Cinnamon Sugar Donuts – Low Carb – Gluten Free

This 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.

For the past eight months I have been using erythritol in my diet on occasion, and I have had no bad reactions to it whatsoever. Is it too good to be true that I found a sweet tasting zero calorie sweetener with no side effects? We will have to wait and see! But so far 8 months in, I have no complaints. I have read it can cause IBS for some, so feel free to use any other sweetener you’d like in this recipe, including sweet divine honey or maple syrup. The Now Brand erythritol I buy is a fermented sugar alcohol made from Non-GMO corn.

And I just recently discovered Lakanto which is a combo of erythritol and monk fruit extract and it tastes like a rich brown sugar and works so well in this recipe. And oh my gosh, Lakanto makes the best sugary coating for these donuts!! But you can totally use coconut sugar and cinnamon for the coating instead. Honestly, the only thing I don’t like about Lakanto is the price, as it is quite a bit more per ounce then erythritol. But it’s a special treat for me, so I overlook the price once in a while. You can read all about the benefits of Lakanto from the Body Ecology website.

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.

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!

Looking for a Low Carb *Nut-Free* Recipe? Check out my other recipe for Low Carb Chai Spice Donuts made with coconut flour.

Cinnamon Sugar Donuts - Low Carb - Gluten Free

Servings 9 donuts
Author Andrea Wyckoff

Ingredients

  • 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!

Instructions

  1. Preheat oven to 350*F.
  2. 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!
  3. Note: Grease donut pan thoroughly.
  4. Spoon batter into a piping bag (or use a zip lock bag, then cut off the corner).
  5. 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.
  6. 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.
  7. 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.

Estimated Nutrition info below per donut is from myfitnesspal.com using 1/4 cup Lakano in the recipe.

If you use honey add an additional 7.5 carbs per serving. Also add extra calories for chocolate glaze or icings.

Donuts - Low Carb - Gluten Free - Paleo - Baked - Super Easy Recipe

Shared at: Allergy Free Wednesday + Gluten Free Fridays + Gluten Free Fridays + Savoring Saturdays

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26 thoughts on “Cinnamon Sugar Donuts – Low Carb – Gluten Free

  1. Oh my goodness! I’ve such a weakness for donuts, and now that you’ve made a low carb version I don’t have to hold back! YAY! These look absolutely delicious. I’m gonna have to buy that donut pan ASAP and make these.

    I have similar autoimmune issues, and find that avoiding starchy stuff and sugar really helps. I’m going to spend the whole afternoon bookmarking all your recipes 😉

  2. I just made another batch of these last night to take on a road trip this weekend, as a girl should never be deprived of donuts, especially when traveling, right!?

    I am glad you found a similar diet to help with autoimmune stuff too! I would be an utter wreck without my current diet.

    And I am soooo excited as my cookbook is being released next week! 130 super low starch recipes (grain-free, refined-sugar free, dairy free) that I have used to help beat the autoimmune disease ankylosing spondylitis. I hope you will check it out. ♥

    Thanks so much for stopping by!
    Andrea

    1. Oh that is incredibly exciting! I will definitely check out your cookbook– there needs to be more resources out there for people with autoimmune problems that aren’t just pharmaceutical companies telling us to try this or that medication. I can’t wait to see it!

    2. Yay you’re back! And with wonderful dotnus, too. I love, love, LOVE maple icing (well, maple anything, really). I should give this recipe a try and put my donut pan to use!

  3. Just popping in to let you know these were the most popular recipe shared at last weekend’s Savoring Saturdays, so we’ll all be featuring them this weekend! Can’t wait to see what amazingly delicious recipes you share this weekend! 😉

  4. If I want to make these into cherry chip donuts, and I need to add 3 tbsp of cherry juice, 24 maraschino cherries chopped and cherry extract, should I reduce the amount of heavy cream, oil, or just extend the baking time? Thanks!

    1. Hi Jenny!

      So I have not made them with the added ingredients you listed, so your guess is as good a mine.

      To play it safe I would probably add the chopped cherries (probably patted dry a lil with a paper towel) and cherry extract to the donuts. I might even try mixing in some powdered freeze dried cherries, and I love these freeze dried cherries I got from Amazon
      http://amzn.to/1SNSuWy
      And then I would probably make a cherry flavored icing with the cherry juice (or freeze dried cherry powder). Otherwise I don’t know the exact measurement changes to suggest for adding the cherry liquid. I can only say the texture of these donuts is pretty awesome when made as directed above.

      Happy Baking!
      Andrea

    1. Hi Kortney!

      I haven’t eaten regular flour or baked with it in so long, I honestly can’t suggest the exact substitution? But I imagine there are lots of other donut recipes out there that use regular flour. And based on the reviews of the donut pan I used it also works great with donuts baked with pretty much any type of flour, this is the pan I use:
      http://amzn.to/1UQPcRU

      Happy Baking!

  5. Could i use stevia instead of the Lakanto or honey? I really want to make these this weekend and don’t have time to order the Lakanto and can’t have honey.

    1. Hi Kerry,

      I have honestly never tried this recipe with stevia. I have only made these donuts with lakanto, erythritol, honey, and maple syrup. I wish you luck if you try it!

  6. For those asking about other flours, I used whole wheat flour. The donuts are a little dry. I think next time I’ll use less flour, maybe only 1 cup? And my Wilton donut pans must be smaller than what you use. I made 6 large, 12 small, and still had some batter leftover.

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