These keto donut holes bring all the cozy bakery vibes without the sugar crash. They’re soft inside, lightly crisp outside, and dusted in a cinnamon “sugar” that tastes just like the real thing. You can bake them or air-fry them, and they come together in about 30 minutes.
Whether you’re new to keto or just looking for a better-for-you treat, these hit the spot. Great for brunch, snacking, or a sweet bite after dinner.
Ingredients
Method
- Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. If air-frying, preheat your air fryer to 320°F (160°C) and line the basket with parchment cut to fit.
- Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, sweetener, baking powder, salt, 1/2 teaspoon cinnamon, and the optional nutmeg.
- Add wet ingredients: Stir in eggs, almond milk, 2 tablespoons melted butter or coconut oil, and vanilla. Mix until a soft, slightly sticky dough forms. If too sticky to roll, chill for 10 minutes.
- Shape the donut holes: Use a small cookie scoop or spoon to portion the dough into 16–20 pieces. Roll each between your palms to form smooth balls, about 1 to 1 1/4 inches wide.
- Bake or air-fry: Oven: Bake 12–15 minutes, until lightly golden and set. They should feel springy, not wet.
- Air fryer: Cook 8–10 minutes, shaking basket halfway. Watch closely to avoid over-browning.
- Make the coating: In a shallow bowl, combine 2–3 tablespoons granular sweetener with 1 teaspoon cinnamon.
- Brush and coat: While warm, lightly brush donut holes with the remaining melted butter or coconut oil. Roll each in the cinnamon “sugar” until evenly coated.
- Cool slightly: Let them rest 5–10 minutes. This helps the coating set and the texture finish.
What Makes This Recipe So Good
- Low-carb and gluten-free: Made with almond flour and zero added sugar, these fit neatly into a keto lifestyle.
- Fast and easy: Simple ingredients, one bowl, and quick cooking options—bake or air-fry.
- Real donut texture: A mix of almond flour and a bit of coconut flour gives a tender crumb and light bite.
- Customizable: Add vanilla, lemon zest, or cocoa for flavor twists without changing the macros much.
- Great for sharing: Small, snackable, and naturally portion-controlled.
Ingredients
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/4 cup granular erythritol or a monk fruit-erythritol blend (plus more for coating)
- 1 teaspoon baking powder (aluminum-free)
- 1/4 teaspoon fine sea salt
- 2 large eggs, room temperature
- 3 tablespoons unsweetened almond milk (or heavy cream for richer texture)
- 2 tablespoons melted butter or coconut oil, plus 2 tablespoons for brushing
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (plus 1 teaspoon for coating)
- Optional: pinch of nutmeg for classic donut flavor
Step-by-Step Instructions
- Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
If air-frying, preheat your air fryer to 320°F (160°C) and line the basket with parchment cut to fit.
- Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, sweetener, baking powder, salt, 1/2 teaspoon cinnamon, and the optional nutmeg.
- Add wet ingredients: Stir in eggs, almond milk, 2 tablespoons melted butter or coconut oil, and vanilla. Mix until a soft, slightly sticky dough forms. If too sticky to roll, chill for 10 minutes.
- Shape the donut holes: Use a small cookie scoop or spoon to portion the dough into 16–20 pieces.
Roll each between your palms to form smooth balls, about 1 to 1 1/4 inches wide.
- Bake or air-fry:
- Oven: Bake 12–15 minutes, until lightly golden and set. They should feel springy, not wet.
- Air fryer: Cook 8–10 minutes, shaking basket halfway. Watch closely to avoid over-browning.
- Make the coating: In a shallow bowl, combine 2–3 tablespoons granular sweetener with 1 teaspoon cinnamon.
- Brush and coat: While warm, lightly brush donut holes with the remaining melted butter or coconut oil.
Roll each in the cinnamon “sugar” until evenly coated.
- Cool slightly: Let them rest 5–10 minutes. This helps the coating set and the texture finish.
