We call this gluten free donut recipe our duped keto Dunkin donuts. Simple, old fashioned plain donuts (ours are coated with cinnamon “sugar” because, well, we like sugar coating) that you can whip up in about 30 minutes from start to finish.
We like these sugar free donuts for two reasons. First off, there is no need for deep frying. These little treats are baked in the oven, so no mess, no added grease, no messing with hot oil or a messy deep fryer. The second thing we love about this recipe is that it bakes up a perfect half dozen, so no need to fill a second pan or do a second bake unless you want to double the recipe.
At just 3 net carbs per donut, this recipe is also great for a low carb or keto diet, too.
The first time I made these my husband ate four in one sitting. I told him that’s not how low carb diets work. That’s not how any of this works! Now I only make them for him on special occasions.
A few notes about this gluten-free donut Recipe
This recipe is very adaptable. We like to think of them as sugar free Dunkin’ cinnamon donuts, but you can glaze them, add sugar-free sprinkles, coat them in chocolate glaze, or add anything you want to them to make them extra spectacular. They are fantastic for when you just need a donut fix.
This donut recipe is:
- Refined sugar-free
- Low carb
- Easy & quick to make
- Small batch (half a dozen)
- Freeze exceptionally well!
A Note About Nutmeg
Which sweeteners Work best in this low carb donut recipe?
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We used allulose for the donuts because that is the sweetener that we find gives the best texture and taste to low carb and gluten-free baked goods.
Bocca Sweet will work just as well as allulose in this recipe.
If you use erythritol, be sure to keep the donuts stored covered at room temperature.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Tips & Tricks to get gluten free Donut batter perfect every time
There are a few tips and tricks that go along with any kind of low carb baking. We created an entire post on how to get the best rise and crumb out of your low carb ingredients. For this specific gluten free doughnut recipe, we added the tips and tricks that we used to create the perfect texture.
- Be sure to sift your dry ingredients. Gluten-free flour blends really need to be sifted to remove lumps.
- Don’t skip the vinegar. It helps to thicken the cream and helps the leavening agents do their job. You cannot taste the vinegar in the final product.
- Don’t skip the xanthan gum! Although the recipe only calls for 1/4 of a teaspoon, the texture is much better with the xanthan gum added. We have an entire post dedicated to why xanthan gum makes homemade gluten free recipes so much better.
- Be sure to use room temperature eggs. If you add melted butter to ice-cold eggs, the butter will seize up and change the donuts’ texture.
- Be sure to whisk your wet ingredients until light and foamy.
- Gently fold your wet ingredients into your dry. Do not over mix. Over mixing is the easiest way to ruin the batter, as it will create a heavy texture in your donuts.
Extra Baking Tips
- Be sure to grease your pans very very well with either butter, coconut oil, or cooking spray.
- Use a piping bag to perfectly fill your donut pan. Be sure to fill your donut wells all the way to the top edge of the pan.
- 10 minutes into baking cover the donuts with a piece of tin foil to prevent over-browning.
Storage & Serving suggestions
If you used allulose or bocca sweet as your sugar replacements you can store your sugar free doughnuts covered in the fridge for up to 4 days.
If you used any type of sugar alcohol, like xylitol or erythritol, the donuts should be stored covered at room temperature for up to 3 days.
You can also freeze these donuts for up to a month .
It goes without saying that these low carb donuts go smashingly well with a hot cup of coffee! You’ll feel like you’ve just come from the donut shop.
Baking Tools required for this recipe
Not everyone has a donut pan, but for this recipe it is definitely required. This is a very soft dough, and it does not hold the donut shape on its own, so if you use a mini muffin pan or baking sheet you’ll end up with flat cookies rather than donuts. If you want a more bite-sized treat, you could use a mini donut pan, or make donut holes by using a donut hole pan.
Personally I don’t like using a silicone donut pan, because it’s just too easy to spill the batter.
For this recipe you will need:
- A Doughnut Pan
- Mixing Bowls (1 large bowl, 1 medium bowl)
- Whisk (don’t use an electric mixer!)
- Pastry Bag (no tip required) – You can also fill a ziplock bag and cut the corner off
- A Wire Cooling Rack
Easy to make Homemade gluten-free donuts
If you’re on a gluten-free diet and have a craving for a traditional donut, this gluten free sugar donut will hit the spot. These are also sugar-free donuts, so they’re perfect on a low carb diet, too. So if you’re looking for gluten free, low carb, or keto doughnuts, skip the sugary Krispy Kreme, and make these ones at home in 30 minutes!
Looking for more gluten free donut recipes? Check out our gluten free pumpkin spice donut recipe!
Editorial note: This post was originally published on February 2, 2021, and was updated on February 7, 2022.
- 1 1/4 cup fine ground almond flour
- 1/3 cup granular allulose
- 2 tsp gluten-free baking powder
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 3/4 tsp ground nutmeg
- 2 tsp apple cider vinegar
- 1/4 cup heavy cream
- 1/4 cup melted unsalted butter
- 2 large eggs (room temperature)
- 1/2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/3 cup granular allulose
- 2 tsp cinnamon
- Preheat oven to 350F and grease and prepare donut pan.
- In a large mixing bowl, sift almond flour, allulose, baking powder, xanthan gum, salt, and nutmeg. Set aside.
- In a separate medium-sized bowl, add the room temperature eggs, vanilla, melted butter, heavy cream, and vinegar and blend until well combined and frothy (2 minutes)
- Pour wet ingredients into dry and mix only until combined. Do not over-mix.
- Place batter into a large pastry bag with a large opening (no tip required) and pipe batter evenly into the donut pan cavities.
- Give the pan a few gentle taps on the countertop to release any air bubbles and to even out the batter. You can go back with a spoon to level out the batter if you need to.
- Bake for 15 minutes in a 350F oven and then gently place a loose piece of tin foil over the top of the baking pan to prevent over-browning
- Bake for another 5-7 minutes or until the donuts are golden brown and cooked all the way through. Use a toothpick to test doneness.
- Cool the donuts in the pan for at least 30 minutes before removing them. The donuts are quite tender until they have completely cooled and may break if pulled from the pan too early.
Cinnamon Sugar Mixture Topping
Place the cinnamon and granular allulose in a flat bottomed pan, or large plate and mix well.
- Gently place the donuts in the pile of cinnamon sugar and use a spoon to coat the donuts with the topping
- Freshly ground nutmeg is stronger than pre-ground found in a spice jar. If you use fresh ground nutmeg, reduce the nutmeg in this recipe by 1/4 of a tsp.
- In this recipe xanthan gum is optional. The donuts turn out fine without it, but the final texture is better if you include it.
- Use room-temperature eggs in this recipe to prevent the melted butter from seizing.
- Be sure to grease your pan very very well.
- Don't skip the tin foil step in the baking instructions. Almond flour will over brown very very quickly and the tin foil will help avoid that problem.
- If your donut pan is on the thin side, or if using a silicone pan place the pan on a cookie sheet before placing it in the oven. This will help over-browning from the bottom.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 94mgSodium: 287mgCarbohydrates: 7gNet Carbohydrates: 03.5gFiber: 3.5gSugar: 1gProtein: 7g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.