I can't stop making these keto apple cider donuts: soft, buttery, rolled in cinnamon "sugar," with just 1 net carb each. I use apple extract to nail that cider-shop flavor without the carbs from real apples.
I’ve made a lot of keto donuts over the years, from Krispy Kreme copycats that can fool your local donut shop to cinnamon-coated churro bites I eat straight off the pan. But these apple cider donuts are my new favorite. They’ve got that classic apple orchard vibe: warm, buttery, and coated in cinnamon “sugar.” And unlike most versions that lean dry or crumbly, these are soft, fluffy, and hit that sweet spot between sweetness and spice.
I originally created this recipe for ChocZero and coated the bites in their sugar-free white chocolate, but they turned out so good that I knew I had to share the recipe with you too. The cinnamon “sugar” coating is my favorite version though. Something about butter plus cinnamon plus a warm donut that just works.
What sets this recipe apart
No apples or apple juice: I recreated that nostalgic cider flavor without apples or juice (which would spike the carbs). Instead, I use apple extract. It’s the secret ingredient that gives these donuts their cozy, cider-like aroma. I’ve tried a few different brands over the years and LorAnn’s is the one that actually tastes like real apples without any weird chemical aftertaste. A teaspoon is all you need.
Fluffy, puffy and perfect texture: The dough includes a mix of almond flour and unflavored whey protein isolate (I use Isopure Zero Carb), which helps them puff up like traditional cake donuts while keeping them gluten-free and high in protein. Each one has about 1 net carb and 5 grams of protein, so yes, you can totally have seconds.
No coconut flour: Most low-carb versions rely on coconut flour or dense nut-based batters that end up feeling more like muffins than donuts. These bake up light and tender thanks to the whey protein and a touch of xanthan gum, which mimics the structure you’d get from gluten. Once they’re brushed with melted butter and rolled in a cinnamon-sweetener blend, they hit that balance of crisp outside, soft inside.
Whether you’re missing your annual pumpkin patch donut fix or just need something warm with your morning coffee, these have you covered. They’re sturdy enough to toss in a lunchbox or bring to a friend’s house, too. One reader brought a batch to a brunch potluck and three people asked for the recipe before they finished eating. I make these almost every weekend in the fall, and my kitchen smells like an apple orchard the rest of the day. If you love fall baking, try my apple fritters, pecan pie muffins, or almond flour pancakes with a little cinnamon on top.
Ingredient swaps I've tested
Protein powder: I use whey isolate (Isopure Zero Carb), but I’ve also tested egg white protein, which gives a slightly softer crumb. I use the same protein in my instant pot donuts. I haven’t tested collagen peptides or plant proteins here, but I’d expect them denser since they don’t puff the way whey does. If you skip protein powder entirely and go with coconut flour, use about half the amount (1/4 cup) since it soaks up way more liquid, and expect a heavier texture closer to a muffin.
Dairy-free: I’ve swapped butter for coconut oil and sour cream for unsweetened coconut yogurt. The texture holds up, though the flavor leans a little more neutral. Whey isolate is still a milk protein, so a fully dairy-free batch also needs the egg white protein swap above.
Sweetener: Any granulated low-carb sweetener that measures 1:1 with sugar works here. I typically use monk fruit. For the coating specifically, allulose gives the best texture because it doesn’t have that cooling effect you get with erythritol. Erythritol makes the coating slightly crunchier, which some people actually prefer.
Spice variations: I’ve added nutmeg, ginger, and allspice to the coating alongside the cinnamon. Nutmeg is my favorite addition. A pinch goes a long way.
Coating options: The cinnamon “sugar” roll is my go-to, but I originally made these with a sugar-free white chocolate dip for ChocZero. Both versions are good.
Shape: Donut holes are fastest, but these also bake up in a mini donut pan or as mini muffins in about 8 minutes.
Storage and freezing
I keep mine in an airtight container at room temperature for up to 2 days, or in the fridge for about a week. The coating stays intact either way.
Fridge-cold ones need a quick 10-15 second microwave warm-up to bring back that soft, bakery-style texture. I usually just let them sit on the counter for 20 minutes if I’m not in a rush.