Storage Instructions
- Room temperature: Store in an airtight container for up to 24 hours.
- Refrigerator: Keep up to 5 days. Warm for 10–15 seconds in the microwave or a few minutes in a 300°F (150°C) oven to refresh.
- Freezer: Freeze in a single layer, then move to a freezer bag for up to 2 months.
Thaw at room temperature and re-warm before serving.
- Re-coat if needed: If the coating absorbs moisture, roll in a fresh mix of sweetener and cinnamon after warming.
Health Benefits
- Low in net carbs: Almond and coconut flours are lower in carbohydrates than wheat flour, keeping you within keto targets.
- Higher in healthy fats: Butter or coconut oil supports satiety, which can help reduce snacking and cravings.
- No refined sugar: Using erythritol or monk fruit avoids blood sugar spikes and energy crashes.
- Gluten-free: A good option for people who avoid gluten or reduce it for comfort and digestion.
- Nutritious flour swap: Almond flour adds vitamin E, magnesium, and fiber for a more balanced treat.
What Not to Do
- Don’t skip the coconut flour entirely: Even a small amount helps the structure. Leaving it out can make the donut holes too soft.
- Don’t over-bake: Almond flour browns quickly. Pull them when set and lightly golden to keep a tender interior.
- Don’t coat when cold: The butter and sweetener stick best while they’re warm.
- Don’t pack the flour: Fluff almond flour and measure lightly.
Packed flour leads to dense, dry results.
- Don’t use liquid sweeteners in the coating: They won’t mimic classic cinnamon sugar texture.
Recipe Variations
- Vanilla Glaze: Mix powdered erythritol with a splash of almond milk and vanilla. Dip warm donut holes and let set.
- Chocolate Dip: Melt sugar-free chocolate chips with a bit of coconut oil. Dip or drizzle and chill to harden.
- Lemon Poppy Seed: Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds to the batter.
Finish with a powdered sweetener–lemon juice glaze.
- Pumpkin Spice: Mix 1/4 cup pumpkin puree into the batter and add 1 teaspoon pumpkin pie spice. Bake a minute longer if needed.
- Maple Cinnamon: Use a keto-friendly maple-flavored syrup in the glaze and dust lightly with extra cinnamon.
- Cinnamon Roll Style: Swirl in a ribbon of softened butter, cinnamon, and granular sweetener before shaping. Top with cream cheese glaze.
FAQ
Are these donut holes truly keto?
Yes.
They’re made with almond and coconut flours and sweetened with keto-friendly sweeteners, keeping the net carbs low per serving.
Can I substitute almond flour with coconut flour?
No. Coconut flour absorbs far more liquid. If you must avoid almonds, look for a nut-free keto dough recipe specifically formulated for coconut flour or sunflower seed flour.
What sweetener works best?
A granular erythritol or monk fruit-erythritol blend gives the most “sugar-like” texture.
Allulose works, but it can brown faster and may make the exterior softer.
Can I deep-fry these?
You can, but the dough is delicate and can break apart. Baking or air-frying is more reliable. If frying, chill the dough well and use a small test batch first.
How do I prevent a gritty texture?
Use a fine, blanched almond flour and a powdered sweetener for glazes.
Let the donut holes rest a few minutes after baking to let moisture distribute evenly.
Why did my donut holes flatten?
The dough may have been too wet or warm. Chill briefly before shaping, and avoid over-mixing. Also check that your baking powder is fresh.
Can I make them dairy-free?
Yes.
Use coconut oil instead of butter and choose unsweetened almond or coconut milk. The texture stays tender and the flavor is still rich.
Wrapping Up
Keto donut holes are a quick, cozy treat that doesn’t derail your goals. With a few pantry staples and a simple method, you get bakery-style flavor in a low-carb package. Keep a batch on hand for busy mornings, coffee breaks, or a sweet bite after dinner. Enjoy them warm, customize the flavor, and make them your go-to keto dessert.
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