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.
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.
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 and coconut flour and mix until combined.
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.
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.
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.
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.