Soft Baked Keto Cinnamon Donuts (Low Carb & Sugar-Free)

These keto cinnamon donuts are soft, warm, and perfectly spiced — the kind of cozy low carb treat everyone wants during fall and winter. Made with almond flour, coconut flour, and a sugar-free cinnamon “sugar” coating, they taste just like classic bakery donuts but without the carbs. Perfect for holiday mornings, keto desserts, brunch, and end-of-year comfort treats.

Why These Keto Cinnamon Donuts Go Viral

Keto, low carb, sugar-free: Only 2–3g net carbs per donut.
Baked, not fried: Soft, moist texture with golden edges.
Cinnamon spice: Perfect for fall, Thanksgiving, Christmas & New Year baking.
Ready in 15 minutes: Quick and easy low carb dessert.
Kid-friendly: No almond aftertaste, just cinnamon donut flavor.

Ingredients

Dry Ingredients

1 cup fine almond flour
2 tablespoons coconut flour
1/3 cup granulated sugar-free sweetener (monk fruit or erythritol)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
Pinch of salt

Wet Ingredients

2 large eggs
1/4 cup unsweetened almond milk
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract

Cinnamon “Sugar” Coating

1/4 cup granulated sugar-free sweetener
1 tablespoon cinnamon
2 tablespoons melted butter

How to Make Keto Cinnamon Donuts

1. Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, and salt. This keeps the donuts light and fluffy.

2. Add the Wet Ingredients

Add eggs, almond milk, melted butter, and vanilla. Mix just until the batter is smooth — don’t overmix.

3. Fill and Bake

Preheat the oven to 350°F (175°C).
Grease a donut pan very well.
Spoon the batter into the donut cavities or pipe it in with a bag.
Bake for 12–15 minutes until golden and set.

4. Coat in Cinnamon “Sugar”

Brush each warm donut with melted butter.
Roll in the cinnamon sweetener mixture.
Serve immediately or store for later — they stay soft for 3 days.

Flavor Variations (Pinterest-Friendly)

Keto Cinnamon Roll Donuts: add cream cheese glaze.
Keto Pumpkin Cinnamon Donuts: add 2 tbsp pumpkin puree.
Christmas Spice Donuts: add ginger + nutmeg.
Keto Churro Donuts: coat in extra cinnamon “sugar.”
Keto Apple Pie Donuts: add apple extract.

Tips for Perfect Keto Cinnamon Donuts

Use fine almond flour — coarse meal gives grainy donuts.
Do not overbake, or they’ll become dry.
Brush with butter while warm so the coating sticks well.
Let them cool before glazing if using icing.
For big bakery-style donuts, fill the pan 3/4 full.

Storage

Fridge: 3–4 days in airtight container.
Freezer: Freeze uncoated donuts up to 2 months.
Reheat: 10 seconds in microwave or 2 minutes in air fryer at 300°F.

FAQs About Keto Cinnamon Donuts

Are keto donuts really low carb?

Yes! These keto cinnamon donuts contain about 2–3g net carbs each.

Can I fry them instead of baking?

Yes, but the texture will be different. Fry in refined coconut oil for best results.

Can I make these dairy-free?

Use coconut oil instead of butter, and coconut milk instead of almond milk.

Do they taste like real donuts?

Yes — the cinnamon sugar coating gives that classic donut-shop flavor with a soft, cake-style inside.