Will Wake For Donuts
Fried, baked, yeast or yeast-less—I’ll take them all!
But forget about all of those other boring donuts that we’ve had a million times. Today’s donut recipe is fall-inspired because even though the weather in North Carolina can’t figure it out, it’s mid-September. And in September we eat deliciously trendy fall-ish foods and dress in layers and we don’t complain about dehydration from intense 90° heat.
We suffer through it. Like adults!
Apple Cider Donuts but Hold the Apples & Cider
You’re probably wondering how authentic these apple cider inspired donuts are, especially since there’s like, no apples in them, and I can honestly say that they are a solid replacement if you are trying to be a keto-er and not a cheato-er.
They are NOT made with any actual apple (don’t act surprised) but they do have the essence of sweet and tangy apple cider donuts we loved before going gluten-free low carb keto crazy. AND they are dipped in butter and rolled in cinnamon sugar—100% totally authentic. So there’s that!
Okay, sure. But HOW do they taste like apple cider donuts then???
Because they have all of the *feels* of cider donuts. You know those warm and cozy mulling spices that go into cider and make it crazy good?
Those are in there.
Do you remember that tangy bite that balances out the sugary sweetness of cider?
THAT’S IN THERE TOO!!! Via lemon juice and some cider vinegar. Sneaky, eh?
Trust me, if you are trying to stick to a keto diet or just want a gluten-free donut that doesn’t have a pound of sugar in two bites, you won’t be disappointed. You will be happy(!!!) because you will be eating a donut that has been dipped in butter and rolled in cinnamon sugar.
A Note On Keto Sweeteners
If you don’t get excited by the cooling sensation from Erythritol, I highly recommend Allulose for the cinnamon-sugar coating. It isn’t as sweet as Erythritol and it’s a bit more powdery but you won’t get the weird tongue feelings!
Now put on your flannel shirt and your fancy fall boots and let’s sweat to death while we eat donuts and take Instagram photos.
Keto Baked Apple Cider Donuts
Allll of the fall feels in donut form!
So this is where the magic happens, folks.
And by magic, I mean the buttering and sugaring process. 👌
Seriously who even cares if it tastes like apples at this point??? LOOK AT THAT BUTTER.
But then we all still care…which is why we add the spices and things to fake it.
But really, the butter-sugar coating is borderline erotic, right?
Also, I bought this wood plate and tiny bowl from World Market and I don’t think I have loved a dish more.
I also bought the blue napkin there and if you are into food photography and stuff, RUN to World Market and get some. They have like twelve different colors. All beautiful. All light and linen.
Totally unwashable, but worth it.
- 1 cup Almond Flour
- 1 tbsp Coconut Flour
- 1 tbsp Ground Flaxseed
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1/8 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 pinch Ground Cloves
- 2 Large Eggs
- 3 tbsp Butter, melted and cooled
- 1/2 cup Swerve or Granulated Erythritol
- 1 tbsp Apple Cider Vinegar
- 2 tsp Lemon Juice
- For the Coating
- 2 tbsp Butter, melted
- 1/2 cup Allulose *or Erythritol
- 1 tbsp Ground Cinnamon
- Heat oven to 400°f and coat a donut pan with non-stick spray.
- Microwave the butter in a small heat-safe dish for 30 seconds, then set aside.
- Whisk the almond flour, coconut flour, baking powder, ground flax, xanthan gum, and spices together until the mixture is distributed evenly.
- In a separate bowl beat the egg, vinegar, and lemon juice just until frothy. Add the sweetener and melted butter and whisk to combine-about 1 minute.
- Add the wet ingredients to the dry and mix well, allowing the flax to absorb some of the moisture. The batter will be thick and a bit sticky!
- To fill the donut pan, scoop the batter into a large plastic bag or piping bag. Cut the tip off at about 1 inch and pipe the batter directly into the wells. You can also spoon the batter into the pan and smooth it out with spoon dipped in water (to preven sticking). You should have enough to fill 5 of the 6 cavities. Bake for 10 minutes or until the tops are golden brown.
- Remove from the donut pan and brush with more melted butter and roll in cinnamon-sugar mixture. To Store: Cover loosely with parchment and store at room temperature.
I prefer using Swerve (erythritol) in my donut batter and Allulose as my cinnamon-sugar coating because you don't get the cooling effect! Use whichever works best for you and remember that Allulose is a bit less sweet so use an extra 2-3 tbsp if baking with it!
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Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 275 Total Fat 25g Carbohydrates 7g Fiber 4g Sugar 1g Protein 8g