If you’ve been missing donuts since going low carb, these cinnamon sugar donut holes are going to make you very happy.
They’re soft on the inside, coated in a warm cinnamon sugar layer, and honestly taste like the real thing. You’d never guess they’re made with almond flour and a sugar-free sweetener.
This recipe is fully low carb and keto friendly, so you can enjoy a sweet treat without it throwing off your day. That’s kind of the whole point around here.
They come together quickly and bake in under 20 minutes, which makes them a great option when you want something sweet without a lot of effort.
Whether you’re making these for yourself or sharing them with family, they tend to disappear pretty fast. Don’t say I didn’t warn you.
Why You’ll Love This Recipe
Scratches That Donut Craving Without the Carbs – If you’ve been missing donuts since going keto, these little guys are exactly what you need. They have that classic cinnamon sugar coating and a soft, fluffy inside that feels like the real thing.
Only a Few Simple Ingredients – The whole recipe uses basic keto staples like almond flour, erythritol, eggs, butter, and sour cream, so there’s a good chance you already have everything sitting in your kitchen right now.
Almond Flour Keeps Them Soft and Tender – Almond flour is one of the best low carb baking swaps out there, and in this recipe it gives the donut holes a moist, slightly dense texture that holds up really well without tasting dry or crumbly.
Ingredients
For the Donut Holes
- 1 1/2 cups Almond Flour
- 1/3 cup Granular Erythritol
- 1 1/2 tsp Baking Powder
- 2 large Eggs
- 3 tbsp Unsalted Butter, melted
- 3 tbsp Sour Cream
- 1 tsp Vanilla Extract
For the Cinnamon Coating
- 3 tbsp Unsalted Butter, melted
- 1/4 cup Granular Erythritol
- 1 1/2 tsp Ground Cinnamon
How to Make
Step 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the almond flour, granular erythritol, and baking powder. In a separate bowl, whisk together the eggs, melted butter, sour cream, and vanilla extract until smooth.
Step 3
Pour the wet ingredients into the dry ingredients and stir until a thick, uniform dough forms. Let it rest for 5 minutes so the almond flour absorbs the moisture.
Step 4
Using a small cookie scoop or your hands, roll the dough into 18 to 20 balls, each about 1 inch in diameter. Place them on the prepared baking sheet about 1 inch apart. Bake for 14 to 16 minutes, until golden on the bottom and just firm to the touch.
Step 5
While the donut holes bake, mix the granular erythritol and ground cinnamon together in a small bowl. Have the melted butter ready in another small bowl.
Step 6
As soon as the donut holes come out of the oven, brush each one all over with the melted butter, then immediately roll in the cinnamon coating until completely covered. Serve warm.
Helpful Tips
Use Finely Ground Almond Flour
Make sure you’re using finely ground blanched almond flour, not almond meal. Almond meal is coarser and will make the donut holes gritty and dense instead of soft.
Bob’s Red Mill Super-Fine and Anthony’s are two brands that work really well for this recipe. The finer the grind, the better your texture will be.
Don’t Skip the 5 Minute Rest
After you mix the wet and dry ingredients together, let the dough sit for the full 5 minutes before you start rolling the balls. This step is important because almond flour needs a little time to soak up the moisture.
If you skip this and roll them right away, the dough will feel too wet and sticky to work with. After resting, it thickens up and becomes much easier to handle.
Keep All the Balls the Same Size
Try to roll all the donut holes as close to the same size as possible, around 1 inch each. A small cookie scoop makes this really easy and takes the guesswork out of it.
If some are bigger and some are smaller, the small ones will overbake and dry out while you’re waiting for the bigger ones to finish. Even sizing means they all come out perfectly at the same time.
Frequently Asked Questions
Can I use a different sweetener instead of erythritol?
Yes, you can swap erythritol for another granular keto sweetener like monk fruit sweetener or a monk fruit and erythritol blend. These work well in both the dough and the cinnamon coating.
Just avoid using a powdered sweetener since the granular texture in the coating is what gives these donut holes that classic cinnamon sugar crunch on the outside.
Low Carb Cinnamon Sugar Donut Holes
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, granular erythritol, and baking powder. In a separate bowl, whisk together the eggs, melted butter, sour cream, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a thick, uniform dough forms. Let it rest for 5 minutes so the almond flour absorbs the moisture.
- Using a small cookie scoop or your hands, roll the dough into 18 to 20 balls, each about 1 inch in diameter. Place them on the prepared baking sheet about 1 inch apart. Bake for 14 to 16 minutes, until golden on the bottom and just firm to the touch.
- While the donut holes bake, mix the granular erythritol and ground cinnamon together in a small bowl. Have the melted butter ready in another small bowl.
- As soon as the donut holes come out of the oven, brush each one all over with the melted butter, then immediately roll in the cinnamon coating until completely covered. Serve warm.