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## Instructions
### Step 1: Prep and Preheat
1. Preheat oven to 350°F (175°C).
2. Grease a donut pan well or use silicone molds.
### Step 2: Make the Batter
1. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
2. In another bowl, whisk together eggs, almond milk, melted oil, and vanilla extract.
3. Combine wet and dry ingredients until smooth. Gently fold in the blueberries.
### Step 3: Bake
1. Spoon the batter into the donut molds, filling each about ¾ full.
2. Bake for 15–18 minutes or until the tops are golden and a toothpick comes out clean.
3. Let cool in the pan for 5 minutes, then transfer to a wire rack.
### Step 4: Glaze (Optional)
1. In a small bowl, whisk powdered erythritol with lemon juice and mashed blueberries until smooth.
2. Drizzle over cooled donuts or dip the tops for a beautiful glaze.
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## Tips for Success
– **Use fresh blueberries** for the best texture, but frozen work too—just don’t thaw them first.
– **Don’t overbake**: Keto donuts can dry out if left in the oven too long.
– **Silicone donut pans** work great for easy release and perfect shape.
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## Flavor Variations
– **Lemon Blueberry**: Add 1 tbsp of lemon zest to the batter.
– **Cinnamon Sugar**: Skip the glaze and dust with a keto cinnamon “sugar” blend.
– **Berry Blast**: Mix in raspberries or chopped strawberries for a fruity twist.
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## Final Thoughts
These **Keto Blueberry Donuts** are proof that living low-carb doesn’t mean sacrificing your favorite foods. Soft, satisfying, and perfectly sweet without the guilt, they’re a wholesome indulgence you’ll be excited to make again and again. Whether you’re new to keto or a seasoned low-carb baker, these donuts are a sweet way to stay on track.
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