Old Fashioned Keto Cake Donuts
These beautifully golden baked cake donuts are tender and delicate. Lightly spiced with a cinnamon-Sola topping, these are the perfect accompaniment to a bulletproof coffee or tea on a relaxing weekend.Prep time: 15 minutes
Bake time: 22 – 25 minutes
Supplies: piping bag and pastry brush

Calories
275
Protein
6g
Fat
25g
Total
Carbs
Carbs
21g
Sugar
6g
Dietary
Fiber
Fiber
2g
Sweetener
16g
Net
Carbs*
Carbs*
3g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves

Ingredients

1 cup blanched almond flour
¼ cup Sola sweetener
2 teaspoons baking powder
¼ teaspoon cream of tartar
1 teaspoon cinnamon
1/8 teaspoon salt
¼ cup unsalted butter, melted and cooled
2 large cage free eggs
½ teaspoon vanilla extract
Cinnamon Topping
1/3 cup Sola sweetener
1 teaspoon cinnamon
3 tablespoons unsalted butter, melted
Directions

- Preheat oven to 350F. Grease donut pan very well with butter.
- Mix all dry ingredients in a large bowl and set aside.
- Whisk together all wet ingredients.
- Add the wet ingredients to the dry and mix well until fully incorporated.
- Transfer batter to a piping bag if you have one and fill each donut cavity ¾ of the way.
- Bake for 22 – 25 minutes until golden brown.
- While the donuts are baking, mix the topping and set aside.
- When the donuts are cooled, gently remove from the pan and place on parchment paper.
- Brush the tops and sides with the melted butter and gently press into the cinnamon-Sola topping. Repeat with the remaining donuts.
