Keto Cinnamon Sugar Donuts
Indulge in the guilt-free decadence of Keto Cinnamon Sugar Donuts, a perfectly sweet treat crafted for low-carb lifestyles! These bakery-style donuts boast a soft and fluffy texture thanks to a blend of almond and coconut flours, while erythritol provides just the right amount of sweetness without the carbs. Infused with warm cinnamon and vanilla, they’re baked—not fried—for a healthier twist. Each donut is coated in a buttery cinnamon-sugar mixture, delivering an irresistible crunch in every bite. With just 15 minutes of prep and 20 minutes of baking, these keto donuts are ideal for breakfast, dessert, or snack time. Plus, they’re gluten-free and can be made dairy-free with coconut oil substitutions. Make these donuts your go-to keto-friendly indulgence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Erythritol (granulated, for batter)
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Melted butter (or coconut oil for dairy-free)
- 1 teaspoon Vanilla extract
- 0.25 cup Erythritol (granulated, for coating)
- 1 teaspoon Ground cinnamon (for coating)
- 0.25 cup Melted butter (for coating)
Instructions
Preheat the oven to 350°F (175°C) and grease a 12-cavity donut pan with non-stick spray or a little melted butter.
In a large bowl, mix together the almond flour, coconut flour, 0.5 cup erythritol, baking powder, 1 teaspoon ground cinnamon, and salt.
In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.
Combine the wet and dry ingredients, stirring until a smooth batter forms.
Distribute the batter evenly into the prepared donut pan, filling each cavity about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the donuts are golden and a toothpick inserted into the center comes out clean.
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
In a shallow bowl, mix together 0.25 cup erythritol and 1 teaspoon ground cinnamon for the coating.
Brush the cooled donuts with melted butter, then dip each donut into the cinnamon-erythritol mixture, ensuring an even coating on both sides.
Serve immediately or store the donuts in an airtight container at room temperature for up to two days.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 8.9 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 688 mg | 53% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 498 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.
