Keto Cinnamon Sugar Donuts – Soft, Sweet, and Low-Carb

If you’ve been missing bakery-style donuts on a low-carb lifestyle, these Keto Cinnamon Sugar Donuts will make your morning. They’re fluffy, gently sweet, and coated in that classic cinnamon “sugar” sparkle—without the carbs. The batter comes together in minutes, and the donuts bake up light and tender with just the right crumb.

They’re great for busy weekdays, weekend brunch, or a cozy afternoon coffee break. Best of all, you won’t feel weighed down or knocked out of ketosis.

Keto Cinnamon Sugar Donuts - Soft, Sweet, and Low-Carb

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• Dry Ingredients: 1 1/2 cups fine blanched almond flour
• 2 tablespoons coconut flour
• 1/2 cup granular erythritol or monk fruit erythritol blend (plus more for coating)
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon (plus 1 1/2 teaspoons for coating)
• 1/4 teaspoon fine sea salt
• Wet Ingredients: 3 large eggs, room temperature
• 1/3 cup Greek yogurt or sour cream
• 1/4 cup unsalted butter, melted and slightly cooled (or refined coconut oil)
• 2 teaspoons vanilla extract
• 2–3 tablespoons unsweetened almond milk, as needed
• For the Cinnamon “Sugar” Coating: 1/3 cup granular erythritol or monk fruit erythritol blend
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons melted butter (for brushing)

Method

 

1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with butter or nonstick spray. If using a silicone pan, place it on a baking sheet for stability.
2. Mix dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt until no lumps remain.
3. Whisk wet ingredients: In a separate bowl, whisk eggs, yogurt, melted butter, and vanilla until smooth. The mixture should be creamy and uniform.
4. Combine and adjust: Stir the dry ingredients into the wet mixture. Add 2 tablespoons almond milk and fold until just combined. If the batter seems very thick, add another tablespoon of almond milk. It should be scoopable, not runny.
5. Fill the pan: Spoon the batter into the donut cavities, filling each about 3/4 full. For cleaner edges, pipe the batter using a zip-top bag with the corner snipped.
6. Bake: Bake for 14–17 minutes, or until the tops are set and a toothpick comes out clean. The donuts should spring back lightly when touched.
7. Cool completely: Let the donuts rest in the pan for 5 minutes, then transfer to a cooling rack. Cool fully before coating to avoid melting the sweetener too quickly.
8. Make the coating: In a shallow bowl, mix the erythritol and cinnamon. In a separate small bowl, have the melted butter ready.
9. Coat the donuts: Brush each donut lightly with melted butter, then dip and roll in the cinnamon “sugar” mixture until well coated. Tap off excess.
10. Serve: Enjoy right away or let the coating set for 10–15 minutes for a less tacky finish.

Why This Recipe Works

• Almond flour and a touch of coconut flour create a balanced texture—soft but sturdy, not gritty or eggy.
• Greek yogurt (or sour cream) adds moisture and richness, keeping the donuts tender without extra carbs.
• Granular erythritol/monk fruit blend mimics real sugar in both the batter and the coating, so you get the classic donut vibe.
• Baked, not fried for a lighter feel and easier cleanup—no messy oil or deep fryer required.
• Warm spices and vanilla bring real donut shop flavor with a nostalgic cinnamon-sugar finish.

Ingredients

• Dry Ingredients:
  • 1 1/2 cups fine blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup granular erythritol or monk fruit erythritol blend (plus more for coating)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon (plus 1 1/2 teaspoons for coating)
  • 1/4 teaspoon fine sea salt
• Wet Ingredients:
  • 3 large eggs, room temperature
  • 1/3 cup Greek yogurt or sour cream
  • 1/4 cup unsalted butter, melted and slightly cooled (or refined coconut oil)
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons unsweetened almond milk, as needed
• For the Cinnamon “Sugar” Coating:
  • 1/3 cup granular erythritol or monk fruit erythritol blend
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons melted butter (for brushing)

Instructions

1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with butter or nonstick spray.

   If using a silicone pan, place it on a baking sheet for stability.

2. Mix dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt until no lumps remain.
3. Whisk wet ingredients: In a separate bowl, whisk eggs, yogurt, melted butter, and vanilla until smooth. The mixture should be creamy and uniform.
4. Combine and adjust: Stir the dry ingredients into the wet mixture. Add 2 tablespoons almond milk and fold until just combined.

   If the batter seems very thick, add another tablespoon of almond milk. It should be scoopable, not runny.

