Cinamon Sugar Donuts (Low Carb - Gluten Free)

Low Carb Donuts - Gluten FreeThis has been by go-to donut recipe for a while now! And I never tire of it. Recently I changed it up by using Lankanto as the sweetener, but they taste just as amazing with honey if you’d rather use that.

And let me tell ya, I finally found an awesome donut pan that I can actually recommend! It is only the 5th donut pan I have tried! But hallelujah I finally found it. It is made with silicone and was designed by someone who actually wanted to bake perfect donuts with it, go figure! I purchased it on amazon. I have become a bit superstitious about putting silicone pans into the dishwasher, so to insure this pan maintains it’s awesomeness, I am only hand washing it, and greasing it well before each time I use it for baking.

Cinamon Sugar Donuts #Low Carb #Gluten_Free

I often whip up a batch of these donuts on the weekend, as my hubby loves them too. This morning we had these very donuts pictured for breakfast, with a side of pasture raised honey cured bacon and fresh berries, along with a cup of my roasted dandelion coffee. Tomorrow I am making another batch to take with us to a brunch at our friend’s house.

And if you don’t have a donut pan? Well you are just gonna have to use this recipe to bake yourself some cupcakes – because it will work great for those too!


  • 3 large pastured farm eggs
  • 1/4 cup Lakanto golden (or 1/4 cup honey - if using honey omit olive oil*)
  • 3 Tablespoons olive oil* or softened coconut oil
  • 1 1/2 cups blanched almond flour or try my nut-free recipe
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • teaspoon optional: 3/4 cinnamon
  • tsp optional: 1/8 grated nutmeg
  • *If using honey or maple syrup as a sweetener omit olive oil.
  • Choose from list of icing and glazes below!

How To Make

  • Preheat oven to 350*F.
  • Whisk eggs. Then add in remaining ingredients, and mix well by hand. If you are making the cinnamon sugar donuts as pictured I highly recommend adding in the cinnamon and nutmeg!
  • Note: Grease donut pan thoroughly.
  • Spoon batter into a piping bag (or use a zip lock bag, then cut off the corner).
  • Pipe donut filling into a full sized donut baking pan with space for 9 standard donuts (or more if making mini-donuts). I set the silicone donut pan on a full metal baking sheet for ease in getting it in and out of the oven.
  • Bake at 350*F for 10 to 16 minutes (cooking time varies depending on the type of baking pan used - for my donut pan I bake them for 15 minutes). After baking, let donuts fully cool before removing from pan.
  • Garnish with your choice of glazes below!

Optional Icing & Glaze:

  • cinnamon sugar – use 2 to 3 Tablespoons of Lakanto, golden (with optional: 1/2 teaspoon of cinnamon) – Or use 2 to 3 Tablespoons of coconut sugar + 1/2 teaspoon of cinnamon (put sugar in a small bowl, and swirl donuts in sugar for a nice dusting)
  • chocolate glaze – (use my chocolate chip recipe, see link)
  • vanilla icing – (use a small batch of my cookie icing, see link)
  • strawberry icing – (mix a handful of crumbled freeze dried strawberries into the vanilla icing, see link)
  • coconut icing – (use my vanilla icing, add in a little coconut extract and top with dried coconut flakes, see link)

If you are going to top them with a chocolate glaze put the donuts into the freezer to chill for 20 minutes while you make the glaze. Also suggested to fully cool them before adding one of the icings. Dip the chilled donuts in the chocolate coating or spread on icing, garnish with optional chopped nuts, dried coconut, or freeze dried fruit, and serve.

Recipe adapted from

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