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!

Some Ingredients I’d like to Highlight: 

  • Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
  • Vital Wheat Gluten – If you have questions about why I include this ingredient, I wrote an entire article on what it is and why I use Vital Wheat Gluten on my keto diet! I also included where to buy it, how many carbs it contains..and how to use it in different kinds of baking.
  • Truvia – I know use a monkfruit/erythritol blend in place of Truvia because I prefer the taste and it’s a bit more keto friendly! I use the SoNourished brand and it’s great!



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

  1. Tried making these for the first time. Ended up being a little dry. How do I fix that? I followed instructions perfectly

  2. So where do you get the vital wheat gluten from? The recipe looks amazing but totally cruel and useless unless the wheat gluten can be readily purchased.

  3. Delicious but my dough was dry and cracking while shaping .Do you have any tips? The flavor was great!

    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! 🙂

    2. What do the asterisks refer to? Can you help me decode this: 17F/7C(NET)/19P & 6g fibre
      looks like 19 grams of protein, but I’m not sure how to interpret the 17F/7C Net

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

    2. As a general rule when using coconut flour instead of almond flour you typically use about 1/3 of what was called for and add more liquid (in this case, extra sour cream as sammysamgurl had stated). Coconut flour soaks up a lot more moisture than almond flour.

  4. I followed the recipe exactly. Even triple checked after seeing and tasting my finished product. These are awful. Mine did not look anything like the picture. I am an experienced baker. What a disappointment these were.

  5. I tried the recipe twice and it’s just not coming out! The dough was not rising, it’s very dry…what am I doing wrong?

  6. Hello, tried making these and well, they came out like dried dough not a donut as you have pictured. Is there something special to look out for or do? I spent $30 alone on the ingredients so i would love to make them properly.

    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.

  7. 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! 🙂

    2. Just to add to what sammysamgurl said, I have noticed that different brands of coconut fours have different absorbution rates. I am using Arrowhead Mills right now and it is different than Bob’s Red Mill, and Anthony’s. This makes things a little difficult when trying recipes because we typically don’t know what the brands people are using. From now on I am going to stick with one brand of coconut flour so I have consistancy on my end.

  8. I made these this morning. I added a bit more sour cream as all of it wouldn’t come together without crumbling. After reading your comment above though, I might also add a bit more vital wheat gluten. I messed up and forgot to pull them into a larger ring so they were super dense but tasty nonetheless. Will definitely try again and fixed my donut craving! 🙂

    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. 🙂

  9. 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!

      1. I made with xanthan gum .. sticky dough and I used it 1 for 1 NEXT time I will do differently and see what happens…

      2. I made these with xanthan gum ,dough was sticky and slippery but tasted doughy ..I will make again but this time use much less xanthum ,, used it 1-1 for gluten which was way too much flavor needs adjusting (more cinn) lol but not a bad little treat my husband says..

  10. 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 😋 🙂

  11. Like the idea but dough was way too dry – had to add 2 TBSP water to even get it to come together. All items are TBSP, not tsp ? Where did I go wrong?

    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.

  12. Hi,
    For the flours do you think the donuts would still come out good if I add more vital wheat gluten and less coconut flour like so:
    1 tbsp coconut flour
    1 tbsp almond flour
    3 tbsp vital wheat gluten

    Also is there a good non dairy alternative to the sour cream?

  13. 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!


    2. My dough was really really dry and crumbly. It didn’t turn fluffy or rise at all, if keeps same size as the beginning and no matter how much coconut oil I spread on them the sugar wouldnt stick either

  14. I have tried these twice and cannot get the texture right 🙁 Could I try adding an egg? some of the other recipes I’ve seen have eggs… just curious.

  15. followed the recipe to a T – sorry, but no way is the amount of just sour cream with the dry ingredients smooth enough to make a dough. added another t sour cream – still wasn’t enuf. add a t water – STILL not enough. dough is still crumbly. at least i didnt waste many ingredients like i do with so many other recipes.

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