Servings: 12 mini donut muffins
Total Time: 22 minutes
Difficulty: Easy
Calories per Serving: ~95
Macros (per donut):
Protein: 6g • Carbs: 4g (Net 2g) • Fat: 6g • Fiber: 2g
Intro
If you’ve been craving the warm, nostalgic flavor of cinnamon sugar donuts — without the sugar crash — these keto cinnamon sugar muffin donuts will be your new morning ritual. They’re soft, pillowy, lightly sweet, and coated in a buttery cinnamon “sugar” dust that tastes just like a bakery classic.
This low carb version gives you all the cozy comfort of traditional donut muffins, but made with almond flour, protein-rich ingredients, and clean sweeteners that fit perfectly into a keto, high-protein, and Weight Watchers–friendly lifestyle.
Whether you enjoy them for breakfast, a grab-and-go snack, or a light dessert, these keto cinnamon sugar muffin donuts deliver the perfect balance of sweetness, warmth, and macro-friendly goodness — in under 25 minutes from start to finish.
Look at the Recipe
- Soft, fluffy interior with a golden, tender muffin texture.
- Warm cinnamon spice paired with a sweet, buttery coating.
- Low carb, protein-boosted, and naturally gluten-free for clean eating.
Ingredients Needed
For the Muffin Donuts
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- 1 scoop vanilla whey or keto protein powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
- 2 large eggs
- ¼ cup melted butter or coconut oil
- ¼ cup allulose or monk fruit sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 2 tbsp melted butter
- 2 tbsp powdered allulose
- 1 tsp cinnamon
How to Make Our Keto Cinnamon Sugar Muffin Donuts
- Preheat and prep. Set your oven to 350°F (175°C). Line a mini muffin tin or donut pan with nonstick spray.
- Mix dry ingredients. Whisk almond flour, coconut flour, protein powder, cinnamon, baking powder, and salt in a bowl.
- Combine wet ingredients. In another bowl, whisk eggs, melted butter, sweetener, almond milk, and vanilla until smooth.
- Bring it together. Fold the dry mixture into the wet mixture until a thick batter forms.
- Fill and bake. Spoon batter into molds, filling each about ¾ full. Bake 10–12 minutes, or until lightly golden and springy.
- Coat with cinnamon sugar. When warm, brush each muffin donut with melted butter. Roll or sprinkle with the powdered allulose-cinnamon mixture.
- Cool slightly before serving for the perfect donut-muffin hybrid texture.
Storage & Serving Suggestions
Storing:
Store in an airtight container for 3–4 days at room temperature or up to 7 days in the refrigerator.
Freezing:
Freeze without the coating for up to 2 months. Add the cinnamon sugar coating after thawing.
Serving Ideas:
- Pair with your morning coffee
- Serve with Greek yogurt for a high-protein breakfast
- Top with sugar-free whipped cream for dessert
Tips & FAQs
Can I make these dairy-free?
Yes — use coconut oil instead of butter and choose a dairy-free keto protein powder.
Why use allulose instead of erythritol?
Allulose melts and coats like real sugar, giving a soft, donut-like finish without the crunchy texture of erythritol.
Can I make these in a full-size muffin tin?
Absolutely. Bake 16–18 minutes and test with a toothpick.
How can I increase the protein?
Add a second scoop of protein powder and increase almond milk by 1–2 tbsp to balance moisture.
Do these work for Weight Watchers?
Yes — they’re light, low sugar, and easily modifiable. Swap half the almond flour with powdered peanut butter to lower points further.
