Low Carb Apple Cider Doughnuts
Indulge in the warm, cozy flavors of fall with these Low Carb Apple Cider Doughnuts that are irresistibly soft and perfectly spiced. Made with a blend of almond and coconut flours, these gluten-free and keto-friendly treats are sweetened naturally with erythritol and infused with the rich essence of unsweetened apple cider, cinnamon, and nutmeg. With a quick prep time of just 15 minutes, these doughnuts are baked—not fried—for a healthier twist on the classic, making them a guilt-free indulgence. Finish them off with a buttery cinnamon-erythritol coating for that authentic apple cider doughnut experience, perfect for savoring with a cup of coffee or tea. Whether you're on a low-carb diet or just looking for a lighter autumn treat, these doughnuts are sure to satisfy your cravings without breaking your carb budget!
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Recipe Information
Ingredients
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsweetened apple cider
- 1/4 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- coconut oil spray
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 12-cavity doughnut pan with coconut oil spray.
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt until well combined.
In a small saucepan over medium heat, combine the unsweetened apple cider and butter. Heat gently until the butter is melted and the mixture is warm.
In a separate bowl, beat the eggs lightly and add the melted butter and apple cider mixture. Add the vanilla extract and apple cider vinegar and stir well.
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms, without any lumps.
Transfer the batter into a piping bag or a zip-top bag with the corner snipped off for easy dispensing.
Pipe the doughnut batter into the prepared doughnut pan, filling each cavity about 3/4 full.
Bake in the preheated oven for about 18-20 minutes, or until the doughnuts are golden brown and a toothpick inserted into one comes out clean.
Allow the doughnuts to cool in the pan for 5 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Optional: For a classic cider doughnut finish, brush the tops of the cooled doughnuts with melted butter and dip them into a mix of cinnamon and erythritol.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 28.1 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 672 mg | 52% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1852 mg | 39% | |
*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.
