Healthy Cinnamon Sugar Donuts
These Healthy Cinnamon Sugar Donuts are soft, fluffy with a delicious cinnamon sugar coating. This baked donut recipe is easy to make in one bowl and the perfect breakfast or afternoon treat! Grain-free, paleo-friendly, gluten-free with low carb / keto sweetener options.
Ingredients
- 1 large egg or preferred egg substitute
- ¼ cup creamy cashew butter or preferred nut / seed butter
- ¼ cup maple syrup or preferred sticky liquid sweetener. For low carb / keto, you can use Lakanto SF maple syrup or 4-5 drops of pure liquid monk fruit extract
- 1/2 cup unsweetened almond milk , you can sub any milk
- 1 teaspoon vanilla extract
- 1 cup fine blanched almond flour , fluffed with a fork or sifted to make sure there are no lumps
- 1/4 cup tapioca flour or arrowroot flour, fluffed with a fork or sifted to make sure there are no lumps
- 1 tbsp coconut flour , fluffed with a fork or sifted to make sure there are no lumps
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
Cinnamon sugar coating
- 4 Tbsp melted vegan butter , refined coconut oil or ghee
- 1/3 cup granulated pure maple sugar . or preferred granulated sweetener
- 1 tsp cinnamon
Instructions
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Preheat the oven to 350 degrees. Lightly grease a donut pan with non-stick spray or place a silicone donut pan on a baking pan. Set aside.
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In a large mixing bowl, whisk together the egg, cashew butter, maple syrup, milk and vanilla until smooth. Slowly add the almond flour, tapioca flour, coconut flour, baking powder and cinnamon, and mix until combined.
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Transfer the batter to a large piping bag or a large zip-top bag with a corner snipped off and pipe into the prepared donut pan, filling each cavity evenly. Alternatively, use a spoon to fill the donut pan.
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Bake in the preheated oven for 19-24 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and let the donuts cool for 10-15 minutes, or until cool enough to handle.
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Meanwhile, make the cinnamon sugar topping by mixing the ingredients in a small shallow bowl. Once the donuts are cool enough to handle, brush each donut with some melted vegan butter then generously dunk into the bowl with the cinnamon sugar topping, making sure to coat well on all sides.
Serve and enjoy.
Recipe Video
Recipe Notes
How to store
Let your donuts cool completely then store in an airtight container in the fridge for up to 4 days.
How to Freeze
Allow the baked donuts to cool completely then place them in a single layer on a baking sheet and freeze for 30 minutes. Transfer to resealable freezer-safe bag or airtight container and freeze for up to three months.
To Reheat
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the donuts to room temperature or warm them up in the microwave.