Keto donuts (or doughnuts) were something I’ve always wanted to try to create a recipe for. I found creating this recipe quite complicated due to the nature of the different mixtures of ingredients, textures and the balance of trying to keep it sugar-free, ketogenic and slightly healthy at the same time.
These keto donuts are a guilt free treat, but I probably wouldn’t eat food like this all the time on a ketogenic diet. The best way to lose weight whilst following a keto diet is to keep things simple.
After a while though, the ketogenic diet can either become boring, lifeless or you can just feel a little bit creative. I love making the impossible, possible again, and this is where the creative keto aspect of this blog comes to life.
Why did it take so long to create a keto donut recipe?
I found Low carb donuts hard to make, because they would never taste like the real donuts you would buy in store. Turns out, keto donuts that don’t taste like real donuts end up tasting really bad. The concept of a healthy donut doesn’t really appeal to me. I’m not much of a fence sitter when it comes to donuts.
This is why I’m releasing this recipe, because I think its tastes fantastic. Even my girlfriend, who is even less concerned with healthy donuts, liked the taste!
Sugar free donuts are easy to make. The secret ingredient is a product that can be found here in Australia. Its called Natvia, and it’s the ingredient that I believe is the most similar substitute to sugar. As a gluten free donut recipe, you’ll need plenty of natvia. I usually buy one of the larger containers so that I’ve got plenty if a recipe calls for it.
As part of a balanced diet, I believe these donuts can be a great treat for the occasional creative keto recipe designers.
Cinnamon Donuts - Best Fried Keto Donuts You'll Ever Try
Ingredients
Donuts
- 1/2 cup Sour Cream
- 1/4 cup heavy whipping cream
- 4 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Coconut Flour
- 1/4 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 cup Natvia (Or Erythritol)
- pinch of salt
Cinnamon Coating
- 1/4 cup Natvia (Or Erythritol)
- 1 tsp Cinnamon
Cooking
Instructions
- Preheat the oven to 355 F (180c).
- In a large bowl, mix the sour cream, whipping cream, eggs and vanilla extract.
- Slowly add the dry ingredients into the wet ingredients, mixing thoroughly.
- Using a donut pan (or using a muffin tin with scrunched up baking paper in the middle), slowly pour enough of the batter to ¾ fill the mould, and place in the oven for 10-15 mins or until firm to touch on the outside.
- Remove the donuts and let cool.
- Fill a frying pan with the coconut oil, heat up the pan and fry each donut for approximately 2 mins each side or until golden brown.
- Place the Natvia and cinnamon together on a plate, and roll the donuts in the mixture.
- Enjoy
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Michelle says
Well, these are just AWESOME! My 6 year old made them tonight and he devoured his one! (I had to stop him from having a second!). I made them exactly per the recipe. I was sceptical they would taste so good as the raw mixture had a coconut taste, but once cooked there is no coconut flavour at all which really surprised me. So, so good. Thanks for the recipe!
FatForWeightLoss says
Thanks so much Michelle 🙂
Dani says
Can you use coconut cream instead of heavy cream ?
FatForWeightLoss says
Of course!
Selina GOH says
If we don’t use nutmeg..is it OK?
FatForWeightLoss says
of course! Mainly cinnamon is fine too 🙂
Carol says
Why are they fried after they are baked?
Robin T says
I think to give you needed fats and be more like a regular donut I’m making them now
Laura says
thaks for sharing this. However, You show a print button on top corner to print this recipe. but when I hit print it comes up with just that.. while the page that I clicked on to print shows the Nutritional facts. why is that ?
FatForWeightLoss says
Hi Laura,
The printing template doesn’t contain the nutritional facts, unfortunately.
robin says
Thank you! A great recipe! People can copy and paste to wordpad if they want the nutritional facts ,some just don’t think about that route.. I’m happy with you sharing this delish recipe!
Debra says
These were good! I just used my mini muffin pan and they turned out much like donut holes. I used Swerve in them and they turned out fine. Rolled in granulated erythritol and cinnamon. Very good with coffee. They went together quick and frying time is very short. At least for donut holes it was.
Maureen says
Amazing!
My grandkids said they taste just like Donut King…high praise indeed.
I had a little batter leftover so cooked it like a pancake, rubbed over some butter and sprinkled it with the cinnamon sugar. It worked out nicely.
Phyllis says
How did the pancakes come out?
FatForWeightLoss says
That’s amazing Maureen!
Chantel Allen says
How do you store these after? Just made them and they’re amazing, but it’s just me and I can’t eat all of them in a day haha how long can they be kept out? or can they be put in the freezer?
Jessica C. says
Same problem.. although I’m sure my kids could help me eat them before they go bad
Emily says
These are so delicious! I used Swerve instead of Natvia, but otherwise followed the recipe exactly. I was worried the texture would be off, as is the case with so many low carb substitutions, but it was perfect! They melt in your mouth! Thank you so much for this recipe!
Paige says
What is the serving size on these donuts? It says it makes ten servings but the serving size is not listed anywhere. Thanks!
FatForWeightLoss says
the entire batch makes 10 servings, so if you make 10 donuts, then 1 donut is 1 serving.