Keto Cinnamon Sugar Donuts

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    30 min

Keto Cinnamon Sugar Donuts

These cinnamon sugar donuts are the perfect recipe for impending fall weather! Moist and spicy these donuts are sure to please.

  • Net Carbs

    1.9 g

  • Fiber

    2.1 g

  • Total Carbs

    16.6 g

  • Protein

    5.2 g

  • Fats

    12.7 g

150 cals

Keto Cinnamon Sugar Donuts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    1-¼ cup

  • Brown Sugar Replacement by Swerve

    Brown Sugar Replacement by Swerve

    ⅓ cup

  • Baking Powder

    Baking Powder

    1 teaspoon

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1-½ tablespoon

  • Original Coconut Milk Unsweetened by Silk

    Original Coconut Milk Unsweetened by Silk

    2 tablespoon

  • Raw Egg

    Raw Egg

    2 large

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Cinnamon

    Cinnamon

    ½ teaspoon

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ¼ cup

  • Cinnamon

    Cinnamon

    ½ teaspoon

Recipe Steps

steps 7

30 min

  • Step 1

    Preheat an oven to 350 F. Prepare donut pans with nonstick cooking spray.
    Step 1
  • Step 2

    In a food processor, combine almond flour, 1/3 cup brown sweetener, ½ t cinnamon and baking powder together.
    Step 2
  • Step 3

    Add in the eggs, olive oil, coconut milk, vanilla extract and sea salt. Pulse into a smooth batter.
    Step 3
  • Step 4

    Spoon batter the donut molds so they are ¾ of the way full, keeping in mind they will rise and you want to avoid the center from being filled as it rises in the oven. Wipe any drips in the center or edges of the pan with a paper towel.
    Step 4
  • Step 5

    Bake for 15 minutes until golden brown. Allow to cool completely in the pan before attempting to remove the donuts.
    Step 5
  • Step 6

    Once cool, mix the powdered sweetener together with ¼ teaspoon of cinnamon.
    Step 6
  • Step 7

    Dip the tops of the donuts into it to coat them. Keep stored at room temperature for up to 4 days!
    Step 7

Comments 6

  • BlithesomeKetone106273

    BlithesomeKetone106273 3 years ago

    Oh my delicious 😋 could have easily eaten the lot .. used almond milk instead of coconut..going to have to try some other donut recipes now 😋

    • Sivle

      Sivle 3 years ago

      Simply delicious!

      • Mz Jewelz

        Mz Jewelz 4 years ago

        Perfect recipe! Used cupcake tins and shaped foil holes in the middle, sprayed with Pam and they turned out great! Didn’t use salt, and powdered top out of the oven.

        • ajloveskats

          ajloveskats 4 years ago

          The amount of sea salt isn’t indicated 🤔

          • Jeliza

            Jeliza 4 years ago

            Found a similar receipeand they used 1/8 tsp.

        • Ashabazz

          Ashabazz 5 years ago

          These are delicious!! Light and fluffy! I used almond milk instead of coconut milk.