|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||5%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Just because you follow a keto diet doesn't mean you have to give up breakfast favorites like doughnuts! With just a few smart swaps, it is possible to make a keto-friendly version of classic cinnamon-sugar doughnuts.
Instead of wheat flour, this recipe calls for blanched almond flour. And instead of traditional granulated sugar, this recipe uses a keto-friendly sugar substitute such as xylitol. Xylitol is a sugar alcohol that is as sweet as regular sugar. It is extracted from the bark of birch trees and can be scooped and measured just as you would traditional granulated sugar when baking. Because the carbs in xylitol don’t raise blood sugar or insulin levels the same way as sugar, they don’t count towards the total amount of net carbs in a recipe.
With the increasing popularity of the keto diet, there are several options when it comes to sugar substitutes. Stevia, sucralose, erythritol, monk fruit sweetener, and yacon syrup are all low-carb sweeteners that can be used in keto recipes. For recipes such as this, it is recommended to use a product that can be measured cup for cup to traditional granulated sugar.
These doughnuts are a delicious indulgence when enjoyed while still warm and fresh from the oven. Serve with a cup of coffee or espresso for a low-carb breakfast that won't make you feel like you are on a special diet.
For the Doughnuts:
1 cup blanched almond flour
1/4 cup keto sweetener, such as xylitol
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1/4 cup unsweetened almond milk
2 large eggs
1/2 teaspoon pure vanilla extract
For the Coating:
1/2 cup keto sweetener, such as xylitol
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
Gather the ingredients. Preheat the oven to 350 F. Grease the doughnut pans and set aside.
In a large bowl, stir together the blanched almond flour, sugar substitute, baking powder, ground cinnamon, and salt.
In a small bowl, whisk together the melted butter, unsweetened almond milk, eggs, and vanilla extract.
Add the egg mixture to the almond flour mixture and stir to combine.
Spoon the batter into the prepared doughnut pans, filling them 3/4 of the way to the top. Bake for 25 to 28 minutes, or until a dark golden-brown color.
Remove the doughnuts from the pan and cool on a wire rack.
In a small bowl, combine the 1/2 cup of keto-friendly sugar substitute with the cinnamon. Working one at a time, brush both sides of the doughnut with the 3 tablespoons of melted butter, then press the doughnut in the sweetener and cinnamon mixture to coat. Repeat with the remaining doughnuts.