The Best Keto Fried Cinnamon Sugar Donuts

These are The Best Keto Fried Cinnamon Sugar Donuts.

I'm not even sugar coating it (pun intended).

These are just straight-up the best keto donuts you will EVER try. I guarantee.

I've tried SO MANY RECIPES trying to get the perfect keto friendly, low carb donuts and they just never turn out quite like I want them.

I've gotten close a few times. I've even made keto donuts that friends and family “didn't mind”. But that was never good enough.

I had to make donuts that would make everyone go “Wow! I can't believe these are keto!”

And I'm so excited to say, I finally achieved this.

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After frying these donuts and tasting them I knew they were a winner.

My parents and friends tried them and said “they taste like donuts!”

These are soft and chewy on the inside with a nice slightly crisp coating and that perfect donuty taste.

I don't really know how to describe it but you know what I mean. They don't just taste like baked muffins or cake pretending to be donuts. They really taste like the real thing!

It helps that these are fried and not baked.

The base of these donuts is made up of some surprising ingredients but just TRUST ME on this.

I combined mozzarella, almond flour and egg to get the dough for these donuts.

I also added a hint of nutmeg (gives the signature donut flavour we all know and love) and some cinnamon along with a little sweetener, salt, xanthan gum, baking powder and baking soda.

The mozzarella is key in this recipe to make the dough elastic and chewy like traditional dough. It will not impart any cheese-like flavour on your final donuts. In-fact no one will even realize you added it!

The whisked egg is added to give some rise to the dough and impart a nicer flavour.

Then we add almond flour to bring everything together.

This combination of ingredients creates a perfect frying dough. The mozzarella helps the dough stick together and remain one solid piece throughout frying and creates the most beautiful crisp edge on the outside of the donuts.

We also add baking powder to these because traditionally we'd have to use yeast to get them to rise. The baking powder acts in it's place.

Thankfully this means there's no long rising time for these keto donuts!

They are actually a surprisingly easy keto dessert recipe to make.

I also added xanthan gum to this dough to improve the texture and impart and even better “chewiness” to the dough but this is not required and you can make these without it if you do not have it.

Lastly, the coating.

The coating is an essential part of these donuts! It adds fantastic flavour and makes them taste just like those little donuts you get at the fair.

For the cinnamon “sugar” coating I used a combination of Truvia (a granular sweetener) and cinnamon but you are welcome to use any granular sweetener you prefer.

We also have a touch of sweetness coming from the donuts themselves as we add a little powdered monkfruit/erythritol sweetener to the batter (again you can use another powdered or granular sweetener instead if you wish).

And that's it!

These are the ingredients that make up the best keto fried cinnamon sugar donuts!

Of course, the frying oil helps add some great flavour as well. Feel free to use either coconut oil or vegetable oil depending on your own personal preference. Either works.

Ingredients In The Best Keto Fried Donuts

Almond Flour
Xanthan Gum
Powdered Monkfruit/Erythritol Sweetener
Coconut Oil (for frying)
Mozzarella (See my tips on choosing your mozzarella and how it can affect your recipe)

Tools I Used To Make The Best Keto Fried Cinnamon Sugar Donuts

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Candy Thermometer – SUPER helpful when frying! The temperature can really make or break your donuts so I highly recommend investing in one.
Mini Donut Cutters – You can also use a small glass and another small object like a turkey baster or a long & thin shot glass for the center! (it works trust me, lol)
Rolling Pin
Parchment Paper
Slotted Ladle – To pick up your donuts out of the hot oil
Wok – To fry your donuts in

Tips For Making The Best Keto Cinnamon Sugar Donuts

If you can't get your dough to come together and find the mozzarella is separating, microwave the dough for 10-15s, knead it well with your hand, add another tablespoon of almond flour if it's still not coming together. Repeat this process until it does come together. (Do not microwave for more than 10-15s at a time or you may end up cooking your dough.
When choosing your mozzarella for this recipe, pay attention to the moisture content. A higher moisture content means you'll need more almond flour, a lower moisture content means you'll need to add less almond flour to get your dough to form correctly. This isn't a big deal, it just means starting with less almond flour and adding a tablespoon or two more, as needed to get your dough to come together.
DO NOT use pre-shredded or the traditional fresh mozzarella you can buy. Only use block mozzarella for this recipe or it will not work.
The mozzarella I used for this recipe had a higher moisture content than others I typically use so 1 cup of almond flour is on the higher side already. Be sure to start with 3oz or 85g (~3/4 cup) and work your way up.
When frying your donuts, it's best to use a thermometer to make sure the oil is between 340-370*F, this range results in the best texture and fully cooked donuts after cooking for about 1min 30s per side.
I made mini donuts for this recipe. You can make larger ones, just be sure to adjust your frying time as they will take longer. You may want to cook them at a slightly lower temperature to make sure they full cook through in the center (330-340*F).
If you don’t have xanthan gum it’s TOTALLY okay, you can still make these! I just add it because I feel it improves the texture of the dough just slightly.

