Low-Carb • Sugar-Free • Soft & Golden
These keto twisted donuts are lightly crisp on the outside, pillowy on the inside, and coated in cinnamon “sugar” without the sugar. Fried or air-fried, they taste like a bakery treat—without the carb crash.
Makes: ~8 mini donuts
Ingredients
Dough
2 cups almond flour
¼ cup coconut flour
¼ cup whey protein isolate (optional but highly recommended for fluffiness)
3 Tbsp monk fruit or granulated erythritol
1 Tbsp baking powder
½ tsp xanthan gum (for flexibility)
¼ tsp salt
4 large eggs
3 Tbsp melted coconut oil or butter
2 oz cream cheese, softened
1 tsp vanilla extract
1 Tbsp heavy cream (add more if dough is too thick)
For Frying
Coconut oil, avocado oil, or light olive oil (for shallow frying)
For Coating
¼ cup powdered erythritol or monk fruit blend
½ tsp cinnamon (optional)
Instructions
1️⃣ Make the Dough
In a large bowl, whisk together almond flour, coconut flour, whey protein, baking powder, xanthan gum, salt, and sweetener.
In a separate bowl, mix eggs, melted butter, cream cheese, vanilla, and heavy cream until smooth.
Combine wet and dry ingredients and mix until a soft, thick dough forms.
Let rest 5–10 minutes so the flours fully absorb moisture.
2️⃣ Shape the Donuts
Divide dough into 8 equal pieces.
Roll each piece into a rope about 6 inches long.
Twist two ropes together or loop one rope into a knot.
Place on a parchment-lined tray and refrigerate 10 minutes to firm up.
3️⃣ Fry (or Air Fry)
Stovetop Frying:
Heat oil to 320–340°F (160–170°C) over medium-low heat.
Fry donuts 2–3 minutes per side until golden brown.
Transfer to paper towels to drain excess oil.
Air Fryer Option:
Air fry at 350°F (175°C) for 8–10 minutes, flipping halfway.
4️⃣ Coat & Serve
While warm, roll donuts in powdered erythritol (or cinnamon sweetener mix).
Enjoy plain or dip into:
Sugar-free chocolate glaze
Keto caramel sauce
Cream cheese frosting
Serving Ideas
Bulletproof coffee
Unsweetened almond or coconut milk
A few fresh raspberries or strawberries
Tips & Variations
Add nutmeg or lemon zest to the dough for extra flavor
Chocolate glaze: melt ¼ cup sugar-free chocolate chips + 1 Tbsp butter + 1 Tbsp cream
Store in an airtight container in the fridge up to 4 days
Reheat gently in air fryer or toaster oven