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08 Sep 19
Diet & Recipes . Meals & Menus

Keto | Cinnamon & Sugar Donuts

I've been wanting to do some actual baking for a long time (and specifically, homemade donuts) - but getting the motivation to do so is another story. I just kind of pictured my kitchen being left covered in flour and dishes everywhere...  Well, I finally decided to throw caution to the wind and I BAKED!

I couldn't say "I'm not good at baking" because I simply hadn't gotten to do it very much. So I finally decided to give some Keto Donuts a try. And they turned out great!!


I made these last night, I'm quite proud of myself right now. Gleeful of how good they turned out. The batch was enough for 8 small donuts, and I had 1 this morning with my coffee. So, having said that, here is the recipe!

 B A T C H    M A K E S    6 - 8    D O N U T S
D R Y
     1 1/4 c - Almond Flour
     1/3 c - Ideal Sweetener (granulated)
     1 tsp - Baking Powder
W E T
     1 1/2 Tbsp - MCT Coconut Oil
     2 Tbsp - Almond Milk
     1 tsp - Vanilla Extract
     2 Large Eggs

T O P P I N G
     3 Tbsp - Ideal Sweetener (granulated)
     1 tsp - Ground Cinnamon
Feel free to use whatever sweetener or sugar replacement you prefer. I love Ideal, but some people love Swerve, Stevia, or Monk Fruit. To each their own, just remember to use conversions if they don't convert into equal parts.

P R E H E A T    O V E N    T O    350
C O O K    T I M E S    W I L L    V A R Y 
  1. Combine all dry ingredients in medium mixing bowl, whisk together.
  2. Combine all wet ingredients in small mixing bowl, whisk together.
  3. Pour wet ingredients into the dry and whisk until batter is thick & uniform.

  4. Grease the baking tin (muffin/donut) - I used Pam Coconut Oil.
  5. Fill each slot 3/4 of the way full.
  6. Bake for 15 to 20 minutes, or until edges start to turn golden brown.
  7. Remove and allow to cool slightly before transferring to cooling rack.

  8. While donuts cool, mix the topping ingredients together in a shallow dish.
  9. Dust tops of donuts with melted butter or more Coconut Oil Spray.
  10. Dip tops of donuts into the topping mixture.
    11.        (You can repeat this step to make a nice crumbly topping
  11. Store and refrigerate in a ziplock or tupperware, for a few days. 
P E R     D O N U T
CALORIES  170   |  FAT  15   |  CARBS   4   |  FIBER  2   |  PROTEIN  6   

These donuts turned out very similar to a normal Cake Donut, which is a thicker consistency than a normal donut. (Cake donuts are my favorite, so I don't view this as a bad thing). However I am curious how it would taste like if I used Coconut Flour instead of Almond Flour.

I've noticed that when cooking with Almond Flour, it doesn't have a true "super fine" grit, like regular flour is practically a powder. But, again, I'm not well versed in the world of different Almond Flour brands... and maybe I need to experiment more.
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