The quality of your donut pan will also affect how the keto donuts turn out, and the baking time. The first time I tested a keto donuts recipe, I tried a
Wilton non-stick donut pan. Many of them have good reviews.

Dry ingredients:

πŸ‘‰1 cup blanched almond flour

πŸ‘‰1/3 cup erythritol (or other granulated sweeteners)

πŸ‘‰2 tsp baking powder

πŸ‘‰1 tsp cinnamon

πŸ‘‰1/8 tsp fine sea salt

Wet ingredients:

πŸ‘‰1/4 cup unsalted butter (measured out cold, then melted) ~ 1 min in a microwave should do it

πŸ‘‰ 1/4 cup unsweetened almond milk

πŸ‘‰2 eggs

πŸ‘‰1/2 tsp vanilla extract

πŸ‘‰For cinnamon β€œsugar” coating:

πŸ‘‰3 tbsp unsalted butter (measured cold, then melted as above)

πŸ‘‰1 tsp cinnamon

πŸ‘‰1/2 cup erythritol


πŸ‘‰ preheat oven to 350 and grease the pan well. Seriously go ham on the butter or other greases of your choice.

πŸ‘‰stir together dry ingredients

πŸ‘‰in a separate bowl, whisk together wet ingredients

πŸ‘‰add wet mixture to dry mixture, mix well

πŸ‘‰measure batter into the doughnut pan cavities, about 3/4 of the way up (not an exact science, but try not to overfill)

πŸ‘‰bake for between 22-28 minutes (I baked for 25) until they are golden brown

πŸ‘‰let them cool in the pan before removing them

πŸ‘‰once cool, brush both sides of each doughnut with melted butter and coat in the cinnamon/erythritol mixture

πŸ‘‰try not to eat the whole batch at once πŸ™‚