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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Skye says
Can the coconut oil be substituted ? And do I need to use nutmeg?
FatForWeightLoss says
Hi Skye, yes sub with one that you enjoy. I would still suggest frying in a heat resistant fat (like coconut oil) due to temperature sensitivities of fat oxidation
Shirley says
Why is there no cinnamon in the dough for cinnamon donuts. I do not care for a granular/powdery coating, I want to use a glaze, if any topping.
Aelelia says
Hi! I was wondering if I could replace the erythritol with honey? If so, would it be 1:1 ratio? I’m just gluten free not sugar free is why I’m curious. Thanks!
FatForWeightLoss says
Honey is a big no-no on keto, but if you are doing paleo then sure!
April says
What would be your recommendation for storage?
Zoe says
These were delicious. I didn’t have any cream so just used sour cream. I cook with monk fruit powder so I reduced the amount indicated and didn’t bother with the final dusting of sweetener. Really good out of the over as well as fried, as per the instructions.. Yummo!
FatForWeightLoss says
Thanks Zoe 🙂
Alina says
These are awesome! Any advice on how to store them? Refrigerate Or dry?
FatForWeightLoss says
Definitely refrigerate 🙂 Hope that helps!
Andreea Ionescu says
I made them tonight, and they came out delicious , but as soon as I took them out of the oven (I baked them for 15 mins) they deflated. Any idea why?
I used almond flour and Erythritol.
Thank you ☺️
FatForWeightLoss says
Hi Andreea,
That is strange. Potentially letting them cool slower will help.
Sheena says
Holy cow! I am in LOVE with how you can adjust the serving size! I
Can’t make 10 and the calculations being done for me ( it an awesome baker anyway) is soooooo clutch!
Mb says
I fried these as directed, but I liked them better out of the oven. They taste like a sour cream muffin!
Deb says
Hi, Ive just started making the and realised I’m all out of coconut flour… can I sub it with anything else at all?
FatForWeightLoss says
Hi Deb. You could sub for almond flour. I’d try using 2 X as much.