For freezing, I freeze them uncoated in a single layer on a sheet pan, then transfer to a freezer bag once solid. When I’m ready to eat, I thaw, dip in butter, and roll in the cinnamon “sugar” fresh. They taste just as good as the day I made them.
Tips before you start
I make these as donut holes most of the time, but if you have a mini donut pan, it works just as well and bakes in the same 6-8 minutes. Grease the pan with butter first, then a light spray of oil to make sure nothing sticks. For the coating, I use a fork to dip each one in melted butter (keeps my fingers clean), then roll in the cinnamon-sweetener mix. The butter is what makes the coating stick, so don’t skip that step. If you use the mini donut pan, pop the donuts out while they are still slightly warm so they do not stick, then let them cool completely before coating. A muffin tin works too, though the bake time shifts a little because the well is deeper.
Preheat oven to 325°F. In a large bowl, mix together almond flour, protein powder, baking powder, xanthan gum, cinnamon and salt.
For this step
1 cup almond flour
1/2 cup unflavored whey protein powder
1 ¼ teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 teaspoon salt
2
Add wet ingredients
Add in melted butter, sour cream, hot water and apple extract. Mix until combined.
For this step
1/4 cup unsalted butter, melted
2 tablespoons sour cream
2 tablespoons hot water
1 teaspoon apple extract
3
Roll the donut holes
Pinch off a small amount of dough and roll between the palms of your hands to form a ball about 1 inch in diameter. Place on a parchment lined baking tray. Repeat with remaining dough.
4
Bake the donuts
Bake in a 325 degree oven for 6-8 minutes. Let cool completely before rolling in the coating.
5
Cinnamon 'sugar' mixture
While the donuts are cooling, prepare the coating. In a small bowl, mix together sugar-free sweetener and cinnamon.
For this step
1/4 cup sugar-free sweetener
1 ¼ teaspoons ground cinnamon
6
Coat the donut bites
When the donuts are cooled, coat each with melted butter either by dipping them in or using a pastry brush. Then roll each in the cinnamon sugar mixture.
For this step
2 tablespoons unsalted butter, melted
Nutrition
Per serving: 1 donut
Calories
108
Fat
8.7g
Protein
5g
Total carbs
2.1g
Net carbs
0.9g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Do I need apple extract, or can I use real apple cider?
Yes, you need the extract, and no, real apple cider or juice does not belong here because it adds the carbs this recipe avoids. I tried these without the extract once and they just tasted like cinnamon donuts, good but missing that fall orchard flavor. One teaspoon is enough to perfume the whole batch, but strength varies by brand, so if yours runs mild, readers have bumped it to 1 1/2 teaspoons with good results.
Can I make these without xanthan gum?
I've made them both ways. Without xanthan gum, they hold together but they're more fragile and tend to crumble when you coat them in butter. The xanthan gum gives that slightly chewy, soft bite that makes them feel like a real donut. If you skip it, just be extra gentle when rolling them in the coating.
Can I make these nut-free?
I haven't tested a nut-free version of this exact recipe myself, but I've had readers swap the almond flour for sunflower seed flour with good results. You'd use the same amount. The flavor changes slightly (sunflower flour has an earthier taste), but the cinnamon coating covers most of that. If you try it, I'd love to hear how yours turn out.
Is it weird that these are on batch four in three weeks? I started browning the butter instead of just melting it, mostly because I got distracted and left it on the heat too long that first time, and now I do it on purpose! They taste so much closer to the donut shop ones that way. Same 6 to 8 minutes, nothing else changed. So good!
Really good. My first few balls kept cracking as I rolled them, so I let the dough sit about five minutes after mixing before shaping the rest. Gives the xanthan gum time to hydrate. After that they rolled smooth and baked even, same 7 minutes, just a lot less patching.
One teaspoon of apple extract is a starting point, not the target. First batch, the flavor was there but muffled. Bumped to 1.5 on batch two and the cider-shop thing actually came through. The 6-8 minute window is also pretty loose. Check at six. They firm up a lot as they cool, so pulling them when they still look underdone is the right call. Make both those tweaks and they’re what they should be.
Whey protein in baked goods usually leaves an aftertaste, like the recipe is apologizing for existing. Made these expecting to taste it the whole way through. Didn’t. Something the sour cream is doing, I think, what comes through is the cinnamon and that apple at the end. Compared to actual cider-mill donuts, the gap is smaller than it has any right to be.
