This low carb donuts recipe with almond flour is easy to make. These keto donuts taste just like regular sugar coated ones, with options for paleo donuts, too!

DURATION:

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Calories: 257 kcal

INGREDIENTS

• 1 cup Blanched almond flour
• 1/4 cup Besti Monk Fruit Erythritol Blend
• 2 tsp Gluten-free baking powder
• 1 tsp Cinnamon
• 1/8 tsp Sea salt
• 1/4 cup Butter (unsalted; measured solid, then melted)
• 1/4 cup Unsweetened almond milk
• 2 large Egg
• 1/2 tsp Vanilla extract

CINNAMON COATING

• 1/2 cup Besti Monk Fruit Erythritol Blend
• 1 tsp Cinnamon
• 3 tbsp Butter (unsalted; measured solid, then melted)

INSTRUCTIONS

• Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well.
• In a large bowl, stir together the almond flour, sweetener, baking powder, cinnamon, and sea salt.
• In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
• Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 22-28 minutes (or longer for a silicone pan!), until dark golden brown. Cool until donuts are easy to remove from the pan.
• Meanwhile, in a small bowl, stir together the sweetener and cinnamon for the coating.
• When the donuts have cooled enough to easily remove from the molds, transfer them to a cutting board. Brush both sides of one donut with butter, then press/roll in the sweetener/cinnamon mixture to coat. Repeat with the remaining donuts.

NUTRITION

Calories: 257 | Fat: 25g | Protein: 6g | Total Carbs: 5g| Net Carbs: 3g | Fiber: 2g | Sugar: 1g