Keto Cinnamon Sugar Donut Holes
These sweet treats deliver classic bakery flavor in every bite. They are wonderfully delicious, low carb, and keto friendly.
Equipment
- mini muffin pan
- wire rack
Ingredients
For the Donut Holes
- 1 1/2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/3 cup Granulated Allulose
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Nutmeg
- 2 Large Eggs
- 1/4 cup Butter, Melted
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract
For the Brown Butter Cinnamon Coating
- 1/4 cup Butter
- 1/3 cup Granulated Allulose
- 2 tsp Cinnamon
Instructions
- Preheat the oven to 350F and generously grease a 24 cup mini muffin pan. In a large bowl, whisk together the almond flour, coconut flour, 1/3 cup allulose, baking powder, salt and nutmeg. ----------------
- In a separate bowl, whisk the eggs, 1/4 cup melted butter, sour cream and vanilla until smooth. Pour into the dry ingredients and stir until you have a thick, scoopable batter. ----------------
- Scoop about 1 tablespoon of batter into each of 18 muffin cups and round the tops with damp fingers. Bake for 12 to 14 minutes until puffed and golden on the edges. ----------------
- While they bake, melt 1/4 cup butter in a small skillet over medium heat and keep cooking, swirling, until it turns golden brown with a nutty smell, about 4 minutes. Pour into a shallow bowl. ----------------
- In another shallow bowl, mix 1/3 cup allulose with the cinnamon. ----------------
- Let the donut holes cool in the pan for 3 minutes, then remove them while still warm. Roll each one in the brown butter, then immediately in the cinnamon sugar until fully coated. ----------------
- Place on a wire rack for 5 minutes so the coating sets. Serve warm, or store in an airtight container at room temperature for up to 2 days.