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.
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.
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.
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