Description
Warm, cinnamon-scented donuts that are low in carbs, soft, and tender, with a crisp cinnamon-erythritol coating.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup granulated erythritol
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup melted butter
- Additional erythritol and cinnamon for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6-cavity donut pan with butter or nonstick spray.
- Whisk together almond flour, erythritol, cinnamon, baking powder, and salt in a mixing bowl.
- Beat eggs with almond milk, vanilla extract, and melted butter in another bowl.
- Pour the dry ingredients into the wet ingredients and stir until smooth.
- Spoon or pipe the batter into the donut pan, filling each cavity 2/3 full.
- Bake in the preheated oven for 15–20 minutes or until golden brown.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- Toss each donut in a mixture of erythritol and cinnamon while warm.
Notes
Serve warm with black coffee or a sugar-free glaze. Store at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 1g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg