Quick Lunches/Snacks

Keto Cinnamon Donuts

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

It would have been when I was a kid that the memory of cinnamon sugar covered donuts started!

Twice a month we would go in town to this little donut shop! It had cinnamon twists, cinnamon donut holes, and cinnamon cake donuts. ANYTHING with cinnamon was my fave! I may have caved in for half of a maple long john every now and then, but overall, cinnamon was my jam!

I figured that donuts were gone for good until I tried out something with my baking mix!

By the way, watch this video to learn about making the baking mix and where to get the ingredients! Here is the post where I give you the recipe and tips on using it!

Here is a picture of my container top I mix the baking mix in. It has 9.5 carbs per cup. The listed oat fiber is the husk of the oat. It has no nutritional value but adds fiber and binding properties.

I use a 6 well Nordicware donut pan. It happens to be non stick, but you HAVE to grease EACH well with oil so your donuts slide out!! Trust me on this!! You can find these pans on Amazon.

Ok, now are you ready!! Let’s make donuts!

Keto Cinnamon Donuts

3 large eggs

1/3 cup full fat sour cream

2 tsp vanilla extract

1/4 cup unsweetened almond milk

6 Tbsp coconut oil, melted

1 cup baking mix

1 tsp baking powder

1/8 tsp salt

1/2 cup monkfruit granulated sweetener

Dip mixture:

1 Tbsp cinnamon

3 Tbsp monkfruit sweetener

And optional:

2 Tbsp melted butter (for topping to stick)

Preheat oven to 350.

Grease donut pan VERY WELL!

Whisk eggs, sour cream, vanilla, almond milk in lg bowl.

Add in dry ingredients.

Lastly, whisk in melted coconut oil.

Let it sit 1 minute to thicken up.

Then scoop into pan and bake 15 to 20 min.

Put dip mixture in a small bowl. Whisk and set aside.

Remove donuts from pan after 2 minutes, brush with melted butter, then dip in cinnamon/monkfruit mixture.

Store leftovers in fridge if you have any left!

Makes approx. 10 donuts with my Nordicware pan @ 1.5 carbs per donut

15 carbs for whole recipe.

Divide into the servings you get so you can be correct on your macros.


    1. Hi Cari!
      The 1st picture in the post shows you my baking mix recipe. It is a combination of low carb ingredients. The paragraph before it gives you a link to my video explaining the mix and where to get the ingredients to make it at home😊 It is worth the investment as I use it in a few of my recipes on the blog, like my coffeecake, and others. Thank you! Good luck on your donuts! I would love to hear how yours turn out!

    2. It is a blend of ingredients to make a mix. Please see the paragraph where I link you to my video where I make it. Just a bit further down in the 1st picture I give you the recipe to make the baking mix yourself😄
      This mix is very handy and can be used to make my coffee cake recipe and a few others. It holds up well and does not dry out like almond flour would alone. Thank you for your comment! I hope you Get to try them!

  1. I am allergic to flax of any kind. Can you suggest a sub and also do you use this mix in all your recipes that would otherwise be the THM BLEND?

    1. I have not substituted the flax for anything else before. The only idea I have is to use psyllium husk, but I do not know if it would work the same. There are about 4 recipes so far using the baking mix. Others use a combination, or single use of almond flour and coconut flour.
      Thank you for your comment! I hope you try some of my other recipes such as this one using coconut flour http://lowcarbwiththecarrs.com/?p=585

      1. Ok, I looked at it again. Collagen and gelatin are different. Collagen dissolves and will not stiffen. It adds thickness, but will not thicken/harden. Gelatin will. Gelatin has to be mixed with hot water to properly dissolved.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: