 to 25 minutes.
Divide the dough into two pieces and roll the first piece into 1-inch balls.
Place the balls on one of the lined baking pans leaving room between each ball so they have room to expand. If the dough is too stick to shape, wet your hands with a little bit of water.
Roll the second piece of dough into short cylinder shapes. Join the ends together to form the donuts.
Place the donuts on the other lined baking pan leaving room between each one so they can expand.
Bake the balls and donuts in the preheated oven for 15 minutes.
Lower the temperature to 350 degrees Fahrenheit (180 degrees Celsius) and continue to bake for a further 15 minutes until the donuts and donut holes are golden.
Let them cool in the baking pans for 10 minutes.
To make the cinnamon-sugar coating
In a shallow plate mix the granulated Erythritol and ground cinnamon together.
In another plate pour in the powdered Erythritol.
Brush the donut holes with the melted butter. First roll them in the powdered Erythritol and then into the cinnamon-sugar until fully coated. Set aside.
For the glaze
In a small bowl combine the powdered Erythritol with the almond milk. For a thinner glaze use more almond milk, and for a thicker glaze use more powdered Erythritol.
Dip each donut in the glaze and then set aside.
For the spider legs & decorations
In a food processor or blender add the almond flour, water, vanilla essence, and powdered Erythritol and blend until a dough forms. Alternatively, knead the everything together with your hands until you get a smooth dough.
Add food coloring to ¼ of the dough and use it to create the spiders eyes. Alternatively, you can use edible black ink to draw on the pupils.
Use the remaining dough to make decorations like the spider legs and anything else you want to create.
Assembling the donut spider webs
Place the donut holes inside each of the glazed donuts. Add the spider legs and spider eyes onto each donut. Decorate as you please with any other designs you made!
Cooking Tips
- If you find the dough too sticky to work with add a little water to your fingers while shaping it.
- Use edible black ink to draw the pupils onto the spider eyes.
Storage Instructions
To store any leftover donut spiders keep them in an airtight container in the refrigerator. They'll keep for up to 3 days.
More Fun Recipes
If you're like me and can't get enough of sweet treats, try my keto-approved dessert favorites!
- No-Bake Pumpkin Cheesecake
- Strawberry Cream Cheese Tart
- Fudgy Pumpkin Brownies
- 2-Ingredient Peanut Butter Fudge
Keto Halloween Spider Web Donuts Recipe
Ingredients
For the Donuts
- 2 cups Water
- ½ cup Almond Flour
- 6 medium Eggs lightly beaten
- 8 tablespoon Coconut Oil
- 6 tablespoon Erythritol
- 4 tablespoon Erythritol
- 4 tablespoon Coconut Flour
- 2 tablespoon Psyllium Husk ground
- 2 teaspoon Xanthan Gum
- 2 teaspoon Pure Vanilla Extract
- 2 teaspoon Baking Powder
- pinch of Sea Salt to taste
For the Cinnamon-Sugar Coating
- 2-3 tablespoon Butter melted
- ⅓ cup Erythritol granulated
- 3 tablespoon Erythritol powdered
- 2-3 teaspoon Cinnamon ground
For the Glaze
- ⅔ cup Erythritol
- 2-3 tablespoon Almond Milk
For the Spider Legs & Decoration
- 1 cup Almond Flour or coconut flour for a lighter color
- 1 tablespoon Water
- ⅓ cup Erythritol powdered
- 1 teaspoon Vanilla Extract
- Black Food Coloring or edible ink (optional)
Instructions
For the Donuts and Donut Holes
- Preheat the oven to 425°F/220°C and line two baking pans with baking paper.
- In a large mixing bowl combine the almond flour, coconut flour, psyllium husk, baking powder, a pinch of salt and the xanthan gum.
- In a small saucepan, bring the water to a boil, reduce the heat to medium-low and add the vegetable oil and Erythritol. Add a tiny pinch of salt and whisk.
- Gradually add in the flour mixture, stirring constantly until a sticky dough is created.
- Remove from the heat and allow to cool for 5 minutes.
- Gradually add the beaten eggs into the dough, whisking, to incorporate it into an elastic dough.
- Finally, fold in the pure vanilla extract.
- Set the dough aside and let it rest for about 15-20 minutes.
- Divide the dough into two pieces.
- Roll the first piece of the dough into 1-inch balls and place them on one of the prepared baking pans, leaving room in between them, to expand. Wet your hands with a bit of water if the dough is too sticky.
- Take the second piece of dough and roll it into short cylinder shapes. Join the ends together to form the donuts. Place the donuts on the other lined baking pan with plenty of space in between them.
- Bake in the preheated oven for 15 minutes and lower the temperature to 350°F/180°C.
- Keep baking for 15 more minutes until the donuts and donut holes are golden.
- Let them cool in the pan for 10 minutes.
For the Cinnamon-Sugar Coating
- Mix the granulated Erythritol with the ground cinnamon on a shallow plate.
- Place the powdered Erythritol in another bowl or plate.
- Brush the donut holes with the melted butter and roll into the powdered Erythritol first, then into the cinnamon-sugar mixture to coat all sides and set aside.
For the Glaze
- Combine the powdered Erythritol with the almond milk. Add more milk for a thinner glaze or more Erythritol for a thicker consistency. Dip the donuts into the glaze and set aside.
For the Spider Legs & Decoration
- Place the almond flour, water, vanilla, and powdered Erythritol in a food processor and blend until the dough ball forms. Alternatively, knead with your hands until smooth.
- Take ¼ of the dough and add the black food coloring (if using) and use it to make the spider eyes. You can also use black edible ink to draw the spider’s pupils on (which is what I used).
- Use the remaining dough to make the spider legs or any type of decoration you prefer.
Assemble the Spider Webs
- Place a donut whole onto each donut. Add spider legs and eyes onto each donut hole, decorate as you please, and serve!
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