Keto Cinnamon Roll Donut Holes

I made these donut holes completely on a whim one weekend and I just cannot get enough of them! I had no idea how they were going to turn out, but I was pleasantly surprised when they tasted JUST LIKE cinnamon rolls.

The texture was just a little off, so I had make one little tweak (adding collagen!) to hold everything together more and now they have the perfect texture! Literally identical to donut holes!

And the best thing is: this recipe couldn’t be easier to make. Like your kids or non-baking husband could easily make these donut holes with no issues. You just mix up the dough in ONE BOWL, roll them out with your hands, dip in butter and cinnamon sugar, then bake!

The frosting is best when whipped up a bit with a stand mixer or hand mixer, but honestly, it could also be mixed by hand in a small mixing bowl. I told you it was easy!

Did I mention it takes less than 30 minutes to make?? Oh yeah. You’re welcome.

As written, this recipe is keto and gluten free. But you can easily make a few substitutions to make it paleo and/or dairy free! Just see the recipe notes for my suggestions. 🙂

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Keto Cinnamon Roll Donut Holes

• Gluten-Free
• Dairy-Free
• Paleo
• Low Carb
• Keto
• Vegetarian or Vegan

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These delicious little donut holes taste just like cinnamon rolls but are so easy to make and come together in just 30 minutes! Plus they're keto and gluten free! They can easily be adapted to be paleo and dairy free with a few simple substitutions. 

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Servings: 24 donut holes

Ingredients 

Donut Hole Dough

• 1 1/3 cup packed 200g finely ground almond flour
• 1/4 cup 36g coconut flour (not too finely ground* - I suggest this brand)
• 2 Tbsp 28g Lakanto Golden Monk Fruit Sweetener (see notes for paleo option**)
• 2 Tbsp 12g grass-fed collagen
• 4 tsp aluminum free double acting baking powder
• 1/2 tsp fine sea salt
• 4 large eggs beaten (about 210g)

For rolling the donut holes

• 3 Tbsp grass-fed butter or ghee melted but not hot
• 1/3 cup Lakanto Golden Monk Fruit Sweetener see notes for paleo option**
• 1 Tbsp cinnamon

Cream Cheese Frosting

• 1/3 cup cream cheese softened (see notes for paleo/dairy free option**)
• 2 Tbsp grass-fed butter or ghee softened
• 2 Tbsp powdered erythritol or Lakanto Golden***
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• Coconut milk or almond milk to thin

Instructions

• Preheat oven to 350ºF/177ºC and line a baking sheet with parchment paper.
• Make the dough. In a large mixing bowl, combine the dry ingredients and mix well. Add in eggs and mix well until a dough forms. The dough should stick together well but it will still be somewhat sticky, not dry. 
• Make "cinnamon sugar". In a shallow bowl or plate, combine the 1/3 cup Lakanto Golden and the cinnamon to make the cinnamon sugar. Pour melted butter into a shallow bowl.
• Shape dough into balls. Using a tablespoon measure, scoop out rounded tablespoons of dough and roll in your hands to form balls. As you form each ball, roll in the butter to coat and then roll in the cinnamon sugar. Place on parchment lined baking sheet and proceed with remaining dough. 
• Bake for 15 minutes.
• Make frosting while donut holes are baking. Using a stand mixer with the whisk attachment or a hand mixer, whip together softened butter and cream cheese for a few minutes. Add in powdered erythritol, vanilla, and sea salt and whip for a few more minutes until light a fluffy. Mix in coconut or almond milk as needed to thin to desired consistency. 
• Drizzle with frosting and serve! That's it!

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

*Brands like Bob's Red Mill high fiber coconut flour will be too finely ground for this recipe. Fine coconut flour will soak up too much moisture and change the texture of the finished product. Make sure to choose a brand that is less finely ground like this one.

**For paleo, sub maple sugar or coconut sugar for the Lakanto sweetener. I really like maple sugar in this recipe for the taste and because it doesn't change the color as much as coconut sugar since it's lighter. And for the cream cheese, you can sub Kite Hill Cream Cheese (made from almond milk) for a dairy free option. This brand is not strict paleo because it does include guar gum and xanthan gum. For strict paleo, I would either 1) omit the frosting altogether, 2) make a quick one from full fat coconut milk, coconut milk powder, and maple sugar, or 3) make your own paleo cream cheese if you're feeling really motivated 🙂 Something like this recipe. 

***For the frosting, you can use powdered erythritol for a smooth frosting, but if you don't want to buy extra ingredients you can always just use the Lakanto Golden. It just won't dissolve and will remain granular in the frosting, which works out fine in this recipe because of the "cinnamon sugar" you roll the donut holes in anyway. And for paleo, just sub for paleo powdered sugar. 

If your kitchen is very warm then you may experience issues with the donut holes spreading some before baking. My kitchen is usually around 70-72ºF. With temperatures too much warmer than this, you may need to work in batches while rolling the donut holes and move them to the freezer to prevent spreading before baking. 

Category:

• 30 minutes
• American
• Baking & Breads
• Breakfast / Brunch
• Christmas
• Dairy-Free
• Dessert
• Easter
• Fall
• Family Friendly
• Game Day
• Gluten-Free
• Keto
• Low Carb
• Paleo
• Sheet Pan
• Vegetarian or Vegan
• Winter

Author: Kit

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