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Baked Cinnamon Sugar Donuts
Rocco Fuhrman

Baked Cinnamon Sugar Donuts

These Baked Cinnamon Sugar Donuts offer all the warm, comforting sweetness you crave, but in a healthier, bake-not-fry package. Perfectly coated in a delicate cinnamon-sugar crust and made with diabetes-friendly ingredients.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup granulated erythritol blend or preferred sugar-free sweetener
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamo
  • Pinch of salt
  • 1 cup unsweetened almond milk
  • 1 large egg
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • For the topping: granulated erythritol blend, ground cinnamon, melted butter or coconut oil

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your donut pan.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. In a separate bowl, whisk together the wet ingredients until smooth.
  4. Combine the wet and dry ingredients, mixing gently until just combined.
  5. Transfer the batter to a piping bag and fill the donut cavities about two-thirds full.
  6. Bake for 10-12 minutes until golden brown.
  7. Allow the donuts to cool in the pan for 5 minutes before inverting onto a cooling rack.
  8. Prepare the topping and coat the warm donuts.
  9. Serve and enjoy!

Notes

Store in an airtight container at room temperature for 2-3 days. For freezing, freeze uncoated donuts and coat them after thawing.