Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 6
The ULTIMATE low carb cinnamon ring doughnuts. Perfectly risen and not too dense, with perfect texture and flavour.
For the Doughnuts:
For the Cinnamon ‘Sugar’ coating:
  1. pre-heat oven to 150°C fan (170°C static).
  2. whisk eggs until pale and foamy, add sweeteners and liquid ingredients, whisking again to incorporate homogeneously.
  3. mix dry ingredients and combine.
  4. pour into 6-holes silicone doughnut mould (U.S. option HERE).
  5. bake for 18 mins until golden-brown, then open oven door fully and leave doughnuts in situ for 5 minutes.
  6. meanwhile, mix allulose, erythritol and cinnamon in a large bowl.
  7. take the mould out of the oven and wait until the doughnuts are completely cool.
  8. unmould and brush with melted coconut oil before coating them in the cinnamon 'sugar’.
You can replace crème fraîche with sour cream.

If you decide to swap the high-oleic sunflower oil for coconut oil, or butter, or strong flavoured seed oils, you will not get the same spongy and well-risen doughnuts. Best alternative is MCT oil.

For the cinnamon coating, I combine two sweeteners: allulose provides the sweetness without after taste and erythritol provides the ‘crystals’. This combination makes the ‘cooling’ effect of erythritol virtually undetectable. You can, of course, use whichever alternative suits you best.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. alternative HERE).
Serving: 1 Calories: 169 Fat: 14g Net Carbs: 1g Protein: 9g
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