Low Carb Apple Cider Doughnuts

Satisfy your sweet tooth guilt-free with these Low Carb Apple Cider Doughnuts—a wholesome twist on the classic fall favorite! Made with almond and coconut flours, these doughnuts are soft, tender, and gluten-free, with a perfectly spiced flavor from warm cinnamon and nutmeg. Infused with unsweetened apple cider for that iconic tangy sweetness, this recipe keeps it low-carb by using granulated erythritol as a sugar substitute. Baked to golden perfection in just 20 minutes, they’re easy to prepare and even easier to enjoy. For an optional finishing touch, coat them in a buttery cinnamon-erythritol blend for a crave-worthy crunch. Perfect for breakfast, dessert, or a snack, these keto-friendly apple cider doughnuts let you indulge while staying on track.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups blanched almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsweetened apple cider
• 1/4 cup unsalted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 0 coconut oil spray

Directions

Step 1

Preheat the oven to 350°F (175°C) and lightly grease a 12-cavity doughnut pan with coconut oil spray.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt until well combined.

Step 3

In a small saucepan over medium heat, combine the unsweetened apple cider and butter. Heat gently until the butter is melted and the mixture is warm.

Step 4

In a separate bowl, beat the eggs lightly and add the melted butter and apple cider mixture. Add the vanilla extract and apple cider vinegar and stir well.

Step 5

Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms, without any lumps.

Step 6

Transfer the batter into a piping bag or a zip-top bag with the corner snipped off for easy dispensing.

Step 7

Pipe the doughnut batter into the prepared doughnut pan, filling each cavity about 3/4 full.

Step 8

Bake in the preheated oven for about 18-20 minutes, or until the doughnuts are golden brown and a toothpick inserted into one comes out clean.

Step 9

Allow the doughnuts to cool in the pan for 5 minutes, then carefully remove them and transfer to a wire rack to cool completely.

Step 10

Optional: For a classic cider doughnut finish, brush the tops of the cooled doughnuts with melted butter and dip them into a mix of cinnamon and erythritol.

Nutrition Facts

Serving size	(644.0g)

Amount per serving	% Daily Value*
Calories	1802.7

Total Fat 147.3g	0%
Saturated Fat 30.0g	0%
Polyunsaturated Fat g
Cholesterol 620mg	0%
Sodium 1291.4mg	0%
Total Carbohydrate 181.8g	0%
Dietary Fiber 28.1g	0%
Total Sugars 28.1g
Protein 62.7g	0%

Vitamin D 120IU	0%
Calcium 672.5mg	0%
Iron 11.6mg	0%
Potassium 1851.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 10.9%

Carbs: 31.6%