Description
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.
Ingredients
Scale
- 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
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar-free sweetener (for coating)
- 1 tablespoon cinnamon (for coating)
- 2 tablespoons melted butter (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and grease a donut pan well.
- In a medium bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, and salt.
- Add eggs, almond milk, melted butter, and vanilla. Mix until smooth — do not overmix.
- Spoon or pipe the batter into the donut pan cavities.
- Bake for 12–15 minutes, until golden and set.
- Brush each warm donut with melted butter.
- Roll in a mixture of sweetener and cinnamon.
- Serve immediately or store in an airtight container for up to 3 days.
Notes
Use fine almond flour for the best texture. Don’t overbake. For added flavor, try variations like pumpkin puree, cream cheese glaze, or apple extract.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Keto
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 0g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: keto, low carb, cinnamon donuts, sugar-free, gluten-free, almond flour