We call this gluten-free donut recipe our duped keto Dunkin’ donuts. These simple old-fashioned plain donuts—coated in a cinnamon “sugar” because we love that coating—come together in about 30 minutes from start to finish.
There are two things we especially like about these sugar-free donuts. First, there’s no deep frying: they’re baked in the oven, so there’s less mess, no extra grease, and no handling of hot oil. Second, the recipe yields a perfect half dozen, so you don’t need to run a second batch unless you want more.
At roughly 3 net carbs per donut, these are a great option for low-carb or keto diets.
A few notes about this gluten-free donut recipe
This recipe is versatile. Think of them as sugar-free Dunkin’ cinnamon donuts, but feel free to glaze them, add sugar-free sprinkles, dip them in chocolate, or top them however you like. They’re perfect when you need a donut fix without the sugar or gluten.
This donut recipe is:
- Refined sugar-free
- Gluten-free
- Low carb
- Quick and easy to make
- Small batch (makes six)
- Freezes exceptionally well
A Note About Nutmeg
The classic flavor in old-fashioned donuts is nutmeg.
Nutmeg is a seed, not a nut. People with tree-nut allergies can often tolerate seeds, but always check with an allergist if unsure.
Freshly ground nutmeg is stronger than pre-ground. If you use freshly ground nutmeg, reduce the amount in this recipe by 1/4 teaspoon.
Which sweeteners work best in this low-carb donut recipe?
We used allulose for the donuts because it gives the best texture and taste in many low-carb and gluten-free baked goods. Bocca Sweet performs similarly and is a fine substitute.
You can use erythritol or monk fruit sweeteners, but note that monk fruit can dry the donuts out, and erythritol can make them a bit firmer as they cool. If you choose erythritol, store the donuts covered at room temperature to help retain texture.
Sweetener Tips, Low-Carb Baking Notes, and FAQ
For detailed guidance about sweetener swaps, must-have tools, and low-carb baking techniques, consult reputable FAQ resources or baking guides specific to almond and coconut flour, or the sweeteners you plan to use. Good references include posts about baking with almond flour, baking with coconut flour, and deep dives into allulose, monk fruit, and erythritol. There are also helpful guides on xanthan gum and its alternatives.
Tips & tricks to get gluten-free donut batter perfect every time
Low-carb baking has a few important techniques that help you get the best rise and crumb. For these donuts, follow these specific tips for optimal texture:
- Sift your dry ingredients. Gluten-free flour blends can clump, so sifting removes lumps and ensures even distribution of leavening.
- Don’t skip the vinegar. A small amount of vinegar thickens the cream and helps the leavening activate. You won’t taste it in the finished donut.
- Use xanthan gum. Even 1/4 teaspoon improves texture by providing structure in gluten-free baking; the donuts are better with it.
- Use room-temperature eggs. Adding melted butter to cold eggs can cause the butter to seize and affect texture.
- Whisk wet ingredients until light and foamy. This incorporates air and contributes to a tender crumb.
- Fold wet into dry gently; do not overmix. Overmixing creates a dense product. Stop mixing as soon as ingredients are combined.
Extra baking tips
- Grease your pan very well with butter, coconut oil, or nonstick spray to prevent sticking.
- Use a piping bag to fill the donut pan for clean, even wells; fill to the top edge of each cavity.
- After 10 minutes of baking, tent the pan with foil to prevent over-browning on the tops.
Storage & serving suggestions
If you used allulose or Bocca Sweet, store the donuts covered in the refrigerator for up to four days. If you used a sugar alcohol like erythritol or xylitol, store covered at room temperature for up to three days. You can freeze these donuts for up to a month; thaw and refresh in a warm oven for best texture.
These low-carb donuts pair beautifully with a hot cup of coffee and will give you that bakery feel at home.
Baking tools required for this recipe
A donut pan is required for this recipe because the batter is soft and needs support to hold a donut shape. Using a mini-muffin pan or a baking sheet will produce flat results. For bite-sized treats, use a mini donut pan or a donut-hole pan.
We avoid silicone for this batter because spills are more likely; a sturdy metal pan works best. Other useful tools are mixing bowls, a whisk (don’t use an electric mixer), a piping or zip-top bag to fill the pan, a silicone spatula, a fine mesh sifter, and a wire cooling rack.
Easy-to-make homemade gluten-free donuts
If you follow a gluten-free diet and crave a traditional donut, this recipe delivers. Because these are sugar-free as well, they work for low-carb plans and keto lifestyles. Skip the sugary chain-store donuts and make these at home in about 30 minutes for a fresh, satisfying treat.
Enjoy!
Looking for more gluten-free donut ideas? Try pumpkin spice, strawberry-glazed, or chocolate-glazed variations for seasonal or festive flavors.
Editorial note: This post was originally published on February 2, 2021, and updated on February 7, 2022.
Delicious Keto Dunkin Donuts CopyCat Recipe
Ingredients
Donut Batter
- 1 1/4 cup fine ground almond flour
- 1/3 cup granular allulose
- 2 tsp gluten-free baking powder
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 3/4 tsp ground nutmeg
- 2 tsp apple cider vinegar
- 1/4 cup heavy cream
- 1/4 cup melted unsalted butter
- 2 large eggs (room temperature)
- 1/2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/3 cup granular allulose
- 2 tsp cinnamon
Instructions
Donut Batter
- Preheat oven to 350°F and grease and prepare a donut pan thoroughly.
- In a large bowl, sift almond flour, allulose, baking powder, xanthan gum, salt, and nutmeg. Set aside.
- In a medium bowl, whisk room-temperature eggs, vanilla, melted butter, heavy cream, and vinegar until combined and frothy, about 2 minutes.
- Pour wet ingredients into dry and mix only until combined. Do not overmix.
- Transfer batter to a large pastry bag or zip-top bag with the corner cut off and pipe batter evenly into donut pan cavities.
- Tap the pan gently to release air bubbles and level the batter. Smooth with a spoon if needed.
- Bake 15 minutes at 350°F, then tent loosely with foil to prevent over-browning.
- Bake another 5–7 minutes until golden and fully cooked; test with a toothpick.
- Cool donuts in the pan for at least 30 minutes before removing; they are delicate until fully cooled.
Cinnamon Sugar Topping
- Combine the cinnamon and granular allulose in a shallow dish and mix well.
- Gently press cooled donuts into the cinnamon-sugar and use a spoon to coat evenly.
Notes
- Freshly ground nutmeg is stronger: reduce by 1/4 teaspoon if using fresh.
- Xanthan gum is optional but improves the final texture.
- Use room-temperature eggs to keep the fat from seizing.
- Grease your pan very well and tent with foil to avoid over-browning.
- If using a thin or silicone pan, place it on a baking sheet to prevent bottom over-browning.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 267
Total Fat: 25g
Saturated Fat: 9g
Cholesterol: 94mg
Sodium: 287mg
Carbohydrates: 7g
Net Carbohydrates: 3.5g
Fiber: 3.5g
Sugar: 1g
Protein: 7g
Nutritional information is approximate. Net carbs are total carbs minus fiber; sugar alcohols are typically excluded from net-carb counts because they minimally affect blood sugar for many people.