These Keto Apple Cider Donuts offer the warm, spiced flavor of classic fall donuts. They do so without the sugar and carbs from real apples. Using apple cider vinegar and apple pie spices, we recreate the tangy, sweet essence of apple cider. These donuts are fluffy, light, and perfect for a low-carb or keto lifestyle.
Keto Apple Cider Donuts
Course: DessertDifficulty: Medium6
servings15
minutes18
minutes160
kcalIngredients
1 cup / 250 ml almond flour
2 tbsp coconut flour
2 large eggs
¼ cup / 50 ml unsweetened almond milk
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground allspice
¼ tsp salt
2 tbsp melted butter, or coconut oil for dairy-free
2 tbsp apple cider vinegar
1 tsp vanilla extract
¼ cup / 50 ml erythritol, or preferred keto sweetener
- Topping
2 tbsp melted butter
1 tbsp erythritol mixed with 1 tsp cinnamon
Directions
- Preheat the oven to 350°F / 175°C and grease a donut pan with butter or coconut oil.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, allspice, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, apple cider vinegar, vanilla extract, and sweetener until smooth.
- Gradually mix the wet ingredients into the dry ingredients until fully combined. The batter should be thick but pourable.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 15-18 minutes, or until a toothpick comes out clean and the donuts are golden brown. Let them cool for a few minutes in the pan before transferring to a wire rack.
- Brush the tops of each donut with melted butter. Then dip them into the cinnamon-erythritol mixture for a sweet, spiced coating.
Notes
- Macros per donut:
Calories: 160 kcal
Fat: 13g
Protein: 5g
Net Carbs: 3g
Fiber: 2g