Keto Cinnamon Ring Doughnuts. 1g net carbs!!!!
Forget keto home-made doughnuts that end up flat, dense and stodgy. These rise superbly, don’t deflate once out of the oven, and have the texture of real doughnuts. Oh yes. They taste AMAZING, too!
Full of healthy, nutritious ingredients and super easy to create. All you need is a mixing bowl and an electric whisk. Fill your silicone moulds and bake. Watch them rise to extraordinary heights and drool 😀
Once cooled, brush with coconut oil, coat with cinnamon ‘sugar’ and you’re done. No deep-frying necessary.
These clean keto doughnuts are chunky and very filling, so one is more than sufficient to satisfy any sweet-tooth craving.
Ingredients for Keto Cinnamon Ring Doughnuts
You may see a long-ish list of ingredients, but you only need minimal quantities of each. If you want to achieve ultimate rise, texture and deliciousness, I recommend that you stick with the same ingredients. I know that crème fraîche is not so common in some parts of the world. If you cannot get it, use sour cream instead.
A note on the high-oleic sunflower oil I use. I’m aware than many people shun vegetable oils because they’re demonised as being high in PUFAs, inflammatory, blah, blah, blah. Well, yes, it’s possibly true, depending on what you read. What matters most is the extraction method and if from organic, GMO-free seeds to begin with. The high-oleic quality of cold-pressed, organic sunflower oil, means it is high in monounsaturated fats (much like extra virgin olive oil) and low in PUFAs. Which makes it THE best seed oil for baking. In my humble opinion.
Regardless of subjective views on vegetable oils, if you use only a little, there’s no harm that can possibly be done. In this recipe, you need just 30g which, divided by 6, means 5g per doughnut. Surely not worth worrying about it. If you want an oil that is light, neutral in taste and creates perfect bakes, high-oleic, cold pressed sunflower oil is the one to use.
However, MCT oil works fine as an alternative.
For the cinnamon ‘sugar’ coating I use a combination of allulose and erythritol. Why? Firstly, because allulose is quite powdery and easily absorbed, which would make the doughnuts wet. Secondly, because erythritol on its own delivers that cool sensation that many dislike. By mixing the two sweeteners I recreate the familiar look and ‘granularity’ of classic sugar-coated doughnuts, whilst minimising the ‘cooling’ effect.
Sadly, allulose isn’t available in Europe at the moment. So, unless you want to pay a lot of money to get it from the U.S., you’re stuck with erythritol. That said, there’s nothing to stop you using an alternative sweetener of your choice.
Finally, do make sure the protein powder you use is whey protein isolate (see recipe links). It matters a great deal, as it’s a key ingredient for the wonderful airy texture of these Keto Cinnamon Ring Doughnuts. My favourite is a specific UK brand, from grass-fed, non GMO animal product. It is not only great for baking, but also the lowest in carbs I’ve ever found. I’ve tried many similar products, yet this one remains the very best. Expensive indeed, but not in the scheme of things, because a little goes a long way.
Here’s the recipe. Enjoy!
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- Yield: 6
- Serving: 1
- Calories: 169
- Fat: 14g
- Net Carbs: 1g
- Protein: 9g
- 2 medium eggs (100g)
- 40g erythritol (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 80g crème fraîche
- 2 tsp vanilla extract (U.S. option HERE)
- 30g high-oleic cold pressed sunflower oil (U.S. option HERE), or MCT oil (U.S. option HERE)
- 2 tsp ACV (U.S. option HERE)
- 30g whey protein isolate (U.S. alternative HERE)
- 10g psyllium husk powder (U.S. option HERE)
- 30g ultra fine almond flour (U.S. option HERE)
- 2 tsp baking powder (sifted)
- ½ tsp cinnamon powder
- pre-heat oven to 150°C fan (170°C static).
- whisk eggs until pale and foamy, add sweeteners and liquid ingredients, whisking again to incorporate homogeneously.
- mix dry ingredients and combine.
- pour into 6-holes silicone doughnut mould (U.S. option HERE).
- bake for 18 mins until golden-brown, then open oven door fully and leave doughnuts in situ for 5 minutes.
- meanwhile, mix allulose, erythritol and cinnamon in a large bowl.
- take the mould out of the oven and wait until the doughnuts are completely cool.
- unmould and brush with melted coconut oil before coating them in the cinnamon 'sugar’.
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).