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!
Continue reading “The AMAZING 10min Keto Cinnamon Sugar Donuts”
I can’t even put into words how happy I am with this recipe…
Just please do yourself a favour and make these,
That is all.
Keto Chocolate Protein Donuts w/ Chocolate Glaze
- Pre-heat oven to 350*F
- In a large bowl, combine all dry ingredients.
- In another medium bowl, whisk together all wet ingredients until smooth.
- Combine wet with dry ingredients until a thick batter is formed.
- Line 2 baking trays with parchment paper and lightly spray with oil.
- Using a piping bag (or a plastic ziplock with the corner cut off), pipe thick circles just under the size of a hockey puck, leaving a hole in the middle about 2-3x the size of what you want the final result to look like. (I ended up with 11, you can use a spoon to help smooth out any edges if needed)
- Bake for 6-8min or until the donuts have risen and a tooth pick comes out clean (*NOTE I took all of mine out at 6min and even if they were a little soft they stiffened up on the tray).
- Cool on the tray for at least 5min before placing in the fridge to cool further.
- To make the glaze, simply mix together the coconut oil and chocolate chips and microwave in increments until melted, then stir in the salt and splenda.
- Once the donuts are cooled, Drizzle the chocolate glaze on top of each one.
- Optional, sprinkle shredded coconut or chopped nuts on top of the glaze.
- Place back in the fridge (or freezer if impatient!) and cool until the glaze has set.
- Store the donuts in the fridge in an air-tight container, I actually prefer them best cold more-so than warm from the oven!
- If you want the glaze to entirely cover your donuts then use 1/4 cup(60g) sugar-free chocolate chips rather than 2 tbsp.
Nutrition per serving: 8.5F/2.5C(NET)/5.5P & 2.5g fibre
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