Low Carb Apple Cinnamon Donuts
Indulge your sweet tooth guilt-free with these Low Carb Apple Cinnamon Donuts, a delightful twist on a classic favorite that perfectly balances cozy fall flavors with a healthy, keto-friendly spin. Made with almond and coconut flours, these donuts are gluten-free and low-carb, sweetened naturally with erythritol for a sugar-free treat. The addition of unsweetened applesauce and fresh, tart apple pieces infuse every bite with natural fruitiness, while warm spices like cinnamon and nutmeg bring comforting aromas to your kitchen. Ideal for breakfast, snacks, or dessert, these baked donuts come together in just under 35 minutes and offer a moist, tender texture without the need for deep frying. Perfect for anyone craving a healthier take on traditional donuts, they're easy to make, irresistibly delicious, and sure to be a hit with the whole family!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Granulated erythritol or sweetener of choice
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Almond milk
- 3 Large eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Coconut oil, melted
- 0.5 cups Chopped apple, preferably tart
- 0.25 teaspoons Ground nutmeg
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or a little melted coconut oil.
In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, ground cinnamon, salt, and ground nutmeg. Whisk until well combined.
In a separate mixing bowl, whisk together unsweetened applesauce, almond milk, eggs, vanilla extract, and melted coconut oil until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients using a silicone spatula until the batter is smooth and well combined.
Fold in the chopped apple pieces until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared donut pan, filling each cavity about two-thirds full to allow for rising.
Bake in the preheated oven for 16-18 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
Remove the donuts from the oven and let them cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely.
Once cooled, you can dust the donuts with additional cinnamon or a mixture of erythritol and cinnamon, if desired, before serving.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 38.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 660 mg | 51% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 670 mg | 14% | |
*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.
