This recipe for Low-Carb Cinnamon Sour Cream Donuts makes tender, spiced donuts to start the day on a sweet note. These sugar-free donuts are made with almond flour making them suitable for low-carb, gluten-free, grain free, keto, Atkins, and Banting diets.
Preheat oven to 350º Fahrenheit. Grease two donut pans (with room for 6 donuts each) with coconut oil or other oil of choice.
In a medium mixing bowl, whisk together the almond flour, granulated sweetener, cinnamon, nutmeg, baking soda and sea salt.
Using a separate mixing bowl, whisk together the eggs and sour cream. Whisk in the almond milk.
Stream the butter into the wet ingredients while whisking. Pour the wet ingredients into the dry ingredients and stir together until combined.
Spread the batter into the prepared donut pans. Bake for 10-12 minutes, or until the top springs back when lightly touched.
Allow donuts to cool in the pan for 5 minutes before removing from the pan. Meanwhile, prepare the powdered topping
In a small mixing bowl, mix together the powdered sweetener and the cinnamon. Remove donuts from the pan and arrange on a baking sheet.
Place powdered topping in a fine mesh strainer and sprinkle the topping evenly over the donuts.
***Please read the write-up above for suggestions. Nutritional information was calculated using powdered erythritol.
Net Carbs (g) 3 per serving