Can I make these fried keto donuts with coconut flour instead of almond flour?

The best answer I can give is..you can try!

I always make this dough with almond flour but I'm sure it would work with coconut flour to a degree.

The taste may not be as close to traditional donuts but they'd probably still be tasty!

If you are going to try to substitute coconut flour for almond flour, I'd start with 1/4 cup (28g) coconut flour in place of the almond flour and add another tablespoon if needed.

How To Store Low Carb Fried Cinnamon Sugar Donuts

Store these fried keto donuts in an airtight container between layers of parchment or wax paper on the counter for up to 2 days.
OR freeze in a container or ziplock bag and re-heat for 20s in the microwave when your craving something sweet!

The Best Keto Fried Cinnamon Sugar Donuts Recipe

Serves: ~15 small keto cinnamon sugar donuts + 15 donut holes

Donuts

1 cup, 112g almond flour (see tips about starting with 3/4 cup and why)
2 1/2 tbsp powdered monkfruit/erythritol sweetener, 30g
1 1/2 tsp baking powder
3/4 tsp xanthan gum (optional, gives a chewier texture to the donuts)
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1 1/4 cups shredded mozzarella, 5oz or 140g (see my tips on mozzarella!)
1 egg, whisked well
~2-3 cups of oil for frying

Cinnamon “Sugar” Topping

5 tbsp truvia sweetener (or another granular sweetener)
1 1/2 tsp cinnamon

Directions:

Add your oil to a Wok or another deep frying pan and turn your burner on to medium heat to begin heating your oil.
In a bowl, whisk together the almond flour, powdered monkfruit/erythritol sweetener, baking powder, xanthan gum, baking soda, cinnamon, nutmeg and salt, set aside.
In another larger microwavable bowl, add the shredded mozzarella and microwave in 30s increments, stirring in between until melted (mine usually takes ~1min total).
Using a spoon, mix the melted mozzarella with your whisked egg. You can also add your dry ingredients at this time.
Mix everything until a dough starts to form. Do your best to knead it together with the spoon. Once it's not overly sticky, knead it well with your hands to help the mozzarella blend in with the other ingredients. (If you are having issues with this part, please see the tips section of this post!)
You'll want to knead the dough until it no longer sticks all over your hands and it can form a nice ball shape.
Place the dough ball between two sheets of greased parchment paper and roll it out to about 1/2 inch thick.
Use a greased cup and another smaller object to cut donuts and donut holes out of the dough. (If you have round cutters or mini donut cutters then use those!)
Re-roll the scraps of your dough to make more donuts. Repeat the process until you've used up all of the dough.
Take the temperature of your oil and make sure it's in the range of 340-370*F. (I found right around 350*F was the sweet spot!) If you don't have a thermometer, take a donut hole and use it to test the oil. It should start to bubble and sizzle almost immediately and should be golden brown on one side after ~1 min.
Next start dropping donuts! I recommend doing 5-6 at a time so you don't overcrowd your pan.
Fry the donuts for about 1-2min per side or until a dark golden brown colour, flip and repeat for the other side (these donuts are quite forgiving so if you are worried they will be under-cooked, fry them for 30s longer).
Place the finished donuts on paper towel to take off some of the excess oil, then mix together your cinnamon and sweetener in a bowl and immediately toss the donuts in the mixture to coat. Set the coated donuts on a plate to cool. Repeat with the rest of the donuts and donut holes.
Serve warm and enjoy The Best Fried Keto Cinnamon Sugar Donuts! (These are great re-heated later for a quick snack!)

Store these fried keto donuts in an airtight container between layers of parchment or wax paper on the counter for up to 2 days or freeze in a container or ziplock bag and re-heat for 20s in the microwave when your craving something sweet!

Nutrition for 1/15th of recipe (1 donut and donut hole): 124 calories | 10.6g fat | 0.8g NET carbs | 4.3g protein | 0.8g fiber

Print Recipe

5 from 4 votes

The Best Keto Fried Cinnamon Sugar Donuts

Just like the fried donuts you get at the fair!

