Keto Apple Cider Doughnuts
Indulge in the comforting flavors of fall with these Keto Apple Cider Doughnuts, a low-carb twist on the classic autumn treat. Made with a blend of almond and coconut flours, these soft and moist doughnuts are infused with unsweetened applesauce, a hint of apple cider vinegar, and warm spices like cinnamon and nutmeg for a cozy flavor that perfectly mimics the original. Sweetened with erythritol and coated in a heavenly mixture of granulated monk fruit sweetener and cinnamon, they’re the perfect guilt-free indulgence. Ready in just 30 minutes, these gluten-free, sugar-free doughnuts are baked to golden perfection and ideal for cozy breakfasts, dessert, or satisfying keto-friendly cravings. Whether paired with a hot cup of coffee or tea, these doughnuts celebrate the ultimate fusion of flavor and diet-conscious baking.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.75 cup Erythritol
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Apple cider vinegar
- 0.25 cup Unsweetened applesauce
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted
- 0.25 cup Hot water
- 0.25 cup Granulated monk fruit sweetener, for coating
- 1 teaspoon Additional ground cinnamon, for coating
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick spray or butter.
In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, ground cinnamon, ground nutmeg, and salt. Mix well until evenly combined.
In a separate medium-sized bowl, whisk together the apple cider vinegar, unsweetened applesauce, eggs, vanilla extract, and melted butter until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Add the hot water and stir until the batter is smooth and well incorporated.
Spoon the batter into the prepared donut pan, filling each mold about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until the doughnuts are golden brown and a toothpick inserted into the center comes out clean.
While the doughnuts are baking, prepare the coating by mixing the monk fruit sweetener and additional ground cinnamon in a shallow bowl.
Allow the doughnuts to cool in the pan for about 5 minutes, then gently remove them and roll each donut in the prepared cinnamon-sweetener mixture.
Let the doughnuts cool completely on a wire rack. Serve and enjoy!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 318.8 g | 116% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 16.5 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 580 mg | 45% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
