Keto Cinnamon Sugar Donut Holes – Soft, Sweet, and Low-Carb
Warm, sweet, and coated in a cinnamon “sugar” finish, these keto donut holes taste like a treat from the bakery without the carb crash. They’re soft inside, lightly crisp on the outside, and tossed in a keto-friendly sweetener blend that delivers that classic donut shop vibe. You can bake them or use an air fryer for a quick batch, and they come together with simple pantry staples.
Whether you’re hosting brunch or craving something cozy with your coffee, these are a fast, satisfying option. Even non-keto friends will ask for the recipe.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C) or preheat your air fryer to 320°F (160°C). Line a baking sheet with parchment or use a mini muffin pan. Lightly grease with avocado oil spray or butter.
- Mix dry ingredients: In a bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Break up any lumps for a smooth batter.
- Combine wet ingredients: In a separate bowl, whisk 2 large eggs, 1/3 cup sour cream, 1/3 cup granular keto sweetener, 3 tablespoons melted butter (slightly cooled), and 1 teaspoon vanilla extract.
- Make the batter: Add the dry ingredients to the wet mixture and stir until just combined. The batter should be thick but scoopable. If it’s too thick, add a tablespoon of sour cream; if too loose, add a teaspoon of coconut flour.
- Shape the donut holes: Use a small cookie scoop or spoon to portion 1–1.5 tablespoon mounds. If baking free-form, roll gently with damp hands into balls. If using a mini muffin pan, just scoop directly into the wells.
- Bake or air fry: Oven: Bake 12–15 minutes until lightly golden and a toothpick comes out clean.
- Air fryer: Cook 8–10 minutes, shaking or turning once if needed, until set and lightly browned.
- Cool slightly: Let them rest for 5–7 minutes. They’ll firm up and become easier to handle without breaking.
- Make the cinnamon “sugar”: In a shallow bowl, mix 1/3 cup granular keto sweetener (or powdered for a smoother coating) with 1–1.5 teaspoons cinnamon. Adjust sweetness to taste.
- Coat the donut holes: Brush each donut hole lightly with melted butter, then roll in the cinnamon sweetener blend until fully coated. For extra coverage, repeat the roll once more.
- Serve warm: Enjoy right away for the best texture. They’re great with coffee or tea.
What Makes This Special
This version nails the texture you want in a donut hole—tender, bouncy, and not dry. Almond flour and a little coconut flour keep things low-carb while giving structure.
A touch of sour cream (or Greek yogurt) adds moisture without making the batter heavy. The cinnamon “sugar” coating uses a granular erythritol-based sweetener for a familiar crunch and sparkle. And best of all, the method is straightforward, so you get great results without deep-frying.
Shopping List
- Almond flour (fine blanched)
- Coconut flour
- Baking powder (aluminum-free)
- Ground cinnamon
- Granular keto sweetener (erythritol, allulose, or monk fruit blend)
- Powdered keto sweetener (optional, for a smoother coating)
- Eggs
- Sour cream or full-fat Greek yogurt
- Unsalted butter (melted), plus more for coating
- Vanilla extract
- Salt
- Avocado oil spray or butter for greasing the pan
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 350°F (175°C) or preheat your air fryer to 320°F (160°C).
Line a baking sheet with parchment or use a mini muffin pan. Lightly grease with avocado oil spray or butter.
- Mix dry ingredients: In a bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Break up any lumps for a smooth batter.
- Combine wet ingredients: In a separate bowl, whisk 2 large eggs, 1/3 cup sour cream, 1/3 cup granular keto sweetener, 3 tablespoons melted butter (slightly cooled), and 1 teaspoon vanilla extract.
- Make the batter: Add the dry ingredients to the wet mixture and stir until just combined.
The batter should be thick but scoopable. If it’s too thick, add a tablespoon of sour cream; if too loose, add a teaspoon of coconut flour.
- Shape the donut holes: Use a small cookie scoop or spoon to portion 1–1.5 tablespoon mounds. If baking free-form, roll gently with damp hands into balls.
If using a mini muffin pan, just scoop directly into the wells.
- Bake or air fry:
- Oven: Bake 12–15 minutes until lightly golden and a toothpick comes out clean.
- Air fryer: Cook 8–10 minutes, shaking or turning once if needed, until set and lightly browned.
- Cool slightly: Let them rest for 5–7 minutes. They’ll firm up and become easier to handle without breaking.
