Low-Carb Sugar-Free Holiday Cinnamon Donuts



Dry Ingredients

  • 1 cup (120 gr) almond flour

  • 1/3 (65 gr) cup erythritol

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • Sea salt, a pinch

Wet Ingredients

  • 1/4 cup (60 gr) unsalted butter, melted (+ more for greasing)

  • 1/4 cup (60 gr) unsweetened almond milk

  • 2 large eggs

  • 1/2 tsp vanilla extract


  • 1/3 (65 gr) cup erythritol

  • 1 tsp cinnamon

  • 3 tbsp unsalted butter, melted


  1. Preheat oven to 350 F (180 C).

  2. In a big bowl, combine dry ingredients and mix.

  3. In a separate bowl, mix eggs, butter, milk and vanilla extract. Combine dry and wet ingredients.

  4. Generously grease a 12-donut baking tray (especially edges and middle section).

  5. Distribute the mixture evenly between the 12 holes.

  6. Bake for about 25-30 minutes or until the top is golden brown and a toothpick comes out clean. Make sure the donuts are baked enough so they don't crumble when removed from the mold.

  7. While donuts are baking, prepare the coating. In a small bowl, mix melted butter, erythritol and cinnamon.

  8. When donuts are fully baked, let them cool down completely before removing from the mold.

  9. Brush each side of the donut with coating and serve.

​Buon appetito!

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