This recipe for nut free and keto donuts is about to become one of your new favorites! These donuts do not contain almond flour and, instead, use ingredients like sesame seeds and coconut flour to make the batter. In less than 30 minutes, you can prepare, bake, and serve this tasty low carb treat!
- ½ cup (72g) sesame seeds
- 4 eggs, room temperature, yolks and whites separated into 2 separate bowls
- ¼ cup (48g) golden monk fruit sweetener
- ¼ cup (56g) melted butter, cooled to room temperature
- ¼ cup (28g) coconut flour
- 1 tsp pure vanilla extract
- 1 ½ tsp gluten-free baking powder
Cinnamon Sugar Topping:
- Batter: Preheat oven to 350 degrees. Generously coat donut pan cavities with nonstick cooking spray.
- In a blender, pulse sesame seeds until ground into a fine flour (be careful to not overmix as this will yield the start of making sesame seed butter).
- In a large mixing bowl, using an electric mixer, mix egg whites until stiff peaks form. Set bowl aside.
- In a separate mixing bowl, add egg yolks and monk fruit sweetener and, using an electric mixer, mix together until pale in color. Using a rubber spatula, stir in melted butter. Add in remaining ingredients and mix until ingredients are well-combined before, using a rubber spatula, gently folding in mixed egg whites.
- Transfer batter to a piping bag and, with a wide round piping nozzle, pipe mixture into individual cavities of donut pan. Transfer pan to oven and bake until donuts are cooked through and are fluffy, about 10-12 minutes.
- Cinnamon Sugar Topping: Meanwhile, prepare topping by mixing together cinnamon and monk fruit sweetener in a small bowl.
- Final Steps: After baking, remove pan from oven and allow donuts to cool before removing from cavities and transferring to a wire rack. Sprinkle topping mixture atop donuts and serve.
Sesame Seeds Substitution: You should be able to sub in sunflower seeds for sesame seeds at a 1:1 ratio; follow the same method to pulse them in a blender to make them into a flour. Alternatively, You can use ground sunflower seed meal (click the link if you want to view the product on Amazon, which is where I purchase it).
Where Monk Fruit Sweetener Can Be Purchased: Monk fruit sweetener is now widely available at most grocery stores, especially specialty food stores and Costco. I personally purchase mine online from Lakanto and have it directly shipped to me. If you want to order your monk fruit sweetener online, you can use discount code REALBALANCED for 20% OFF your order!
Donut Base Flavor Alterations: You can change the base flavor of these donuts, but it will obviously require a bit of experimenting. For example, you could make them chocolate-based donuts (chocolate in the batter), but using unsweetened cocoa powder to do this will change the amount of other ingredients you will need. I haven’t personally tested other variations at this point, but if you do and it goes well, I would love for you to share that with me and other readers in the comments of this post!
Optional Dark Chocolate Topping: Melt sugar-free chocolate chips or 85% (or higher) dark chocolate using the double boiler method. One-by-one, dunk one half of each donut in the melted chocolate. Transfer the donuts to the refrigerator to chill so the melted chocolate can set. If you go this route, to further elevate your donuts, you can add chopped toasted sesame seeds or toasted coconut flakes on top.
Optional Whipped Cream & Berries Topping: Using an electric mixer, whip together heavy whipping cream and powdered monk fruit sweetener, pipe on top, and top with fresh berries.
Not Including Cinnamon Sugar Topping: If you want to sway from the original recipe by excluding the cinnamon sugar topping, I would suggest adding 1/3 cup (64g) monk fruit sweetener instead of 1/4 cup (48g) to the base. I used 1/4 cup (48g) because I knew I was adding the topping and didn’t want the final donuts to be overly sweetened.
Net Carbs: Each donut contains 3.5 grams of net carbs. This recipe yields 6 servings in total and 1 donut is equivalent to 1 serving.
Refrigerator Storage: Store in an airtight container for up to 4 days.
Freezer Storage: Wrap baked donuts in wax paper and store in an airtight container in the freezer for up 2 months.
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