- Make the cinnamon “sugar”: In a shallow bowl, mix 1/3 cup granular keto sweetener (or powdered for a smoother coating) with 1–1.5 teaspoons cinnamon. Adjust sweetness to taste.
- Coat the donut holes: Brush each donut hole lightly with melted butter, then roll in the cinnamon sweetener blend until fully coated.
For extra coverage, repeat the roll once more.
- Serve warm: Enjoy right away for the best texture. They’re great with coffee or tea.
How to Store
- Room temperature: Keep in an airtight container for up to 24 hours. The coating may absorb slightly but will still taste great.
- Refrigerator: Store up to 5 days.
Rewarm for 5–7 minutes at 300°F (150°C) or 10–15 seconds in the microwave.
- Freezer: Freeze on a tray, then move to a zip-top bag for up to 2 months. Thaw in the fridge and re-crisp in the oven or air fryer.
Benefits of This Recipe
- Low in carbs: Almond and coconut flours keep net carbs down while offering satisfying texture.
- No deep frying: Baking or air frying means less mess and fewer calories from oil.
- Quick and simple: Basic pantry staples, no fancy techniques.
- Customizable sweetness: Choose your sweetener and level of sweetness to fit your taste and macros.
- Kid-friendly: Familiar flavor and finger-food format make them a hit with all ages.
Common Mistakes to Avoid
- Using coarse almond meal: For tender crumbs, use fine blanched almond flour. Coarse meal can make them gritty.
- Overmixing the batter: Stir until just combined.
Overmixing can make the donut holes dense.
- Skipping the rest before coating: If you coat them piping hot, the sweetener can melt and slide off. Let them cool slightly.
- Not adjusting for sweetener type: Erythritol can be less sweet than sugar; allulose is milder but browns more. Taste the coating and tweak as needed.
- Overbaking: Almond flour dries out fast.
Pull them when they’re just set and lightly golden.
Alternatives
- Dairy-free: Swap butter for melted coconut oil and use a dairy-free yogurt or coconut cream in place of sour cream.
- Nut-free: Replace almond flour with sunflower seed flour by weight and add a splash of lemon juice to counter any green tint from sunflower chlorophyll.
- Glazed version: Skip the cinnamon coating and dip cooled donut holes in a glaze made from powdered keto sweetener, vanilla, and a little almond milk.
- Pumpkin spice: Add 1–2 teaspoons pumpkin pie spice to the batter and reduce cinnamon in the coating.
- Chocolate chip: Fold in a handful of sugar-free mini chocolate chips for a dessert-style batch.
FAQ
Can I use only almond flour and skip the coconut flour?
Yes, but the texture will be softer and a bit more moist. If skipping coconut flour, add 2–3 extra tablespoons of almond flour and watch the bake time. The batter should be thick enough to hold its shape.
Which keto sweetener works best for the coating?
Granular erythritol or a monk fruit–erythritol blend gives that classic crunchy “sugar” feel.
If you prefer a smoother finish that clings well, use powdered sweetener. Allulose tastes great but can melt and feel sticky in the coating.
Can I deep-fry these?
You can, but the batter is best suited for baking or air frying. If you want to fry, chill the shaped dough balls for 30 minutes and fry in 350°F (175°C) oil until golden, then drain well before coating.
How do I prevent a cooling effect from erythritol?
Use a blend that includes allulose or add a bit of powdered sweetener to the coating.
Serving the donut holes slightly warm also reduces that cooling sensation on the tongue.
Why did my donut holes turn out dry?
They were likely overbaked or the batter was too dry. Next time, pull them as soon as they’re set, or add an extra tablespoon of sour cream to the batter. Also ensure you’re using fine almond flour.
Can I make the batter ahead?
Yes.
Cover and refrigerate up to 24 hours. Let it sit at room temperature for 10–15 minutes before scooping so it’s easier to portion and bakes evenly.
How many carbs are in each donut hole?
Exact macros vary based on ingredients and size, but a typical batch of 18–20 pieces lands around 1–2 net carbs per donut hole. Calculate with your specific brands for accuracy.
Final Thoughts
These Keto Cinnamon Sugar Donut Holes deliver everything you want from a nostalgic treat without the sugar spike.
They’re simple to make, full of warm spice, and easy to customize. Keep a batch on hand for quick breakfasts, coffee breaks, or after-dinner cravings. With a few pantry staples and a short bake time, you’ll have a sweet, low-carb favorite ready whenever you want it.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
