Doughnuts are not known for being healthy. They are greasy, sweet and way too good, but bad for your health, especially if you’re on a keto diet.

These oven-baked doughnuts will take less than an hour to make, are low carb and way more healthier than conventional doughnuts. And chances are that you probably already have most, if not all, of the ingredients at home. You’ll be stuffing your face with doughnuts in no time!

This recipe yields 6 doughnuts, but you can totally adjust it.



  • 1 ½ cup almond flour
  • ¼ cup water or unsweetened almond milk
  • 2 tsp gluten free baking powder
  • ¼ cup erythritol
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • ¼ cup butter, melted
  • 3 eggs
  • 1 tsp vanilla extract

Cinnamon coating:

  • ¼ cup erythritol
  • 1 tsp cinnamon

How to make:

  1. Preheat oven to 350ºF.
  2. Grease the doughnut pan. Set aside.
  3. Mix together the flour, baking powder, erythritol, cinnamon and salt in a large bowl.
  4. Whisk the eggs with the melted butter and unsweetened milk, then add it to the dry ingredients and mix well. Let the batter sit for a couple of minutes. If it turns out too thick, you can add more liquid. And it it it’s the other way around, just add more flour.
  5. Fill the doughnut pan ¾ of the way and bake until golden brown and firm to touch, this will take up to 30 minutes if you’re using a silicone mould.
  6. While the doughnuts are in the oven, prepare the cinnamon coating.
  7. Take the doughnuts out of the oven and allow to cool completely before coating them.
  8. You can either roll the doughnuts on a plate with the cinnamon coating or you can dust them. If you want them to be fully coated, you can melt some butter and brush the doughnut then roll in the cinnamon mixture.