These keto apple cider donuts are packed with apple flavor! They are a delicious and simple autumn treat that the whole family will love - whether they are following a keto diet or not. Even better, one donut contains just 1.9g net carbs.
After I posted this keto apple cake a couple of weeks ago, I realised that I just do not have enough apple recipes on my website. It was time to rectify this - with these very delicious gluten free apple cider donuts!
Wait a second. Did I just hear someone shout: "But Katrin, apples are not keto"?
The answer is, it depends on the amount.
Apples contain a fair amount of carbs. However, keto is a metabolic state, not a food. And as long as you eat higher carb foods such as apples in moderation, they can be part of a keto diet.
Some people like to replace apples with flavouring. And that's totally fine, if that's your thing. However, I prefer to use real apples to get an apple flavor that tastes, well, real. Also, let's be honest, how often are you going to use a bottle with apple extract? It's just not as versatile as vanilla extract!
This keto donut recipe contains one apple weighing 125 grams, which is spread over 16 mini donuts.
Traditional apple cider donuts are, of course, not really made with apples, but with actual apple cider.
I'm not a fan of apple cider because firstly I think it tastes of apple juice that's gone off, and secondly because it contains tons of sugar. Therefore, I replaced the cider with an apple (as mentioned above), and - apple cider vinegar!
I am super pleased with the flavour of these sugar free donuts. Plus, they have a wonderfully moist yet fluffy texture. Let's take a look at the ingredients:
- Almond flour and coconut flour - These low carb gluten free flours always go very well together. I use ground almonds, which is the UK equivalent to regular almond flour in the US. Ideally, measure with scales rather than cups.
- Sweetener - I decided to go for a golden erythritol monk fruit sweetener that's a 1:1 sugar replacement. A white granulated sweetener would also work. You could use Swerve, allulose or even xylitol in this recipe. Just be aware that xylitol is highly toxic to dogs.
- Baking powder
- Spices - I used cinnamon, which is essential for this recipe. I also added nutmeg, ginger, allspice and cardamom. Don't worry if you don't have all of these. As long as you're using cinnamon, the donuts will taste great.
- Apple - Any dessert apple will work here. Just don't use Bramley apples, they're too sour. My apple weighed 125g after I peeled and chopped it. It was about 1 cup of chopped apple.
- Apple Cider Vinegar - has lots of health benefits
- Butter - should be melted, then cooled
- Eggs - make sure they are room temperature
- Vanilla extract
- Sweetener and cinnamon
See the recipe card for full information on ingredients and quantities.
Make it nut free: Replace the almond flour with a mix of sesame flour and sunflower seed flour.
Make it dairy free: Use coconut oil instead of butter.
It is surprisingly easy to make keto apple cider donuts. For detailed instructions, scroll down to the recipe card.
Here are the basic steps:
Start by peeling the apple and chopping it into small pieces. Then, put the chopped apple in a bowl, cover and cook in a microwave until soft (mine took 4 minutes at 900W). Alternatively, simmer on the stove with a splash of water until very soft.
With the apples prepared, let's get going: In a food processor or high speed blender, blend the eggs until fluffy, pale in colour and double the size.
Add the melted butter, sweetener, apple cider vinegar, vanilla and cooked apple and blend.
Now add all remaining dry ingredients - almond flour, coconut flour, spices and baking powder. Blend until a smooth batter.
Grease a silicone donut pan and fill in the batter. Don't over-fill or you'll lose the hole! Bake for 14 minutes.
Let the donuts cool completely before removing from the pan.
Mix together the "cinnamon sugar" mixture. Brush the donuts lightly with melted butter and roll in the mixture until coated all over.
Have been baking low carb for many years. Here is what you need to know to make the recipe perfectly:
Get a good rise: Always use fresh baking powder and room temperature ingredients in keto baking recipes. And take your time when beating eggs to get as much air into them as possible.
Silicone pan: I strongly recommend to use a silicone donut pan for this recipe. It's much easier to release the donuts than from a regular pan.
You can use 1 teaspoon of natural apple extract in this recipe. However, this would not REPLACE the apple, which you need for moisture as well as flavour. The apple extract would need to be used in addition to the apple.
I made a version with raw grated apple. Because this adds more moisture to the batter, you'd have to increase the almond flour by 25 grams or ¼ cup. The result is more rustic as you'll have small apple pieces in the low carb donuts.
No donut pan? Simply use a muffin pan! Depending on the size, increase the oven time accordingly. Test with a skewer to see when they're done. Full sized muffins normally take 25 minutes.
All low carb donuts keep well on the counter for about 5 days, and that includes keto apple cider donuts. I store them in a cookie jar. There's no need to store them in the fridge.
It's possible to freeze them, too! Put them in a ziplock bag and freeze for up to 3 months.
Tried this recipe? Give it a star rating below!
Keto Apple Cider Donutsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- silicone donut pan
Batter - dry ingredients
Batter - wet ingredients
- Preheat the oven to 180 C / 160 Celsius Fan / 350 F. Grease a silicone donut pan with melted butter or oil.
- Peel the apple and chop it into small pieces. Put these in a bowl, cover and cook in a microwave until soft (mine took 4 minutes at 900W). Alternatively, simmer on the stove with a splash of water until very soft. ***see recipe notes
- In a food processor or high speed blender, blend the eggs until fluffy, pale in colour and double the size.
- Add the melted butter, sweetener, apple cider vinegar, vanilla extract and cooked apple and blend.
- Now add all remaining dry ingredients - almond flour, coconut flour, spices and baking powder. Blend until a smooth batter.
- Fill into the prepared donut pan. Don't over-fill or you'll lose the hole! Bake for 14 minutes.
- Let the donuts cool completely before removing from the pan.
- Mix together the "cinnamon sugar" mixture. Brush the donuts lightly with melted butter and roll in the mixture until coated all over.
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon cardamom