Fluffy baked donut muffins that are low carb, gluten free and keto-friendly. These muffins taste like old fashioned cake donuts and are easy to make. They are finished with a cinnamon sugar coating.
One of my favorite easy things to bake are sugar donut muffins which are basically mini muffins that taste like old fashioned cake donuts. So I have been determined to make a good keto version. These are so fluffy and light and taste just as good as the ones with flour.
The batter takes about 15 minutes to make and then the donuts are ready to go in the oven.
Can these donut muffins be made in a donut pan?
I don’t recommend it. I tried baking them in donut and mini donut pans. But the batter needs to cook a lot longer in the donut pans and it ends up drying out the batter so that the donuts are not nearly as fluffy as when they are baked in a mini muffin pan.
Important Baking Tips
- Use mini muffin liners. This is almost a must. The muffins have a very delicate crumb, so it does stick to the pan, even when greased. It is very hard to get these out of the muffin molds in one piece without muffin liners.
- Muffin liners will also make these muffins look more like little muffins. The muffins do not puff up as much as traditional muffins, so they look quite flat on top when you bake them directly in the mini muffin pan.
- These are best baked as mini muffins instead of full-sized muffins. The tops of these muffins brown quite a bit as they bake. If you were to make full-sized muffins, these muffins would need to bake a lot longer and would cause the edges to burn before they are finished baking. If you are looking for a full-sized muffin recipe, try my Keto Pumpkin Snickerdoodle Muffins or Keto Snickerdoodle Muffins instead.
I usually don’t like to share recipes that are so restrictive with the baking equipment needed but these muffins are just so good that I had to share them!
If you’re looking for more keto breakfast recipes you might like my keto waffles, too.
Keto Donut Muffins
- 1 cup superfine almond flour
- 1/3 cup erythritol sweetener granular
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup unsalted butter melted
- 1/4 cup unsweetened almond milk
Cinnamon Sugar Coating
- 2 tbsp erythritol sweetener granular
- 1/4 tsp ground cinnamon
- Preheat oven to 350°F. Line muffin pan with mini muffin liners. In a small bowl, combine cinnamon sugar coating ingredients and whisk to evenly mix. Set aside.
- In a large bowl, whisk together almond flour, sweetener, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together eggs, vanilla, butter and milk.
- Add liquid mixture to the dry batter and whisk until smooth.
- Add about 1 tbsp batter to each muffin mold (filling them about 2/3 full). You do not want to overfill because it will cause the tops of the muffin to spread out and flatten. Bake for about 15 minutes or until edges of the muffins turn a dark brown and center is fully cooked.
- Remove muffins from pan. While muffins are still hot, dip tops in cinnamon sugar coating. This must be done while the muffins are hot, otherwise the coating will not stick. Place muffins on a cooling rack to cool. Store uneaten muffins in an airtight container.
- Adapted from Wholesome Yum
- I used So Nourished Erythritol Sweetener Granular.*
- I don't recommend baking these in a donut pan. The donuts have to cook longer to not stick to the pan and it causes them to be drier and not as fluffy.
- Make sure to use mini muffin liners.* The muffins have a very delicate crumb, so it does stick to the pan, even when greased.
- These should be baked in mini muffin pan* rather than a full sized 1-cup muffin pan. The tops of these muffins brown quite a bit as they bake. If you were to make full-sized muffins, these muffins would need to bake a lot longer and this leads to the edges burning before the muffins are fully cooked.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.