Ever since I made keto bagels in the silicone bagel and donut mold I bought, my kids have been begging me to make a keto donuts recipe and this past week, I decided to surprise them with a batch for breakfast! My older son, Jaden, decided to cut out sugar this year – he’s not completely keto but has done a great job of sticking with the no sugar resolution since March. So, he’s become my best critic when it comes to keto baked goods and alternative sweeteners in my cooking and baking.
These keto cinnamon sugar donuts – which I roll in granulated Swerve mixed with extra cinnamon and cardamom – which is my secret ingredient that take these over the top and infused the with warm, earthy flavors – is perfect for breakfast with coffee (my younger son likes to dunk them in fresh homemade almond milk) or for a little, guilt-free sweet treat in the middle of the day.
A note on the almond milk in this recipe – when you buy almond milk at the market – check the ingredients to make sure it doesn’t include fillers. I like to make homemade almond milk because it’s really simple to make and I know it’s pure – but just make sure when you buy it at the store that you’re getting a brand without Carrageenan which is a thickener that is known to cause inflammation — which is something we are trying to avoid on keto!
I’ll be making more keto donuts recipes after the success of this one – stay tuned!
Keto Cinnamon Donuts with Cardamom Topping
Ingredients
FOR THE DONUTS
- 3/4 cup almond flour blanched and super-fine
- 1/4 cup coconut flour
- 1/4 cup granulated sweetener we used Swerve
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp Himalayan pink salt
- 1/4 cup butter melted and cooled
- 1/4 cup almond milk unsweetened
- 2 eggs room temperature
- 1/2 tsp vanilla extract or almond extract
FOR THE CARDAMOM-CINNAMON TOPPING
- 3/4 cup granulated sweetener we used Swerve
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/4 cup butter melted
Instructions
FOR THE DONUTS
- Preheat the oven to 350?
- Lightly spray your donut mold - even if using a silicone mold, give it a light spray. Place the mold on a baking sheet for stability.
- In a medium bowl, combine the two flours flour, sweetener, baking powder, cinnamon, cardamom and pink salt.
- In another bowl, beat together the cooled melted butter, almond milk, eggs, and extract.
- Add the wet ingredients to the dry and whisk until just combined.
- Divide the batter equally among the donut mold spaces.
- Place in the preheated over and bake for 30 minutes.
- Once done, remove the sheet from the oven and place on a cooling rack for 20 minutes until completely cooled.
FOR THE CARDAMOM-CINNAMON TOPPING
- While the donuts are cooling, prepare your topping.
- In a shallow dish, mix together the sweetener, cardamom and cinnamon.
- One by one, carefully remove the donuts from the mold, and brush with melted butter on both sides.
- Dip both sides in the topping mixture and then roll the sides in it to coat evenly.
- Repeat with all the donuts and serve!
- The keto donuts will stay fresh in an airtight container for 4 - 5 days!
