Keto Cinnamon Donuts
Indulge in the warm, comforting flavors of these Keto Cinnamon Donuts—soft, fluffy, and perfectly spiced with just the right hint of sweetness. Made with almond flour and naturally sweetened with erythritol, these guilt-free treats are low-carb and gluten-free, making them the perfect morning indulgence or midday snack for anyone following a ketogenic diet. The batter is enriched with unsweetened almond milk, vanilla extract, and a buttery coconut oil blend for a moist texture, while a luscious cinnamon-sweet topping adds the finishing touch. Baked to perfection in just 20 minutes, these donuts are as easy to make as they are delicious. Serve them warm for a cozy treat or store as a make-ahead snack that you can enjoy all week long. Perfect for keto enthusiasts or anyone craving a healthier version of a classic donut!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Erythritol
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Butter
- 0.25 cup Coconut oil
- 1 teaspoon Ground cinnamon (for topping)
- 2 tablespoons Erythritol (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan with coconut oil or butter.
In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, ground cinnamon, and salt.
In a separate bowl, beat the eggs, then add in the unsweetened almond milk and vanilla extract, mixing well to combine.
Pour the wet ingredients into the dry ingredients, stirring until the mixture is smooth and all ingredients are well incorporated.
Melt the butter and coconut oil together, either on the stovetop or in the microwave, and allow it to cool slightly before adding to the batter.
Fold the melted butter and coconut oil into the batter gently until fully incorporated.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
Bake the donuts for 18-20 minutes, or until a toothpick inserted into the center of a donut comes out clean.
While the donuts are baking, prepare the cinnamon topping by mixing the erythritol and ground cinnamon in a small bowl.
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack.
Once slightly cooled but still warm, dip each donut in the cinnamon erythritol mixture, ensuring they are generously coated.
Serve warm or allow to cool completely. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 6.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 695 mg | 53% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 305 mg | 6% | |
*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.
