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As I’ve mentioned before, I’m not one to bake much. Mostly because I have a massive sweet tooth and little-to-no self-control when I have a batch of baked goods sitting in my house. But now that we’re already a few days into November, it’s nearly impossible to hide my cravings for some holiday-inspired treats. keto donuts

I just finished another round of the ProLon fast and I want to keep my grain and sugar intake at a minimum to keep up the fast’s benefits. After seeing what I could make with a low-carb flour, keto donuts came to mind. And after giving this recipe a shot, I knew I had to share. It’s perfectly spiced and has the consistency of an Entenmann’s donut.

What makes these donuts keto? Monk fruit sweetener and super-fine almond flour.

Monk fruit sweetener is a zero-calorie, low carb alternative to sugar and is perfect for a keto donut recipe. But don’t be fooled – it’s much sweeter than normal sugar, so use sparingly for the powdered topping.

Although there are many gluten-free flour options out there, almond flour is one of the lowest in carbs and has a fantastic taste. Almond flour also makes for deliciously fluffy keto mug cakes and other baked goods.

Want to give this recipe a shot? Try out this cinnamon sugar keto donut recipe below and let me know your thoughts!

INGREDIENTS

Donut pan
Non-stick cooking spray

For donuts:

1 cup super-find almond flour
1/4 cup powdered monk Fruit Sweetener
2 tsp gluten-free baking powder
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
1/4 cup butter, melted
1/4 cup unsweetened almond milk
2 large eggs
1/2 tsp vanilla extract

For coating:

3 tbsp butter, melted
1 tsp cinnamon
1/2 cup powdered monk fruit sweetener

DIRECTIONS

Preheat the oven to 350 degrees F. Grease your donut pan well.
In a large bowl, stir together the almond flour, monk fruit sweetener, baking powder, cinnamon, cardamom, nutmeg, and sea salt.
In a separate bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Once blended thoroughly, add the wet mixture into the dry mixture and mix well.
Carefully spoon the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 22-28 minutes (it will take longer for a silicone pan), until dark golden brown. Let them cool completely before removing from the pan.
In a shallow bowl, stir together the powdered monk fruit sweetener and cinnamon for the coating. Once the donuts are completely cooled, transfer them to a cutting board. Brush both sides of one donut with butter, then press each side in the cinnamon mixture to coat.