Sugar-Free Honey Dip Donuts
Indulge guilt-free with these delectable Sugar-Free Honey Dip Donuts, a healthier spin on a classic treat that’s perfect for low-carb and keto lifestyles. Made with nutrient-rich almond and coconut flour, these oven-baked donuts boast a soft, moist texture enhanced by aromatic cinnamon and a hint of vanilla. Sweetened naturally with Lakanto Monkfruit Sweetener, they’re entirely sugar-free yet satisfyingly sweet. Topped with a glossy glaze crafted from an erythritol-based honey substitute and a touch of fresh lemon juice, these donuts deliver a burst of flavor with every bite. Ready in just 30 minutes, they’re a quick and fuss-free way to enjoy a wholesome dessert or delightful snack. Serve them fresh or keep them stored for up to two days—either way, they’re sure to impress! Perfect for health-conscious eaters and dessert lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 3 large Eggs
- 0.5 cups Greek yogurt (unsweetened)
- 0.25 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Lakanto Monkfruit Sweetener
- 0.25 cup Butter (unsalted)
- 0.5 cup Erythritol-based honey substitute
- 1 tablespoon Fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with nonstick cooking spray.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk together the eggs, Greek yogurt, almond milk, vanilla extract, and Lakanto Monkfruit Sweetener until well combined.
Gently fold the wet ingredients into the dry ingredients, mixing until smooth and well incorporated.
Melt the butter in a small saucepan over low heat or in the microwave in a heatproof bowl, then allow it to cool slightly before adding it to the batter.
Fill each cavity of the donut pan about 3/4 full with the batter.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a donut comes out clean.
While the donuts are baking, prepare the glaze by mixing the erythritol-based honey substitute and fresh lemon juice in a small bowl until smooth.
Once baked, allow the donuts to cool in the pan for about 5 minutes, then transfer them to a wire rack.
Once completely cooled, dip each donut into the honey substitute glaze, ensuring an even coat.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 12.4 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 633 mg | 49% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 588 mg | 13% | |
*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.
