Looking for a soft, custardy, and golden-fried vegan donut that brings all the bold flavor of classic Boston cream donuts—without eggs, dairy, or unnecessary carbs? These Vegan Boston Cream Donuts are exactly what you need. With their tender almond flour base, silky cashew custard filling, and signature chocolate drizzle finish, this low-carb version delivers all the richness of your favorite bakery treat—in a keto-friendly, gluten-free, plant-based format.
Perfect for breakfast , meal prep snacks , or when you’re in the mood for something sweet but staying in ketosis, these handheld vegan donuts use simple ingredients like flax eggs, unsweetened almond milk, and powdered erythritol to bring bold American-meets-Mediterranean comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love warm, rich pastries with depth and crunch, these vegan Boston cream donuts will quickly become a go-to treat in your weekly rotation.
In this article, we’ll walk you through how to make these perfect vegan Boston cream donuts from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, crunchy, dairy-infused bliss!
Why You’ll Love These Vegan Boston Cream Donuts
These aren’t just any old muffin—they’re a sweet-crunchy-outside, soft-inside delight made with real ingredients that bring bold texture and taste together beautifully—in under 40 minutes!
Here’s why they stand out:
- 🍩 Classic donut shape : Made with almond flour and flax eggs for natural binding and structure.
- 🥣 Easy to make : Just mix, fill, bake, and dip—no frying required!
- 🧁 Festive layering : Custard center gives bakery-style contrast without sugar overload.
- 🍫 Chocolate-finished magic : Adds bittersweet contrast without carb-heavy glazes.
- ⏱️ Ready in under 30–35 minutes
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making them for yourself after dinner, packing for lunch, or sharing at a weekend gathering, these vegan donuts will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Donut Base:
- 1 cup almond flour
- 1/4 cup coconut flour (for binding and body)
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1/4 cup melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- Pinch of salt
Optional: Add lemon zest or cinnamon for exotic contrast
For the Custard Filling:
- 1/2 cup raw cashews (soaked for 2 hours or boiled for 15 minutes)
- 1/4 cup unsweetened almond milk or coconut cream
- 2 tbsp powdered sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1 tsp arrowroot powder or agar agar (to thicken)
Tip: Add a splash of nutmeg or cardamom for deeper warmth.
Final Assembly:
- Sugar-free dark chocolate ganache or melted chocolate
- Crushed cacao nibs or edible gold dust
- A few drops of stevia or lemon juice for brightness
- Fresh mint leaves or citrus zest for garnish
Pro Tip: Drizzle with white chocolate (keto-approved) for festive flair.
Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) . Grease a donut pan or line with silicone molds for easy release.
Pro Tip: Use a cast iron donut mold if available for even browning.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine:
- Almond flour
- Coconut flour
- Powdered sweetener
- Salt
- Vanilla extract
Mix well until evenly incorporated and slightly fluffy.
Note: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Prepare Flax Egg
Whisk together:
- Ground flaxseed
- Water
Let sit for 5–10 minutes until gelatinous and slightly thickened.
Add to the dry mixture along with melted coconut oil and stir until smooth.
Pro Tip: If too thick, add a splash of almond milk to loosen batter.
Step 4: Fill the Donut Pan
Using a piping bag or spoon, fill each donut cavity ¾ full to allow for rising.
Smooth the tops gently with a spatula.
Bake for 18–20 minutes , or until lightly golden and firm to the touch.
Let cool completely before filling.
Step 5: Blend the Vegan Custard
In a high-speed blender or food processor, combine:
- Soaked cashews
- Almond milk
- Powdered sweetener
- Vanilla extract
- Arrowroot or agar agar
Blend until smooth and creamy.
Transfer to a small bowl and chill briefly before using.
Step 6: Inject or Layer the Custard
Once cooled, cut a small slit on the side of each donut and fill with custard using a pastry bag or spoon.
Alternatively, split the donuts in half and spread custard between layers.
Step 7: Dip or Drizzle with Chocolate
Melt sugar-free chocolate with a splash of almond milk or coconut oil.
Dip the top of each donut or drizzle with a fork for bakery-style presentation.
Sprinkle crushed cacao nibs or edible glitter while still warm for extra crunch.
Step 8: Garnish and Serve!
Once chilled, store in an airtight container in the fridge for best texture.
Enjoy cold or at room temperature with a glass of black coffee, herbal tea, or bulletproof coffee.
Savor every soft, nutty bite of your Vegan Boston Cream Donuts !
Nutritional Information (Per Donut – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~6 g |
| Cholesterol | ~0 mg |
| Sodium | ~80 mg |
| Total Carbs | ~8 g |
| Dietary Fiber | ~3 g |
| Net Carbs | ~5 g |
| Protein | ~5 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Vegan Donuts
- Use soaked cashews for custard – Ensures smooth blending and better mouthfeel.
