Unbelievably soft and at just 2g net carbs (!!), these baked keto apple cider donuts will give you true fall flavors with a couple simple tricks! Easy-peasy and all sugar free.
Keto Apple Cider Donuts
Baked & pillowy-soft!
Who said you couldn’t indulge in your favorite fall flavors while on keto?! These little beauties are proof that you surely still can, but without breaking the carb count that is.
They’re so (soooo!) soft, beautifully spiced and with just the right amount of ‘apple’ coming through. For real, this is one of those recipes on the site that will truly make you question “if its keto”.
i.e. an absolute must-make!
For The ‘Apple Cider’
This is the natural apple extract I found to result in incredibly believable results (!!). It’s pretty much like apple juice; and tbh I’m fairly excited to try it in my keto ‘apple’ pie and muffins (even though you don’t technically need it in those, I’m sure it’ll make them even more believable!).
During my trials, I found the optimal quantity of apple extract to be 2 teaspoons. You probably could get away with 3 if really into apples… but definitely don’t go as high as 4 or it’ll taste medicinal (trust me!).
And do keep in mind that regular apple cider donuts are more subtle than ‘in your face’, so resist the temptation to overdo it ;)!
Deets ‘N Tricks
In order to get your donuts looking all nice and neat, I’m going to highly suggest you use a pastry bag (such as these) or simply use a thick plastic bag.
You also don’t need a pastry tip here. Simply cut a 1 inch opening on the bag, pipe it out onto a donut pan as smoothly as you can, and seal the edges gently with a wet fingertip (so the dough doesn’t stick and they rise evenly).
You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).
(Baked!) Paleo & Keto Apple Cider Donuts
For the apple cider donuts
- 128 g almond flour
- 44 g golden flaxseed meal
- 18 g psyllium husk powder
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum or 4 tsp golden flaxseed meal
- 1/4 teaspoon kosher salt
- 2/3 cup allulose or 1 cup xylitol or erythritol
- 1 teaspoon blackstrap molasses totally optional (or use a brown sugar replacement)
- 4 eggs
- 2 teaspoons apple extract *
- 2 teaspoons apple cider vinegar
- 84 g unsalted grass-fed butter melted and cooled
- 120 g sour cream or coconut cream + 1 TBSP apple cider vinegar (at room temperature)
For the cinnamon 'sugar' coating
- Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a donut or muffin pan.
- Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
- Add sweetener, molasses (optional) and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy, thicker and lighter in color. With the mixer on, add in the apple extract, apple cider vinegar and butter.
- Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix!).
- Transfer the batter into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag roughly 1 inch wide. Pipe out dough onto donut pan, wet your finger tip and smooth out where the ends meet (for a more even rise).
- Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The donuts will collapse a tad post bake bit, but don't sweat it.
- Allow to rest in pan for 10 minutes before removing. Brush with melted butter and sprinkle with cinnamon 'sugar' coating.
- Store them at room temperature in an airtight container for 3 days.