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.
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!
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.