These Cinnamon No-Bake Keto Donut Holes are everything you dream they would be! Not only are they crazy easy to make, but they are sweet, cinnamony, and melt in your mouth.
No-bake treats such as these Keto No-Bake Brownie Bites and Chocolate Fat Bombs are my absolute favorite snacks and desserts!!! They are just so incredibly fast and easy to make and very portable for school lunches.
Many times, when my kids get home from school, they've already raided the fridge and aren't even hungry by the time I get a snack made!
But since these keto donut holes are made within 5 minutes, they're perfect for after school. And since they're gluten-free and only have 1 net carb per donut hole, you don't have to feel guilty!
Also, I don't have to wait 15 minutes for them to bake before I know if they're good or not or how the texture turned out.
I'm like an evil scientist with my mixing bowl, adding ingredients and tasting and adding... until I get them exactly perfect. Feel free to taste these as you go and adjust them to your liking and sweetness level.
And if you're looking for more breakfast recipes and snacks, I think you'll love these keto pumpkin donuts, almond flour cinnamon rolls with yeast, coconut flour keto pancakes, ketodrop biscuits, and no-oats oatmeal recipes!
Or if you're not low-carb, Gluten-Free Palate's Gluten-Free Donuts look delicious too!
These are super quick and easy to make, only requiring simple ingredients that most keto folks already have on hand, including:
- Blanched Almond Flour - Low-carb flour.
- Keto Brown Sweetener - I highly recommend the brown variety. Otherwise, they will taste bland.
- Sea Salt - Enhances flavor.
- Nutmeg & Ground Cinnamon - Spices to add flavor.
- Coconut Oil - Makes them rich and adds texture.
- Almond Butter - Helps them hold together.
- Pure Vanilla - Try to use pure vanilla and not the imitation variety for the best taste.
For the sweetener, I highly recommend using a keto brown sweetener. The white variety leaves them, well.. a little bland.
Any brown sweetener will work. However, I prefer to use Besti because it leaves absolutely NO aftertaste!
Butter vs coconut oil
You can use butter in place of coconut oil. When taste-testing them side-by-side, though, my entire family preferred coconut oil. Surprising right!?!
I thought for sure we would like the butter version better. But the coconut oil donut holes just had a better texture.
The ones made with butter were slightly softer and lacked that bready texture, if that makes any sense. Especially because they're not even baked!
Don't get me wrong, the butter version was good but the coconut oil version had more substance, texture, and they seem to melt in your mouth more. Uhm, yeah, I'll take that one, thank you!!!
These can be stored, tightly covered, in the fridge for up to one week. They can also be frozen for up to 2 months.
- While you can use butter instead of coconut oil, we prefer coconut oil's texture over butter.
- For Paleo, sweeten the donut holes with coconut palm sugar.
- For the low-carb sweetener, I highly recommend using a keto brown sweetener. The white variety leaves them, well.. a little bland. Any brown sweetener will work. However, I prefer to use Besti because it leaves absolutely NO aftertaste!
- As a special gift to my readers, I've teamed up with BESTI! Use the code "CRAVEABLE" at checkout for 10% off.
If you’ve tried these Cinnamon No-Bake Keto Donut Holes or any other recipe on the blog, please let me know in the comments below!
Cinnamon No-Bake Keto Donut Holes
- 1 Cup Blanched Almond Flour - super finely ground
- ¼ Cup Keto Brown Sweetener - see notes below, use coconut palm sugar for Paleo
- 1 pinch Sea Salt
- 1 pinch Ground Nutmeg
- 1 ½ tsp. Ground Cinnamon
- ¼ Cup Coconut Oil - solidified, or slightly softened butter
- 1 tablespoon Almond Butter
- 1 Tbsp. Water
- ½ tsp. Pure Vanilla
- 1 Tbsp. Keto Brown Sweetener - use coconut palm sugar for paleo
- 1 teaspoon Ground Cinnamon
- In a large mixing bowl, whisk together the almond flour, sweetener, sea salt, nutmeg, and cinnamon.
- Use your hands or 2 forks to work the coconut oil into the dough.
- Then, add the almond butter, vanilla, and water. Mix until dough holds together. Taste the batter and add more sweetener and spices, if desired (keep in mind that they are about to be rolled in a cinnamon/sugar mixture).
- Roll the dough into 10 Tablespoon-sized balls and place them on a large baking sheet covered with parchment paper.
- In a small bowl, combine the topping ingredients.
- Roll each ball in the cinnamon/sugar topping and return to the baking sheet.
- Place in refrigerator to firm up if needed.
- Store covered in refrigerator for up to 1 week.
Add Your Own Notes
- Leftovers can be stored, tightly covered in the fridge for up to one week. They can also be frozen for up to 2 months.
- While you can use butter instead of coconut oil, we much better prefer the texture with coconut oil over butter.
- For the low-carb sweetener, I highly recommend using a keto brown sweetener. The white variety leaves them, well.. a little bland. Any brown sweetener will work, however, I prefer to use Besti because it leaves absolutely NO aftertaste!
- For Paleo, use coconut palm sugar.
- As a special to gift to my readers I've teamed up with BESTI! Simply use the code "CRAVEABLE" at checkout for 10% off.
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my