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Custard Keto Donuts

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Custard Keto Donuts were made with a friend and tester/editor Sue Kleidon constantly begging me for custard!  So I made the custard stuffed into a donut and bliss was created.  

I just had a little vision of these little filled custard keto donuts in my head that I just had to create.  I will be doing some alternative versions tomorrow as I have kept some plain just for a couple of variants.

These are surprising like a real donut, and you would never know you weren’t eating a fried one as well.

This recipe is really an adaptation of the Spiced Donut just a custard filled one.

How to fill your custard keto donut

Whether you make these donuts with a donut pan or just make them in a cupcake tray the easiest way to get that custard inside is with a piping bag.

Simply fit your piping bag with a thin tip nozzle, fill with custard and just poke the very tip of the nozzle into the donut and pipe a small amount in 3 – 4 sections of the donut. Don’t pipe too much into the donut or it will split.

Happy Cooking!

Meg xox


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Mad Creations Custard Keto Donuts

Mad Creations Custard Keto Donuts in a bowl

Custard Keto Donuts

A flash back to my childhood occasional treat of a donut. Although I might just think these custard keto donuts are even better than the original.
5 from 2 votes
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Course: Dessert
Cuisine: Keto, LCHF
Keyword: custard keto donut
Recipe Category: Low Carb
Calories: 246kcal
Author: Megan
Servings: 20 donuts
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  • Add sweetener to a food processor and blend until powdered. Reserve.
  • Add cream and vanilla to a small saucepan. Whisking mixture over medium heat until a low simmer and remove from heat. 
  • In a separate bowl whisk together eggs, sweetener, xanthan, and gelatin. Whisk through cream mix and return to heat and continue whisking until custard thickens and coats the back of  a spoon.
  • Remove from heat and allow to cool.


  • Add sweetener and xanthan to mixer
  • Blend 10 seconds / speed 10
  • Add eggs, cream, vanilla and gelatin. Insert Butterfly.
  • Cook 9 minutes / 90℃ / speed 4
  • Put into  bowl and cool
  • Pipe into cooked donuts, as per Spiced Donut instructions, pipe the cooled custard.


Store donuts in the fridge for up to 5 days or freeze up to 1 month.
Use Sukrin Gold sweetener as the preferred sweetener to give a caramel flavour custard.


Serving: 1donut | Calories: 246kcal | Carbohydrates: 3g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 29mg | Potassium: 27mg | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.2mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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