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Cinnamon Sugar Donuts - Low Carb - Gluten Free

Servings 9 donuts
Author Andrea Wyckoff


  • 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!


  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!