Cinnamon Sugar Donuts – Low Carb – Gluten Free

by Sara Lilian



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!

Cinnamon Sugar Donuts – Low Carb – Gluten Free

Author: Andrea Wyckoff
Serves: 9 donuts


3 large pastured farm eggs
¼ cup Lakanto, golden (or ¼ cup honey – if using honey omit olive oil*)
3 Tablespoons olive oil* (or softened coconut oil)
1½ cups blanched almond flour (or try my nut-free recipe)
½ teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
pinch of sea salt
optional: ¾ teaspoon cinnamon
optional: ⅛ tsp grated nutmeg
*If using honey or maple syrup as a sweetener omit olive oil.
Choose from list of icing and glazes below!


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
vanilla icing
strawberry icing – (mix a handful of crumbled freeze dried strawberries into the vanilla icing)
coconut icing – (use my vanilla icing, add in a little coconut extract and top with dried coconut flakes)

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 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.

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