Spray donut pan with coconut spray. Use a quart sized bag or a frosting bag to pipe donuts into prepared donut pan filling approximately ⅔ of the way. Bake in oven for 14-16 minutes or until lightly browned. Allow donuts to cool in pan for 5 minutes then move to a baking rack to cool completely.
Allow donuts to completely cool before dipping donuts in glaze.
Melt glaze ingredients in microwave or over medium heat until well incorporated.
Remove glaze from heat.
Storage: Glazed Keto donuts are best stored in an airtight container for up to 3 days at room temperature. To extend the shelf life of donuts, store them in an airtight container in the refrigerator.
Freezer: You may freeze donuts for up to three months in a freezer-safe container.
Tips for filling the pan: use a quart-sized Ziploc bag and cut off the tip to carefully pour the batter into the donut pan. Fill pan no more than ⅔ of the way up to make sure Keto donuts do not overflow the pan.
Allow donuts to cool in the pan for at least five minutes before flipping them onto a cooling rack to cool fully.
To ensure my donuts do not stick to the pan, I spray the donut pan very well with coconut oil spray. You can also run a butter knife around the perimeter of the donuts and the donut hole section to gently loosen the donuts prior to removing.