Keto Classic Sugar Doughnuts
Indulge guilt-free with these irresistibly soft and sweet Keto Classic Sugar Doughnuts! Perfectly crafted for a low-carb lifestyle, these doughnuts feature almond and coconut flour for a moist yet fluffy texture while granulated and powdered erythritol provide all the sweetness without the sugar. A quick bake in the oven means you can enjoy freshly made doughnuts in just 30 minutes, topped with a warm cinnamon-sugar coating that will delight your taste buds. Whether you're craving a morning treat or an afternoon snack, these keto-friendly doughnuts are easy to make and packed with flavor, making them a delicious option to satisfy your sweet tooth while staying on track.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup granulated erythritol
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsweetened almond milk
- 2 large eggs
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons powdered erythritol
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan with non-stick spray or butter.
In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.
In a separate bowl, whisk together almond milk, eggs, melted butter, and vanilla extract until the mixture is smooth and the ingredients are fully combined.
Pour the wet ingredients into the dry ingredients, and stir gently using a spatula until a thick batter forms.
Spoon the batter into the prepared doughnut pan, filling each cavity about three-quarters full. You can also use a piping bag for a cleaner finish.
Bake in the preheated oven for 12-15 minutes, or until the doughnuts are firm to the touch and a toothpick inserted into the center comes out clean.
While the doughnuts are baking, prepare the topping by mixing the ground cinnamon and powdered erythritol in a shallow dish.
Once baked, let the doughnuts cool in the pan for about 5 minutes, then transfer them to a wire rack.
While still slightly warm, gently press each doughnut into the cinnamon-erythritol mixture, coating all sides evenly.
Serve warm or store in an airtight container. These doughnuts are best enjoyed fresh but can last up to 3 days at room temperature.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 8.3 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 621 mg | 48% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 405 mg | 9% | |
*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.
