Keto Cinnamon Sugar Donuts
A tender keto cinnamon sugar donut using flour that is simple to make and bakes up quickly. You're going to love these low carb almond flour donuts. They are healthy and use minimal ingredients.
Servings: 6 -8 donuts
Calories: 290kcal
Equipment
Ingredients
For the keto donuts:
- 2 cups fine ground almond flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup oil we use coconut or avocado
- ¼ cup sugar-free sweetener
- 3 large eggs room temperature
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
For the cinnamon sugar coating:
- 2 tablespoons granulated sugar free sweetener raw cane sugar substitute
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (180°C). Grease 2 donut pans; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add oil, sweetener, eggs, cinnamon, and vanilla extract and mix until well combined.
- Spoon or pipe batter into your mini donut pan, careful not to cover the center.
- Bake for 10-12 minutes or until the center is set.
- Remove from the oven and let cool for 5 minutes.
- In a small mixing bowl, combined remaining sweetener and cinnamon.
- Dip the tops of each donut into the cinnamon sugar mixture. Flip the donut over and coat the bottom.
- Store in an airtight container at room temperature for up to 2 days.
Video
Notes
- If you forgot to take your eggs out of the fridge to come to room temperature, place them in a bowl of warm water for 10 to 15 minutes.
- You can use melted and cooled butter instead of oil in this keto donut recipe.
- Store these keto donuts in the refrigerator for up to a week or in the freezer for up to three months. Make sure to store them in an airtight container.
- Reheat them before serving.
Nutrition
Serving: 1 | Calories: 290kcal | Carbohydrates: 8g | Protein: 8g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 20g | Cholesterol: 70mg | Sodium: 172mg | Fiber: 4g