Ingredients you need

• Almond flour: This is an almond flour-based recipe, similar to my bakery-style keto muffins. If you would prefer to use coconut flour, try using the batter from these keto jelly donut bites.
• Sour cream: Full fat sour cream works well in keto baked goods to provide moisture and tenderness. You could also use Greek yogurt.
• Sweetener: You will need granular and powdered sweetener for this recipe.
• Protein powder: This helps make the donut bites rise better and look like real donut holes. I recommend whey or egg white protein.
• Heavy cream: I use a little cream to make the glaze for these donuts.
• Pantry staples: Eggs, vanilla extract, baking powder and salt.

Step by Step Directions

1. Combine the wet ingredients: Whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.
2. Add the dry ingredients: Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.
3. Bake the donut bites: Line a mini muffin pan with parchment or silicone liners. Divide evenly among the prepared muffin cups. Bake at 350ºF for 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.
4. Prepare the glaze: Whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.
5. Dip the bites: Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set

Tips for Success

I recommend lining your mini muffin pan with silicone or parchment liners. These are really tender and can break apart if they stick to the pan. As always, make sure you let them cool properly before trying to remove them!

The glaze needs to be thin enough that you can dip the donut bites easily. How much water you need to add depends very much on what kind of powdered sweetener you use. Erythritol based sweeteners will take more water to thin out than allulose.

Start with just a teaspoon or two of water and add more as needed. The glaze should be easy to drizzle but not too watery. 

Sweetener Options:

You can use your favorite bulk sweetener in both the donuts and the glaze. Do keep in mind that allulose based sweeteners may cause the donut bites to darken more quickly so keep your eye on them in the oven. 

Ingredient Notes

• Ground beef: You can also use ground chicken or turkey.
• Taco seasoning: I usually store-bought seasoning, but I always make sure it has no added fillers, sugars, or starches. Or make your own by combining chili powder, cumin, garlic, oregano, salt, and pepper.
• Eggs: Eggs make up the bulk of this recipe, besides the taco meat. They help bind the meat and cheese together.
• Shredded cheese: I usually use cheddar or a Mexican blend. You can also use Monterey Jack or Pepper jack.
• Garnish: Sour cream, sliced olives, cilantro, salsa, or guacamole.

Step by Step Directions

1. Sauté the meat: In a large skillet over medium heat, sauté the ground meat until almost cooked through, breaking up the clumps with a wooden spoon. Add the taco seasoning and continue to sauté until completely cooked through. Remove from heat and let cool.
2. Prepare the muffin pan: Preheat the oven to 350ºF and brush a good non-stick mini muffin pan with the melted butter. (You can also use silicone or parchment mini muffin liners, if you prefer – if your pan is not very non-stick, this is your best option). This recipe makes about 32 mini muffins so you may need to work in batches if you don’t have more than one mini muffin pan.
3. Prepare the filling: In a large bowl, whisk the eggs. Add the taco meat and half of the shredded cheese. Whisk thoroughly to combine. Fill the muffin cups and sprinkle with the remaining shredded cheese. 
4. Bake the bites: Bake 15 to 20 minutes, until puffed and firm to the touch. Remove and let cool 10 minutes. Use a thin flexible spatula to run around the edge of the muffins to release. Serve with your favourite taco toppings, such as salsa, sour cream, and guacamole.

Ingredients needed

• Coconut flour: This recipe uses coconut flour . There is no substitute for this, as almond flour will not give you the right texture.
• Sweetener: I use a little sweetener to mimic the flavor of real cornbread, which has a natural sweetness. Feel free to skip it if you like.
• Eggs: Coconut flour needs a lot of moisture so you will use all 4 eggs.
• Cornbread flavoring: Yes, there really is such a thing! And many readers like to add it. But a little vanilla extract works as well.
• Cheddar cheese: I find a little grated cheddar adds flavor.
• Hot dogs: I recommend using all-beef, uncured hot dogs.
• Kitchen staples: Butter, baking powder, and salt.

Step-by-step directions

1. Combine the dry ingredients: In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt.
2. Add the wet ingredients: Stir in the eggs, melted butter, water, and cornbread flavoring, if using. Stir in 3/4 cup of the shredded cheese.
3. Add to the pan: Divide the batter evenly among the cups of a well-greased nonstick mini muffin pan. (If you don’t have a good non-stick pan, try using silicone liners).
4. Add the hot dogs: Press one piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.
5. Bake the bites: Bake at 325ºF for 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.