- Don’t skip cooling time – Keeps everything intact and prevents melting during topping.
- Layer spices early and late – Helps build complex taste during baking and finishing.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Double Chocolate Donuts
Add 1 tbsp cocoa powder to the batter and drizzle with melted chocolate.
Orange Spice Version
Replace vanilla with orange zest and pumpkin pie spice for holiday flair.
Raspberry Lemon Twist
Top with raspberry sauce and lemon glaze for tart-sweet fusion contrast.
Cinnamon Roll Donuts
Fold in cinnamon and top with a keto cinnamon glaze for cozy vibes.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~5g net carbs per donut , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour and pork rinds for keto compliance.
How do I store leftover donuts?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of chocolate works best?
Look for erythritol-sweetened or stevia-based chocolate bars or chips .
Can I make mini versions?
Yes! Fill greased mini donut pans ¾ full and bake for 12–15 minutes .
Why This Recipe Works So Well
These Vegan Boston Cream Donuts work because of their perfect balance of textures and bold flavors:
- The almond flour gives body and moisture , mimicking wheat-based bases without gluten.
- The cashew custard adds silkiness and sweetness , balancing the richness naturally.
- And the dark chocolate melts into a golden glaze , completing the bakery-style experience.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto donuts beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, hummus, or pickles for a balanced keto lunch.
At a Kids’ Party
Cut into halves and arrange on a platter with toothpicks for appetizer servings.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a donut and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Cashews (Used in Moderation)
Rich in magnesium and healthy fats—supports digestion and satiety.
Almond Flour / Coconut Oil
High in vitamin E and MCTs—great for brain function and hormone support.
Herbs / Natural Coloring
Anti-inflammatory compounds and antioxidants—boosts immunity and flavor naturally.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Classic Pastry Lovers
These Vegan Boston Cream Donuts prove that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey custard center, and signature chocolate finish, it’s the kind of treat that turns a simple donut into something magical—even without animal products or sugary coatings.
Whether you’re new to vegan baking, looking for a fast weekend snack idea, or want to impress with homemade flair, these Boston cream donuts deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Vegan Boston Cream Donuts – Soft, Sweet & Perfectly Low-Carb!
- Total Time: 30 mins
Description
Fluffy, creamy, and filled with rich custard flavor — these vegan Boston cream donuts are a plant-based twist on the classic treat, made without dairy or sugar for a guilt-free dessert or breakfast!
Ingredients
For the Donut Base (Keto/Low-Carb):
½ cup almond flour
¼ cup coconut flour
½ tsp baking powder (aluminum-free)
¼ tsp baking soda
¼ tsp salt
2 tbsp powdered monk fruit sweetener or allulose
¼ cup unsweetened applesauce or mashed banana (for moisture)
¼ cup unsweetened almond milk or oat milk
2 tbsp melted coconut oil
1 tsp vanilla extract
1 tbsp flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 mins)
Optional: ½ tsp cinnamon or lemon zest for extra flavor
For the Filling (Vanilla Custard – Low-Carb):
4 oz softened vegan cream cheese or cashew cream
¼ cup full-fat canned coconut cream
¼ cup powdered sweetener (erythritol or allulose)
½ tsp vanilla extract
Pinch of salt
1–2 tbsp nutritional yeast (for smooth texture and tangy flavor)
For the Chocolate Glaze (Optional):
¼ cup sugar-free dark chocolate chips
1 tbsp coconut oil
1 tbsp almond milk or water
Optional Toppings:
Crushed nuts
Chia seeds
Fresh berries
Powdered sweetener dusting
FOR VEGAN/KETO VERSION:
Use almond flour , coconut flour , and flax eggs . Ensure your chocolate is dairy-free and low-carb
Instructions
Make the Donut Base:
Preheat oven to 350°F (175°C) .
In a bowl, mix almond flour , coconut flour , baking powder , baking soda , salt , and sweetener .
Add applesauce , almond milk , coconut oil , vanilla , and flax egg . Stir until thick but scoopable.
Spoon batter into silicone donut molds or muffin liners for mini versions.
Bake for 18–20 minutes or until golden and firm to touch. Let cool completely.
Make the Custard Filling:
In a bowl, blend vegan cream cheese , coconut cream , powdered sweetener , vanilla , and salt until smooth and thick.
Fold in nutritional yeast for a richer, custard-like texture.
Once donuts are cooled, slice open and spoon filling inside — or serve as a side dip!
Optional Chocolate Drizzle:
Melt dark chocolate chips with coconut oil and almond milk until smooth.
Drizzle over the top before serving for that classic Boston cream finish.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 6 donuts
- Calories: 160
- Fat: 12g
- Carbohydrates: 4g
- Protein: 5g