Keto Cinnamon Sugar Donuts
Soft, cakey almond-flour donuts rolled in buttery cinnamon sugar that taste like the real thing without the sugar crash. Each donut has just 2.4g net carbs and 220 calories, ready in 35 minutes total. The perfect keto-friendly treat for coffee or dessert.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These keto cinnamon sugar donuts deliver all the cozy, bakery-style comfort of an old-fashioned cake donut with none of the sugar or wheat flour. Baked instead of fried and rolled in a buttery sugar-free cinnamon coating, they prove a keto dessert can taste genuinely indulgent.
Ingredients
- 1 1/2 cups blanched almond flour
- 1/3 cup granulated erythritol or monk fruit sweetener
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 3 tbsp unsalted butter, melted (for coating)
- 1/4 cup granulated erythritol mixed with 1 1/2 tsp ground cinnamon (for coating)
Instructions
- 1
Preheat the oven to 350°F (175°C) and grease a 6-cavity silicone or nonstick metal donut pan with butter.
- 2
In a large bowl, whisk together the almond flour, 1/3 cup erythritol, baking powder, 1/2 tsp cinnamon, and salt until evenly combined.
- 3
In a separate bowl, whisk the eggs, 1/4 cup melted butter, almond milk, and vanilla until smooth, then pour into the dry ingredients and stir into a thick batter.
- 4
Spoon the batter into the donut cavities, filling each about three-quarters full, and smooth the tops with the back of the spoon.
- 5
Bake for 18-20 minutes, until the tops are golden and spring back when lightly pressed. Let cool in the pan for 10 minutes, then turn out onto a rack.
- 6
Brush each warm donut all over with the 3 tbsp melted butter, then roll in the cinnamon-erythritol coating until fully covered. Serve warm.
Tips & notes
- Erythritol can crystallize and harden as it cools, so coat the donuts while still warm and serve the same day for the softest texture.
- No donut pan? Use a muffin tin for cinnamon-sugar muffin tops, or a mini-donut pan to make 12 smaller donuts (adjust bake time to about 12 minutes).
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze undusted donuts for up to 1 month and refresh in a warm oven before coating.
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Frequently asked questions
- How many carbs are in keto cinnamon sugar donuts?
- Each donut has 2.4g net carbs, 220 calories, 6g protein, and 19g fat. This recipe makes 6 donuts, so a full batch totals about 14.4g net carbs.
- Why do my keto donuts fall apart?
- Almond-flour donuts are delicate while hot because they lack gluten. Let them cool in the pan for a full 10 minutes before unmolding so they firm up, and handle them gently when coating.
- Can I make these dairy-free?
- Yes. Swap the butter for melted coconut oil or a vegan butter in both the batter and the coating. The texture stays tender, with a slightly different flavor, and the carb count is unchanged.
