Keto Donut Holes
These soft, fluffy Keto Donut Holes are everything you crave in a bite-sized treat—golden on the outside, tender inside, and dusted with a sugar-free cinnamon coating. Perfect for quick breakfasts, keto snacks, or guilt-free dessert. They’re baked, not fried, making them a healthier, no-fuss option!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20-24 donut hole
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20-24 donut hole
Ingredients
Donut Holes:
Donut Holes:
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ¼ cup granulated sugar-free sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¼ cup unsweetened almond milk
- 2 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract
- ¼ cup granulated sugar-free sweetener
- 1 tsp ground cinnamon
- 2 tbsp melted butter
Instructions:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or donut hole pan.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
- In another bowl, mix eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined. Batter will be thick.
- Spoon batter evenly into the greased pan.
- Bake for 13–15 minutes or until golden and a toothpick comes out clean. Let cool slightly.
- For the coating: Combine sweetener and cinnamon in one bowl; melt butter in another.
- Dip each donut hole in melted butter, then roll in the cinnamon sweetener until coated.
- Serve warm or store in an airtight container.
Serving Suggestion:
- Enjoy these donut holes warm with a cup of coffee, or pair them with unsweetened whipped cream or keto chocolate drizzle for an extra treat.
- Want them crispier? After baking, air fry at 375°F for 2 minutes to give the outside a crunchy shell.
- Use silicone molds for easy release.
- These freeze beautifully—reheat in the oven at 300°F for 5 minutes.
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