5. Fill the pan: Spoon the batter into the donut cavities, filling each about 3/4 full. For cleaner edges, pipe the batter using a zip-top bag with the corner snipped.
6. Bake: Bake for 14–17 minutes, or until the tops are set and a toothpick comes out clean.

   The donuts should spring back lightly when touched.

7. Cool completely: Let the donuts rest in the pan for 5 minutes, then transfer to a cooling rack. Cool fully before coating to avoid melting the sweetener too quickly.
8. Make the coating: In a shallow bowl, mix the erythritol and cinnamon. In a separate small bowl, have the melted butter ready.
9. Coat the donuts: Brush each donut lightly with melted butter, then dip and roll in the cinnamon “sugar” mixture until well coated.

   Tap off excess.

10. Serve: Enjoy right away or let the coating set for 10–15 minutes for a less tacky finish.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days. Add a paper towel to absorb moisture.
• Refrigerator: Store up to 5 days. Let them come to room temp before serving for the best texture.
• Freezer: Freeze in a single layer, then transfer to a zip bag for up to 2 months.

  Thaw at room temp and refresh in a 300°F (150°C) oven for 5–7 minutes.

Benefits of This Recipe

• Keto-friendly and low-carb: No wheat flour or sugar, so you can enjoy a donut without the blood sugar spike.
• Quick and easy: One bowl for wet, one for dry, and a short bake time. Great for beginners.
• Better-for-you ingredients: Almond flour brings healthy fats and a bit of protein. No frying oil needed.
• Satisfying texture: Moist and cakey with a classic cinnamon-sugar finish that feels like the real thing.

Common Mistakes to Avoid

• Overbaking: Almond flour can dry out quickly.

  Start checking at 14 minutes to keep them soft.

• Skipping the cooling step: If you coat while hot, the sweetener can melt and turn grainy. Cool fully for a crisp coating.
• Using only coconut flour: It’s too absorbent on its own and will make dry, dense donuts. The blend with almond flour matters.
• Overmixing the batter: Stir until just combined to keep the crumb tender.
• Wrong sweetener type: Use a granular erythritol or erythritol/monk fruit blend for the coating.

  Powdered sweeteners won’t give that classic sparkle.

Variations You Can Try

• Vanilla glaze: Whisk powdered erythritol, a splash of almond milk, and vanilla. Dip cooled donuts and let set.
• Pumpkin spice: Swap the cinnamon in the batter for pumpkin pie spice and add 2 tablespoons pumpkin puree.
• Chocolate chip: Fold in 1/4 cup sugar-free mini chocolate chips for a bakery-style twist.
• Maple cinnamon: Add 1/2 teaspoon maple extract to the batter and use a maple-flavored sweetener in the coating.
• Brown “sugar” style: Use a brown erythritol blend in the coating for a deeper, caramel-like flavor.

FAQ

Can I make these without a donut pan?

You can bake the batter in a mini muffin tin for donut “holes.” Start checking at 10–12 minutes. The texture will be similar, and the coating works the same way.

What’s the best sweetener to use?

A granular erythritol or erythritol/monk fruit blend gives the best crunch in the coating and clean sweetness in the batter.

Allulose works in the batter but can soften the coating, so it’s not ideal for the cinnamon “sugar” finish.

Can I make them dairy-free?

Yes. Use refined coconut oil instead of butter and a thick dairy-free yogurt (like coconut yogurt) in place of Greek yogurt or sour cream. The texture stays soft and moist.

Why did my donuts turn out dense?

Common causes are overmixing, too much coconut flour, or skipping the almond milk.

Measure flours by spooning into the cup and leveling, and mix just until the batter comes together.

How many carbs are in each donut?

Exact numbers vary by brands and portion sizes, but typically each donut lands around 3–5g net carbs. For precise macros, plug your specific ingredients into a nutrition calculator.

Can I air fry these?

Yes, if your donut pan fits. Air fry at 320°F (160°C) for about 10–12 minutes, checking early.

Air fryers run hot, so keep an eye on color and doneness.

How do I get them out of the pan cleanly?

Grease well, let them rest 5 minutes after baking, then loosen edges gently with a small silicone spatula. Silicone pans release the easiest, but metal pans work well when greased properly.

Wrapping Up

These Keto Cinnamon Sugar Donuts taste like a treat but fit neatly into a low-carb routine. They’re quick to bake, easy to store, and endlessly customizable.

Keep a batch on hand for breakfasts, snacks, or a sweet bite after dinner. Once you try them, they’ll become a regular in your keto baking rotation.