Low Carb Doughnut Muffins
Indulge in the guilt-free decadence of Low Carb Doughnut Muffins, a delightful fusion of tender muffins and classic cinnamon-dusted doughnuts. Made with almond and coconut flours, these gluten-free treats are naturally sweetened with erythritol, making them perfect for keto and low-carb lifestyles. Greek yogurt and unsweetened almond milk add richness and moisture, while a buttery cinnamon-erythritol coating delivers that nostalgic doughnut flavor we all crave. Ready in just 35 minutes, this easy recipe yields 12 muffin-sized delights that pair perfectly with your morning coffee or as an afternoon snack. Ideal for meal prep or a quick homemade dessert, these low-carb doughnut muffins are sure to be a hit with the whole family!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 cup Granulated erythritol
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.5 cup Greek yogurt (unsweetened, full-fat)
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Butter (melted)
- 0.5 cup Powdered erythritol
- 1 teaspoon Ground cinnamon (for coating)
- 2 tablespoons Butter (melted, for brushing)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners or grease it well.
In a large mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, ground cinnamon, and salt until fully combined.
In a separate bowl, beat the eggs. Then mix in Greek yogurt, almond milk, vanilla extract, and melted butter until smooth.
Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix. The batter should be thick but smooth.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
In a small bowl, mix together powdered erythritol and ground cinnamon for the coating.
Once the muffins are cool, lightly brush the tops with melted butter and dip or sprinkle them with the cinnamon erythritol mixture until fully coated.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 176 mg | 4% | |
*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.
