Low Carb Old Fashioned Donut
Indulge guilt-free with these delightfully nostalgic Low Carb Old Fashioned Donuts, a perfect fusion of classic taste and modern dietary needs. Crafted with almond flour and coconut flour for a gluten-free and keto-friendly base, these donuts deliver the fluffy texture and warm spices you love—without the carb overload. Sweetened with erythritol, they're perfect for sugar-conscious eaters, while hints of cinnamon and nutmeg infuse them with comforting fall flavors. Baked to golden perfection and ready in under 40 minutes, these donuts are easy to make and ideal for breakfast, dessert, or a midday treat. For an extra touch, brush them with butter and a cinnamon-erythritol dusting that mimics the traditional donut shop finish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granular erythritol sweetener
- 0.5 cups unsweetened almond milk
- 3 large eggs
- 0.5 cups unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two 6-cavity donut pans with nonstick cooking spray or butter.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and erythritol until well combined.
In another bowl, beat the eggs and stir in the unsweetened almond milk, melted butter, and vanilla extract. Mix until the wet ingredients are fully integrated.
Add the wet ingredients to the dry ingredients gradually, mixing until a smooth batter forms. Avoid over-mixing to ensure the donuts have a light texture.
Stir in the ground nutmeg and ground cinnamon until evenly distributed in the batter.
Spoon the batter into a piping bag or a large zip-top bag with one corner snipped off. Pipe the batter evenly into the prepared donut pans, filling each cavity about two-thirds full.
Place the pans in the preheated oven and bake for 20-25 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
Allow the donuts to cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, you can optionally brush the donuts with melted butter and sprinkle with additional erythritol mixed with a pinch of cinnamon for a classic finish.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 235.7 g | 86% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 8.9 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 651 mg | 50% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 485 mg | 10% | |
*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.
