Is there anything more comforting than the aroma of freshly baked cinnamon sugar donuts? These keto cinnamon donuts offer a delicious and guilt-free way to enjoy this classic treat while staying within your ketogenic diet macros, with only 5.6g net carbs per serving.
What Makes These Donuts Keto-Friendly?
The secret lies in the ingredients. While traditional donuts are loaded with sugar and carbs, these keto donuts utilize low-carb alternatives to deliver the same great taste without the blood sugar spike. The moist and tender crumb is achieved through the addition of sour cream, creating a delightful texture that rivals traditional cake donuts.
Ingredients You'll Need
Here's a breakdown of the ingredients you'll need to create these delectable cinnamon sugar keto donuts:
For the Donuts:
- Almond flour
- Coconut flour
- Sugar substitute (Lakanto Monk Fruit or Swerve recommended)
- Baking powder
- Cinnamon powder
- Nutmeg
- Salt
- Sour cream
- Melted unsalted butter
- Whole eggs
- Vanilla extract
For the Cinnamon Sugar Topping:
- Melted butter
- Sugar substitute
- Cinnamon
- Salt
Step-by-Step Instructions
This recipe comes together quickly and easily. Here's how to make your own low-carb cinnamon sugar donuts:
- Preparation: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 6-cavity donut pans well. Silicone molds are recommended, but a non-stick donut baking pan will also work. To ensure even baking, place silicone molds on a cookie sheet.
- Combine Dry Ingredients: In a large mixing bowl, combine the almond flour, coconut flour, sugar substitute, baking powder, cinnamon powder, nutmeg, and salt. Ensure all ingredients are well combined.
- Combine Wet Ingredients: In a separate bowl, add the sour cream, melted butter, whole eggs, and vanilla extract. Combine well using an electric mixer until fully incorporated.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Fill Donut Pans: Transfer the batter to a large zip-lock bag, cut the tip off, and pipe the batter into the prepared donut pans. Fill the donut pans just to the rim, as these donuts do not rise much. Lightly tap the batter into the donut pans using your fingers.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the keto donuts to fully cool at room temperature before removing them from the mold. Once removed, place them on a baking rack.
- Prepare Cinnamon Sugar Topping: Melt the butter and add it to a small bowl large enough to dunk the donuts in. Set aside. In another bowl, mix the sugar substitute, cinnamon, and salt. Set aside.
- Coat Donuts: Dunk each donut individually into the melted, cooled butter, then quickly into the cinnamon-sugar mixture. Apply the topping to one side of the donut.
- Set: Once the donuts have their cinnamon sugar coating, place them back on the baking rack to set for about five minutes.
Choosing the Right Sugar Substitute
Selecting the right sugar substitute is crucial for achieving the desired sweetness and texture in your keto donuts. Lakanto Monk Fruit and Swerve are two excellent options.
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- Lakanto Monk Fruit: This all-natural sweetener has a texture that closely resembles sugar and has minimal aftertaste. Its sweetness comes from antioxidants called mogrosides, making it a healthy choice.
- Swerve: Another erythritol blend, Swerve, browns and caramelizes like sugar, adding depth of flavor to your donuts.
Tips for the Best Keto Donuts
- Use a Silicone Donut Mold: This makes removing the donuts much easier. Allow the donuts to cool in the pan for at least 10 minutes before removing.
- Fill Donut Pan 3/4 Full: This prevents overflow during baking.
- Combine Almond and Coconut Flour: This combination achieves a fluffy and moist sponge.
- Do NOT Overmix: Stir in the dry ingredients until just combined.
- Choose a Good Donut Pan: A durable, non-stick donut pan like the USA Donut Pan will ensure your donuts come out perfectly every time.
- Be Patient with Brown Butter Glaze: Let the brown butter cool properly before adding it to the glaze to prevent clumping.
Variations and Substitutions
- Flour Alternatives: While this recipe uses almond flour, you can experiment with other low-carb flours. Remember that coconut flour absorbs more liquid than almond flour, so adjustments to the recipe may be necessary.
- Sweetener Options: Erythritol-based sweeteners work best in both the donuts and the glaze. Allulose may cause the donuts to brown more quickly.
- Glaze Variations: For a chocolate glaze, melt chopped chocolate and coconut oil in the microwave, then stir in sweetener until combined. Dip the cooled donuts into the chocolate glaze and refrigerate until set.
- Muffin Alternative: If you don't have a donut pan, divide the batter into a mini muffin tin for some Keto donut holes which would be just as delicious.
Storage Instructions
Store your donuts in a plastic container in the refrigerator for up to 5 days or freeze them in a freezer container for up to 3 weeks. Allow your donuts to come to room temperature for the best flavor.
Are Keto Donuts Healthy?
These gluten free donuts are made with much healthier ingredients than your typical store-bought donuts. Instead of granulated sugar, they are made with monkfruit sweetener, almond flour and coconut flour and will not cause a spike in your glucose level.
Nutritional Information
Each mini keto donut contains approximately:
- Calories: 86
- Fat: 8g
- Net Carbs: 3.6g
- Protein: 2g
Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
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