Jordan, the sour cream theory checks out. Fat content mutes the bitter edge you get from a lot of isolates, and the acid cleans up what’s left. The protein choice matters too. I use Isopure Zero Carb, it’s one of the cleaner ones. Tested this with two other brands when I was developing it and they both tasted like a protein bar the whole way through. That cider-mill gap comment is going to haunt me the next time I make these.
Okay so I genuinely did not believe apple extract was going to taste like anything real (I almost ordered actual apple cider to reduce it down instead, which would have defeated the whole point), but I made a batch Sunday afternoon just to test and that warm cider-shop thing is legitimately in there and I do not know how. The texture surprised me too because I was expecting almond flour to make them crumbly, but whatever the whey protein does, it keeps them soft and dense. I am officially someone who makes homemade donuts now I guess? Annie, this is what finally sold me on keto baking.
Amanda, no special pan needed. These are donut holes, so I just roll them into balls and bake on a regular sheet pan. A muffin tin works too, though the bake time will shift a little since you’re filling a deeper well.
Wendy, I’ve found it at regular grocery stores, just check the baking aisle next to the vanilla extract. McCormick makes one. If your store is out, Amazon usually has it for a couple dollars and it ships fast.
Got a pool party Saturday and I’m totally making these. Can I refrigerate the dough overnight Friday, or is it better to bake ahead and hold off on the cinnamon coating until right before serving? I’ve never used xanthan gum and have zero idea how it holds up in the fridge.
Hi Vanessa, I haven’t chilled the dough overnight so I can’t tell you how the xanthan gum holds up. I’d bake Friday and coat them then. The coating stays fine overnight.
I’ve got collagen peptides instead of whey right now (huge tub in the pantry, ran out weeks ago), would that work as a straight swap or does whey do something to the texture collagen just can’t?
Collagen won’t give you the same puff. Whey actually sets and lifts, and collagen just doesn’t do that. Haven’t tested the swap myself but I’d expect them denser, maybe gummy. Egg white protein is the closest I’ve tried, and even that made them softer.
Doubted the cinnamon would stick past day two but it’s still holding on day four. Does get denser by day three though, just a heads up if you’re making ahead.
Lakshmi, day four with the cinnamon still on is better than I expected. The density creep is real. Almond flour compresses over time, I notice it around day two or three. 8-10 min at 300 before serving gets them close. Day one is still the peak, but making ahead totally works if you warm them up.
Hot water in the ingredient list made me stop and reread twice, but the dough came together so easily I almost thought I’d skipped a step. First time baking anything keto and these actually worked. Do they hold up the next day or is the cinnamon coating better fresh?
Figured the cinnamon coating would slide right off without a butter dip first. Nope, cooled them completely, rolled them through, and every one stuck. Better than my fried apple cider donuts, and those got a full butter bath.
Added a tiny pinch of nutmeg to the cinnamon coating because I had it out from something else, and it kind of changed everything. The coating smells more like an actual cider stand now, less just cinnamon sugar. I’m pretty new to keto baking and wasn’t sure the dough would come together but it took maybe 3 minutes, which I didn’t expect. Making another batch before my pool day snacks run out.
Browned the butter first and the dough got this nutty, almost caramel-y depth that worked perfectly with the cinnamon coating. Two extra minutes, totally worth it.
Ran out of xanthan gum halfway through mixing and just went for it anyway, figured worst case I’d have weird little almond flour blobs. They came out totally fine, slightly softer in the center but in a way I actually liked better. I also stirred a pinch of nutmeg into the cinnamon coating because it felt right for a spring afternoon bake session, and now the original version almost sounds boring to me. The apple extract smell right when you open the oven is genuinely stopping me in my tracks every time. Second batch is already cooling on the counter.
The softer center without xanthan gum tracks. The gum gives you a chewier, more structured bite (more donut-shop), but without it there’s this custardy thing in the center I actually prefer some batches. They’re more fragile when you roll them in the coating so if yours held together you hit the sweet spot. That apple extract smell still stops me every time. You got this one.
I’ve tried probably four other keto donut recipes and they all taste like sweetened almond flour. The apple extract here is what nobody else thought to use, and it actually lands. These taste like a cider mill stand, not like a keto workaround.
