Baked Cinnamon "Sugar" Donuts
Tender, cakey baked donuts with a hint of nutmeg, brushed with butter and rolled in cinnamon sweetener while still warm — like old-fashioned cider-mill donuts, with about 2 g net carbs each.
Nutrition per serving
1 donut- Net carbs
- 2g
- Calories
- 147kcal
- Protein
- 4.4g
- Fat
- 13g
- Total carbs
- 13 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vanilla glazed: A thin vanilla butter glaze instead of the cinnamon coating, for a classic glazed cake donut.
- Blitz the ¼ cup of coating sweetener in a blender until powdery, then whisk it with the extra powdered erythritol, the 2 tablespoons of melted butter and the cream into a smooth, pourable glaze.
- Dip the top of each cooled donut in the glaze, let the excess drip off and leave them on a rack for 15 minutes to set.
Chocolate cake donuts: Cocoa in the batter makes dark chocolate cake donuts; the cinnamon coating gives them a Mexican-chocolate twist.
- Whisk the cocoa and extra sweetener into the dry ingredients and add the extra almond milk with the wet ones.
- Bake 13–15 minutes. You cannot judge chocolate donuts by color, so check that the tops spring back when pressed.
Nut-free (coconut flour): Coconut flour, two extra eggs and cream instead of almond milk make a nut-free donut with a soft, springy crumb.
- Use ½ cup of coconut flour in total, and whisk all four eggs with the butter, cream and vanilla. Let the batter stand 5 minutes to thicken before piping.
- Bake 13–16 minutes, until golden and springy.
- Donuts
- Cinnamon "sugar" coating
- Donuts
- Cinnamon "sugar" coating
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2 tsp ground cinnamonleave out - Also add
- Donuts
- Cinnamon "sugar" coating
- Also add
- Donuts
- Cinnamon "sugar" coating
- Also add
Estimated cost $7.80 for 12 servings ($0.65 each) · how we estimate
Instructions
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Heat the oven to 350°F (175°C). Grease a 6-cavity donut pan thoroughly with butter or oil, even if it is nonstick.
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In a large bowl, whisk the almond flour, coconut flour, erythritol, baking powder, nutmeg and salt, breaking up any lumps.
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In another bowl, whisk the eggs, 3 tablespoons melted butter, almond milk and vanilla. Stir into the dry ingredients until smooth, then let the batter stand 2 minutes; it will be thick.
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Spoon half the batter into a zip-top bag, snip off a corner and pipe it into the cavities until each is about three-quarters full (about 40 g each). Smooth the tops with a damp finger.
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Bake 14–16 minutes, until golden, the tops spring back when pressed and a toothpick comes out clean. Cool in the pan for 5 minutes, then gently turn out onto a rack. Wipe and re-grease the pan and bake the rest of the batter the same way.
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Mix the coating sweetener and cinnamon in a shallow bowl. While the donuts are still warm, brush each one all over with melted butter and roll it in the cinnamon mixture until well coated.
Tips for success
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Almond flour donuts are tender while warm and tear if they stick, so grease every cavity well and let them rest 5 minutes before turning them out. - Coat the donuts while they are warm so the butter soaks in and the cinnamon sweetener clings. Granulated erythritol gives the classic sparkly crunch.
- Nutmeg is the secret to the old-fashioned cake-donut flavor; freshly grated is best. Serve with a mug of pumpkin spice latte or keto hot chocolate.
Nice to have, not needed
- A donut pan gives the classic ring — without one, bake the batter in a greased muffin tin for 16–20 minutes to make donut muffins.
- A zip-top bag with the corner snipped off fills the pan neatly; a spoon works if you smooth the tops.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Warm 10 seconds in the microwave; re-roll in cinnamon sweetener if the coating has dissolved.
Prep tip: Freeze the donuts uncoated, then thaw, warm and coat them just before eating so the coating stays sparkly.
Keep at room temperature for 1 day or refrigerate up to 4 days; freeze uncoated donuts up to 2 months.
Variations
3 variations, each with its own ingredients and macrosVanilla glazed
FlavorA thin vanilla butter glaze instead of the cinnamon coating, for a classic glazed cake donut.
- + 2 tbsp extra powdered erythritol
- + 2 tbsp heavy cream
- no ground cinnamon
2 g net · 155 kcal · 4.4 g protein · 14 g fat · ≈$0.68 per serving (same net carbs as the original)
Chocolate cake donuts
FlavorCocoa in the batter makes dark chocolate cake donuts; the cinnamon coating gives them a Mexican-chocolate twist.
- + ⅓ cup unsweetened cocoa powder
- + 2 tbsp extra granulated erythritol
- + 2 tbsp extra unsweetened almond milk
2.5 g net · 153 kcal · 4.8 g protein · 14 g fat · ≈$0.73 per serving (+0.5 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour, two extra eggs and cream instead of almond milk make a nut-free donut with a soft, springy crumb.
- blanched almond flour → extra coconut flour
- unsweetened almond milk → heavy cream
- + 2 large extra eggs
1.7 g net · 113 kcal · 3.2 g protein · 9.4 g fat · ≈$0.49 per serving (−0.3 g net carbs vs the original)
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