Keto Cinnamon Sugar Donut Holes – Soft, Sweet, and Low-Carb

These little donut holes bring all the cozy bakery vibes without the carbs. They’re soft, lightly spiced, and coated in a classic cinnamon “sugar” finish—made keto-friendly with the right sweetener. You don’t need a donut pan or deep fryer, and the batter comes together in minutes.

Bake them for an easy weekend treat or a quick after-dinner dessert. If you’ve been missing donuts on keto, this recipe hits the spot without the blood sugar spike.

What Makes This Special

Classic cinnamon sugar donuts are usually loaded with flour and real sugar. This version keeps the flavor, but swaps in keto staples that taste great and keep you full.

Almond flour brings a tender crumb, and a touch of coconut flour helps with structure. A buttery cinnamon “sugar” coating seals the deal. The best part?

They bake fast and freeze well, so you can keep a stash on hand.

What You’ll Need

• Almond flour (fine blanched) – 1 1/2 cups
• Coconut flour – 2 tablespoons
• Granulated erythritol/monk fruit blend – 1/2 cup for batter, plus 1/3 cup for coating
• Baking powder – 1 1/2 teaspoons
• Cinnamon – 1 1/2 teaspoons for batter, plus 1 teaspoon for coating
• Salt – 1/4 teaspoon
• Eggs – 3 large, room temperature
• Unsweetened almond milk (or heavy cream) – 1/3 cup
• Vanilla extract – 1 1/2 teaspoons
• Melted butter – 3 tablespoons for batter, plus 3 tablespoons for coating (or coconut oil)
• Avocado or light olive oil spray for the pan

Step-by-Step Instructions

1. Preheat and prep. Heat your oven to 350°F (175°C). Line a baking sheet with parchment or use a mini muffin pan. Lightly grease with oil spray.
2. Mix dry ingredients. In a large bowl, whisk almond flour, coconut flour, baking powder, cinnamon, salt, and the granulated sweetener for the batter.
3. Whisk wet ingredients. In a separate bowl, whisk eggs, almond milk, vanilla, and melted butter until smooth.
4. Combine. Add wet ingredients to dry and stir until a thick, scoopable batter forms.

   It should be soft but not runny. If it looks too thick, add 1–2 teaspoons more almond milk.

5. Portion. Use a small cookie scoop or spoon to form 18–22 small mounds, about 1 to 1 1/4 inches wide. For a rounder shape, lightly roll with damp hands.
6. Bake. Place on the prepared sheet (or in the mini muffin pan) and bake 12–15 minutes, until set and lightly golden.

   They should spring back when touched.

7. Cool slightly. Let them rest for 5–7 minutes. They should be warm but not hot before coating.
8. Make the coating. In a shallow bowl, mix the remaining granulated sweetener with cinnamon. Melt the remaining butter in a separate small bowl.
9. Coat. Brush each donut hole with melted butter, then roll in the cinnamon “sugar” mixture until well coated.
10. Serve. Enjoy warm, or let them sit for 10 minutes to let the coating set.

    The texture gets even better as they cool.

How to Store

• Room temperature: Keep in an airtight container for up to 24 hours.
• Fridge: Store up to 5 days. Rewarm in a low oven (300°F for 5–7 minutes) or microwave for 10–15 seconds.
• Freezer: Freeze for up to 2 months. Thaw at room temperature, then refresh in the oven.

  Coat after reheating if you want a fresh finish.

Why This is Good for You

These donut holes are low in carbs and made with grain-free flours, which can support stable energy and fewer cravings. Almond flour offers healthy fats and a bit of protein, while coconut flour adds fiber. Using a zero-calorie sweetener helps keep total sugar near zero.

You still get that sweet, nostalgic flavor—just without the carb crash.

What Not to Do

• Don’t skip the coconut flour. It helps with structure. If you leave it out, the donut holes can be too soft.
• Don’t overbake. They can dry out quickly. Pull them as soon as they’re set and lightly golden.
• Don’t coat while hot. Very hot donut holes will melt the sweetener and turn the coating wet and patchy.
• Don’t use powdered sweetener in the batter. Granulated works best for texture; save powdered for glazes.
• Don’t pack the flour. Spoon almond flour into the cup and level.

  Packed flour makes dense, dry donuts.

Variations You Can Try

• Maple twist: Add 1/2 teaspoon maple extract to the batter and a pinch of nutmeg to the coating.
• Pumpkin spice: Replace cinnamon in the batter with pumpkin spice and add 2 tablespoons pumpkin puree. Bake an extra 1–2 minutes.
• Chocolate chip: Fold in 1/4 cup sugar-free mini chocolate chips.
• Glazed: Skip the cinnamon coating and dip in a glaze made with powdered sweetener, vanilla, and a splash of almond milk.
• Air fryer method: Air fry at 330°F (165°C) for 8–10 minutes, checking at 7 minutes. Coat as directed.

FAQ

Can I use only almond flour?

Yes, but the texture changes.

If skipping coconut flour, add 2–3 extra tablespoons almond flour and reduce the milk slightly. The donut holes will be a bit more tender and may need an extra minute of baking.

What’s the best sweetener for the coating?

A granulated erythritol/monk fruit blend gives the most “sugar-like” crunch. Allulose tastes great but tends to dissolve and can make the coating sticky.

How many carbs are in each donut hole?

It varies by brand, but typically you’ll get around 1–2g net carbs per donut hole when using almond flour and a zero-calorie sweetener.

Check your labels to be sure.

Can I make them dairy-free?

Yes. Use coconut oil instead of butter and stick with almond milk. The flavor shifts slightly but they’re still delicious.

Why are my donut holes crumbly?

They were likely overbaked or your flour was too dry.

Measure carefully, avoid packing the flour, and pull them from the oven as soon as they’re set.

Do I need a donut hole pan?

No. A lined baking sheet or a mini muffin pan works perfectly. A mini muffin pan helps them keep a consistent shape.

Can I add a filling?

Yes.

Press a small piece of sugar-free chocolate into the center before baking, or inject a tiny amount of keto-friendly jam after baking. Keep portions small to maintain macros.

In Conclusion

Keto Cinnamon Sugar Donut Holes bring that bakery-style comfort with a clean ingredient list and an easy method. The crumb is soft, the spice is warm, and the coating delivers the nostalgic finish everyone loves.

Make a batch for brunch, desserts, or meal prep treats you can freeze and reheat. Simple, reliable, and seriously good—this is the kind of keto recipe you’ll want on repeat.