Prep Time30

Cook Time10

Total Time40

Course: Breakfast, Dessert

Keyword: keto cinnamon sugar donuts, Keto Donuts, keto fried donuts, low carb donuts

Servings: mini cinnamon sugar donuts and donut holes

Calories: 124kcal

Ingredients

Donuts

1 cup almond flour almond flour, 112g (see tips about starting with 3/4 cup and why)
2 1/2 tbsp powdered monkfruit/erythritol sweetener 30g
1 1/2 tsp baking powder
3/4 tsp xanthan gum optional, gives a chewier texture to the donuts
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1 1/4 cups shredded mozzarella 5oz or 140g (see my tips on mozzarella!)
1 egg whisked well
~2-3 cups of oil for frying you can use coconut or vegetable oil

Cinnamon "Sugar" Topping

5 tbsp truvia sweetener or another granular sweetener
1 1/2 tsp cinnamon

Instructions

Add your oil to a Wok or another deep frying pan and turn your burner on to medium heat to begin heating your oil.
In a bowl, whisk together the almond flour, powdered monkfruit/erythritol sweetener, baking powder, xanthan gum, baking soda, cinnamon, nutmeg and salt, set aside.
In another larger microwavable bowl, add the shredded mozzarella and microwave in 30s increments, stirring in between until melted (mine usually takes ~1min total).
Using a spoon, mix the melted mozzarella with your whisked egg. You can also add your dry ingredients at this time.
Mix everything until a dough starts to form. Do your best to knead it together with the spoon. Once it's not overly sticky, knead it well with your hands to help the mozzarella blend in with the other ingredients. (If you are having issues with this part, please see the tips section of this post!)
You'll want to knead the dough until it no longer sticks all over your hands and it can form a nice ball shape.
Place the dough ball between two sheets of greased parchment paper and roll it out to about 1/2 inch thick.
Use a greased cup and another smaller object to cut donuts and donut holes out of the dough. (If you have round cutters or mini donut cutters then use those!)
Re-roll the scraps of your dough to make more donuts. Repeat the process until you've used up all of the dough.
Take the temperature of your oil and make sure it's in the range of 340-370*F. (I found right around 350*F was the sweet spot!) If you don't have a thermometer, take a donut hole and use it to test the oil. It should start to bubble and sizzle almost immediately and should be golden brown on one side after ~1 min.
Next start dropping donuts! I recommend doing 5-6 at a time so you don't overcrowd your pan.
Fry the donuts for about 1-2min per side or until a dark golden brown colour, flip and repeat for the other side (these donuts are quite forgiving so if you are worried they will be under-cooked, fry them for 30s longer).
Place the finished donuts on paper towel to take off some of the excess oil, then mix together your cinnamon and sweetener in a bowl and immediately toss the donuts in the mixture to coat. Set the coated donuts on a plate to cool. Repeat with the rest of the donuts and donut holes.
Serve warm and enjoy The Best Fried Keto Cinnamon Sugar Donuts! (These are great re-heated later for a quick snack!)

Notes

Tips For Making The Best Keto Cinnamon Sugar Donuts

If you can't get your dough to come together and find the mozzarella is separating, microwave the dough for 10-15s, knead it well with your hand, add another tablespoon of almond flour if it's still not coming together. Repeat this process until it does come together. (Do not microwave for more than 10-15s at a time or you may end up cooking your dough.
When choosing your mozzarella for this recipe, pay attention to the moisture content. A higher moisture content means you'll need more almond flour, a lower moisture content means you'll need to add less almond flour to get your dough to form correctly. This isn't a big deal, it just means starting with less almond flour and adding a tablespoon or two more, as needed to get your dough to come together.
DO NOT use pre-shredded or the traditional fresh mozzarella you can buy. Only use block mozzarella for this recipe or it will not work.
The mozzarella I used for this recipe had a higher moisture content than others I typically use so 1 cup of almond flour is on the higher side already. Be sure to start with 3oz or 85g (~3/4 cup) and work your way up.
When frying your donuts, it's best to use a thermometer to make sure the oil is between 340-370*F, this range results in the best texture and fully cooked donuts after cooking for about 1min 30s per side.
I made mini donuts for this recipe. You can make larger ones, just be sure to adjust your frying time as they will take longer. You may want to cook them at a slightly lower temperature to make sure they full cook through in the center (330-340*F).
If you don’t have xanthan gum it’s TOTALLY okay, you can still make these! I just add it because I feel it improves the texture of the dough just slightly.
Store these fried keto donuts in an airtight container between layers of parchment or wax paper on the counter for up to 2 days or freeze in a container or ziplock bag and re-heat for 20s in the microwave when your craving something sweet!