Keto Donuts – the perfect low carb donuts to curb that classic cinnamon sugar donut craving. Best of all, this easy recipe comes together quickly for a healthy breakfast treat. Paleo, sugar free, grain free and gluten free.
Cinnamon Sugar Donuts are probably one of the most popular treats everyone loves at the local carnival or fair. How can you go wrong with a deep-fried donut that’s soft and pillowy covered in a crunchy cinnamon and sugar coating?
These Keto donuts have those same classic flavors everyone loves about those mini doughnuts using much more wholesome ingredients instead. Plus, they’re deliciously moist, spongy and baked instead of fried.
You can enjoy one for breakfast, dessert or anytime you’re have that donut craving without having to head out to Krispy Kreme or Dunkin Donuts. This recipe makes a batch of 12 mini donuts or 6 regular sized donuts. And if you don’t have a donut pan, divide the donut batter in a mini muffin tin for some Keto donut holes which would be just as delicious.
They’re deliciously moist, spongy and come together easily without having to pull out a stand mixer. Plus, they’re paleo, grain free, gluten free and sugar free.
Instead, I sweetened these sugar free donuts with granulated monkfruit sweetener. Monkfruit sweetener works great for anyone who’s diabetic and limiting their sugar intake, or anyone that wants a low carb or paleo donut.
If you can’t find monkfruit sweetener, you can also try substituting with SWERVE or erythritol if not strict paleo.
HOW TO MAKE KETO DONUTS
For this low carb donut recipe:
- MIX TOGETHER THE WET INGREDIENTS: Whisk together the eggs, apple cider vinegar, almond milk, vanilla, melted ghee & monkfruit sweetener in a large bowl, until smooth and combined.
- WHISK TOGETHER THE DRY INGREDIENTS: In a separate medium bowl, combine the almond flour, coconut flour, xanthan gum, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.
- FILL DONUT PAN: Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). I like using this silicone donut mold whenever I make gluten free donuts since the donuts pop out easily from the pan without having to grease or coat with baking spray. (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)
- BAKE in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown. Allow donuts to cool in pan for about 10 minutes before removing.
- MAKE THE CINNAMON SUGAR TOPPING: While the donuts are baking, combine the cinnamon and granulated monkfruit for the cinnamon sugar coating. You can also mix things up and make a Krispy Kreme style glaze or chocolate glaze depending on what you like.
- DIP in cinnamon/sweetener coating or top with glaze of your choice.
ARE ALMOND FLOUR DONUTS HEALTHY?
These gluten free donuts are made with much healthier ingredients than your typical store-bought donuts. Instead of granulated sugar, they are made with monkfruit sweetener, almond flour and coconut flour and will not cause a spike in your glucose level.
TIPS FOR MAKING THE BEST KETO DONUTS:
- use a silicone donut mold and allow donuts to cool in the pan for at least 10 minutes for easier removal
- fill each cavity in the donut pan 3/4 full – otherwise the donuts will overflow
- use a combination of both super-fine blanched almond flour and coconut flour to achieve a fluffy and moist sponge
- do NOT overmix the batter – stir in the dry ingredients until just combined
More low carb recipes:
Watch the video below to see how easy these donuts are to make:
Keto Donuts - soft and pillowy low carb donuts are perfect for breakfast, an afternoon or anytime you're craving that classic cinnamon sugar donut that you love from the fair. Best of all, this delicious recipe is easy to make with no mixer required. Paleo, sugar free, grain free and gluten free.
- 2 large eggs room temperature
- 1/4 cup unsweetened almond milk
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted ghee , OR butter if not paleo
- 1/4 cup granulated monkfruit sweetener , can also use SWERVE
- 1 cup super-fine blanched almond flour
- 1/2 tablespoon coconut flour
- 1/4 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 fine sea salt
- mini donut pan https://www.amazon.com/gp/product/B00GO2WKG0/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lifmadswe09-20&creative=9325&linkCode=as2&creativeASIN=B00GO2WKG0&linkId=be88c9eecf7dacb987988ee6ee5a9803
- 1/4 cup granulated monkfruit , can also use granulated erythritol OR SWERVE
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons melted ghee , or buttter if not paleo
- 2 ounces No sugar dark chocolate , melted
- 1 teaspoon coconut oil , melted
- 1 teaspoon powdered monkfruit sweetener
In a large bowl, whisk together the eggs, almond milk, apple cider vinegar, melted ghee, vanilla, melted ghee & monkfruit sweetener, until smooth and combined.
In a separate medium bowl, combine the almond flour, coconut flour, xanthan gum, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.
Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)
Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.
Remove pan from the oven and set aside until the donuts are cool enough to handle.
While the donuts are baking, stir together the granulated sweetener and cinnamon in a small bowl.
In a separate small heat-safe bowl, melt ghee (or butter).
Take each cooled donut and lightly dunk in melted ghee then roll into the cinnamon/sweetener coating.
Repeat with remaining donuts.
Add the chopped chocolate and coconut oil to a small heat-safe bowl & melt in microwave. Stir in sweetener until combined.
Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.