Keto Halloween Spider Web Donuts Recipe

Enjoy Halloween with these Keto Spider Web Donuts! These spooktacular donuts are moist, tender, delicious and so much fun to make!

Prep Time 35

Cook Time 30

Total Time 1 5

Ingredients

For the Cinnamon-Sugar Coating

▢ 2-3 tablespoon Butter melted
▢ ⅓ cup Low Carb Sugar Substitute (Granulated)
▢ 3 tablespoon Low Carb Sugar Substitute powdered
▢ 2-3 teaspoon Cinnamon ground

For the Glaze

▢ ⅔ cup Low Carb Sugar Substitute
▢ 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 Low Carb Sugar Substitute 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!

Notes

Net Carbs: 1.1g

Nutrition

Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.

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