With these keto-friendly apple cider donuts, you can enjoy the tastes of fall. These donuts are a tasty breakfast treat that are perfect for the keto diet. They are made with almond flour and taste great with apple cider vinegar and spices.

Ingredients: 2 cups almond flour. 1/2 cup granulated erythritol. 2 tsp baking powder. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup unsweetened applesauce. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1/4 cup apple cider vinegar. 1/2 tsp apple cider vinegar. 1/4 cup powdered erythritol. 1 tsp ground cinnamon.

Instructions: Warm the oven up to 175F 350C. Use cooking spray to grease a donut pan. Melt the granulated erythritol in a large bowl and mix it with the baking powder, cinnamon, nutmeg, and salt. Crack the eggs into a different bowl and mix them with the almond milk, applesauce, melted coconut oil, vanilla extract, and apple cider vinegar. After adding the wet ingredients to the dry ones, mix them together well. Fill up each donut hole about three quarters of the way to the top with batter after the pan is ready. Bake for 15 to 18 minutes, or until the top is golden brown and a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way. Mix erythritol powder and cinnamon in a small bowl. Dip each donut into the cinnamon-erythritol mix to cover it evenly after it has cooled.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in these delicious keto chocolate donuts that are low in carbs and sugar-free. Perfect for satisfying your sweet cravings while sticking to your keto diet.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup erythritol or preferred keto-friendly sweetener. 1/4 teaspoon baking soda. Pinch of salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking soda, and salt. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Spoon the batter into the donut pan, filling each cavity about 3/4 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Optional: Drizzle melted sugar-free chocolate or sprinkle powdered erythritol on top before serving.