The AMAZING 10min Keto Cinnamon Sugar Donuts

keto cinnamon sugar donuts

I am honestly so impressed with how SIMPLE these keto cinnamon sugar donuts are to make, yet how perfect they turn out every time!

This recipe is ideal for 1-2 people. The donuts are not only tasty but they are very filling and full of protein and fibre to keep you full for hours!



Serves: 1-2

  • 2 tbsp coconut flour
  • 1 tbsp almond flour
  • 2 tbsp vital wheat gluten (do not sub! This is the protein extracted from bread that gives it it’s elasticity. It has virtually no carbs and works great in low-carb baking to give items a more traditional feel!)
  • 1/4 tsp baking powder
  • pinch of baking soda
  • 1 tsp truvia*
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp + 1 tsp(65g) full fat sour cream


  • 1-2tsp melted coconut oil OR butter for brushing. 
  • 1 & 1/2 tbsp truvia*
  • 1/2-1 tsp cinnamon
  1. Preheat oven to 375*F.
  2. Combine all dry ingredients in a small bowl.
  3. Add the sour cream and stir until a dough forms, knead the dough for about 30s-1min.
  4. Roll the dough into 2 balls, flatten each slightly and place on a parchment lined/greased baking sheet.
  5. Use a piping bag tip or a bottle cap to punch out a hole in the center of each ball. (You can bake the extra piece as a donut hole as well!)
  6. Use your fingers to gently make the donut hole double the size it was.
  7. Brush the dough with a little butter or coconut oil(optional) and place in the oven.
  8. Bake for 7-10min(I like mine slightly under-cooked so I go for the 7min but you can bake it longer to cook it fully through!), *flip each donut half way through baking.*
  9. Remove from the oven and brush with the butter or coconut oil.
  10. Combine the cinnamon and truvia and dip each donut top until well coated. Serve warm with a side of coffee! Enjoy your delicious keto cinnamon sugar donuts 🙂

Nutrition for 2 donuts+donut hole: 257 calories, 17F/7C(NET)/19P  & 6g fibre

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*Disclaimer: This post contains some affiliate links


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26 thoughts on “The AMAZING 10min Keto Cinnamon Sugar Donuts

    1. Bulk barn and other bulk food stores typically carry it under the name “Gluten Flour”, otherwise Bob’s Red Mill products carry their own brand (in the health section of most grocery stores) and if you can’t find it there than Amazon is where I get mine! 🙂

    1. You can definitely try! You may need slightly more sour cream but it should result in a fairly similar outcome 🙂

    1. So there are 257 calories, 17g of fat, 7 NET carbs(total carbs minus fibre), 19g protein and 6g of fibre altogether in the 2 donuts plus the donut holes you punch out.

  1. Made these today, super simple and tasted good. Mine didn’t have a donut texture though, more of a biscuit texture. Not sure where I went wrong 🙂

    1. Awe, good! Texture can be tough when working with almond and coconut flour. I usually reccomend playing around with the recipe a bit since some coconut fours can be more absorbant than others and some almond flours and finer ground than others which can affect the final product! Another thing you could try is adding an extra bit of vital wheat gluten in place of some coconut flour as it helps make the dough more “elastic” and fluffy… I think I may experiment with more future donut recipes this way but I hope that helps for now! 🙂

    1. Pretty much the size that you’d like them afterwards.
      They will puff up a little bit, just make sure the hole in the middle is a bit larger than you’d like it before baking. 🙂

  2. ohmygosh i wanna make these so bad but CANNOT do gluten…i know you say not to sub BUUUUT what about a gum, such as guar gum or xanthan gum – would that give it the “elasticity” that the vital gluten does?

    1. Hey Sarah!

      Aw man, that’s tough! I totally understand, I’ve actually had a TON of readers with the same question. Some of had success substituting xanthan gum! It may be a bit of an experiment but you could try subbing 1/2-1 tsp of xanthan gum along with 1 1/2 tbsp of additional almond flour for the vital wheat gluten. Let me know if you give it a go!

  3. Mine was a pretty wet dough and spread out quite a bit while baking BUT the flavor was wonderful and the taste and texture hit the spot even if they weren’t as pretty as yours. ☺️ I definitely will add a bit more coconut flour to thicken it up a bit next time because there WILL be a next time 🤤

    1. Awe, sorry to here it didn’t turn out quite as expected ! But I’m glad the flavour was good! That sounds like a good idea! Let me know how it goes the next time 😋 🙂

    1. Hey Kayla! It’s listed like this: 17F/7C(NET)/19P  & 6g fibre , The F stands for Fat, C for Carbs and P for Protein. So there are 17g of fat, 7(NET)g of grams and 19g of protein.

  4. OKay I tried these today , I did not like the texture and thought they were way to dry , sorry not a fan .

    1. Hi Melissa,

      I’m so sorry to hear that. Typically when I make these they are super soft! Sometimes different coconut flours can change the texture because of it’s absorbency. It’s definitely happened to me before. try adding less coconut flour if you ever decide to make them again as these are a number one favourite recipe of everyone I know and on the blog, I’d love for you to get to enjoy them as well!


  5. I am allergic to tree nuts – Almond, Walnuts, all of them (not peanuts). What other flour can you sub for the almond in this recipe? We have a local store with an amazing assortment of flours.

  6. What is the best brand of coconut flour to use for this particular recipe? I am new at the low carb baking and am learning as I go. Any help is appreciated.

    Thank you so much!
    Love love your blog.


    1. Hi Karen! I apologize I am just getting back to many comments as fast as I can. I use coconut flour from bob’s red mill or buy in bulk from amazon.

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