In need of a sweet, sugary treat? These low-carb cinnamon sugar donuts are the perfect breakfast. Prep ahead and enjoy all week long on busy mornings! Keto, low-carb, Paleo, gluten-free.
Who wouldn’t love these delicious low-carb cinnamon sugar donuts??
Donuts, who doesn’t love them? It seems the world has a love affair with them (rightly so), but they are just filled with ingredients I can’t eat. It’s really hard to find ones that fit my ever-changing dietary restrictions. So naturally, I had to make them myself.
I’m no stranger to developing my own recipes, and while these did take a little time to perfect, I am incredibly happy with how they turned out in the end.
I used to always be the one who reached for the cinnamon sugar donuts. Along with the boston cream and jelly donuts. But those are a little more challenging to tackle (mental note for the future!).
Cinnamon sugar donuts seemed like the perfect place to start my journey into donut making. Not only are they delicious, but they are also easy enough that anyone can make them!
The only tool you really need that isn’t already in your kitchen are some donut molds. I used and really like these silicone donut molds. Not only do they come in different fun shapes, but they also stack up super small for storage in my teeny tiny RV kitchen.
They’re really easy to make!
To make these low-carb cinnamon sugar donuts, you will need to start by preheating your oven. To one bowl, mix the dry ingredients in a bowl (blanched almond flour, granulated sweetener of choice with an approximately 1-to-1 ratio of sweetness to sugar, baking powder, cinnamon and xantham gum).
To a second bowl, mix eggs, melted unsalted butter and vanilla extract together, until well combined. Slowly add the wet ingredients into the dry ingredients, mixing thoroughly to combine.
Allow the mixture to sit for several minutes to thicken. In the mean time, spray the silicone donut molds with nonstick spray. Spoon the mixture into the molds, until they are approximately half full (I used 12 molds).
Bake until firm, approximately 15-20 minutes, depending on your oven and the molds you use.
For the topping, you will need to wait until the donuts cool to the touch. Remove from the molds. Melt butter in a small dish. Dip each donut into the butter face down, then set onto a plate and sprinkle the mixture of cinnamon and sweetener on top of each donut. Alternatively, you can press the donut down into the mixture of cinnamon and sweetener.
Can I use coconut flour instead of almond flour?
Yes, you can! I always recommend using a 1:4 ratio of coconut flour to almond flour. So since this recipe calls for 1-1/2 cups of almond flour, you can substitute that for approximately 1/3 cup plus 1 tablespoon of coconut flour.
Can I make the base recipe, and eat them plain or add chocolate on top?
Yes of course you can! If you are adding chocolate, you may want to omit the cinnamon in the batter, but feel free to customize the flavorings or toppings however you see fit! Remember to recalculate the macros if you are tracking!
If you give these low-carb cinnamon sugar donuts a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You may also enjoy:
Low-Carb Cinnamon Sugar Donuts
Ingredients
Donut Batter
- 1-1/2 cups blanched almond flour (180 g)
- 1/3 cup granulated sweetener of choice (64 g)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon xantham gum
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter or ghee, melted 4 tablespoons
- 3 eggs
For Topping Donuts
- 1/4 cup unsalted butter or ghee, melted 4 tablespoons
- 1 teaspoon ground cinnamon
- 1/3 cup granulated sweetener (64 g)
Instructions
- Preheat oven to 400F. In a bowl, mix dry ingredients (almond flour, sweetener, baking powder, cinnamon and xantham gum). Stir to combine. In a second bowl, mix wet ingredients (vanilla extract, melted butter and eggs). Mix to combine.
- Pour wet ingredients slowly into the dry ingredients, making sure to mix thoroughly. Allow mixture to sit for several minutes to thicken. Stir once more.
- Grease your donut molds (my favorite are linked above in the post), and spoon the mixture into each of 12 molds until roughly half full.
- Place filled molds on a baking sheet and place in the oven for 15-20 minutes, or until cooked through. Cook time will vary depending on your oven and the size and type of donut molds you use. Set aside to cool while you prepare the cinnamon sugar topping. Once cool to the touch, remove from the silicone molds.
- To a bowl with a small footprint, add the melted butter. You want the butter to not be too spread out, so you can easily dunk the donuts in the butter and evenly coat the sides.
- To another bowl, add the cinnamon and granulated sweetener and mix. Dunk each donut first in the melted butter, making sure to coat everywhere, then place on a plate. Sprinkle the cinnamon "sugar" mixture on top of the donut. Alternatively, you can press the donuts down into the cinnamon sugar mixture. Repeat until all donuts are coated.
- Store in an air-tight container in the fridge for 3-4 days.
2 comments
Can I use macadamia nut flour for all baking recipes instead of almond flour? I read that almonds are not good for people with thyroid gland problems.
I have not personally experimented with macadamia nut flour, so I’m not sure of the amount that should be used, compared to almond flour. I think it is similar, but likely not identical. You would have to play around to find the correct amount to get the necessary consistency on different recipes. Hope that helps!