These Keto Apple Cider Donut Bites are easy to make and fun to eat. They have the classic fall treat with a fraction of the carbs.
I have a theory about pick-you-own apple orchards. I used to love going apple-picking with my kids, especially when we lived in Boston. It is classic New England autumn entertainment and my kids always had a ball.
But places like this are the devil for low carb dieters. They are the snake in the Garden of Eden, tempting you not with apples but with apple cider donuts. Every time you step out of the car, it hits you: that warm cinnamon-y smell of apple cider donuts.
I swear they pipe it into the parking lot to lure us all into the farm store. And it can be very hard to resist. But these Keto Apple Cider Donut Bites are the best defense against such chicanery.
These mini keto muffins, warm out of the oven with that sweet apple and cinnamon flavor, have the perfect taste and texture. They certainly keep me from craving the real thing!
Why you will love this recipe
Keto Apple Cider Donut Bites have been one of my most popular recipes since I first created it in 2016. And they are astonishing easy to make. They consist of an apple flavored mini muffin, rolled in butter and dredged in a sugar-free cinnamon coating.
Real apple cider is, of course, not at all low carb. But with a little apple extract, you can get that same great flavor. And the cinnamon “sugar” coating is key to that real apple cider donut experience.
I have played around with this recipe and simplified it a bit. It still has all the same great flavor and texture. And the same low carb profile it has always had, with only 2.6g net carbs. And kids really love these little bite-sized treats. It’s a fun breakfast or after-school snack, or you could tuck a few into their lunchbox!
I know that the apple extract may seem like a purchase you won’t use again, but you will! Because it’s great in recipes like Keto Caramel Apple Scones and my delectable Keto Apple Cheesecake Bars. It’s useful stuff!
Reader Reviews
“Omg! The best tasting keto donuts for autumn season. Another terrific recipe that keeps me on track. Thank you!” — Kerry
“Unbelievable! I tasted a crumb out of the pan and was shocked at how good and how authentic these taste. It was all I could do not to eat way too many. My stepdaughter is a very picky eater, and she liked them a lot. Her boyfriend was shocked that they are keto. So much apple flavor! I thought I’d never taste anything like this again. I’m glad I was wrong ????. This goes on my ever growing list of must make again Carolyn recipes. Carolyn, you are the best!” — Marcy
“These turned out perfectly! They have a great texture; not crumbly and the taste is amazing! 10/10 will make again.” – Nikki
Ingredients you need
- Almond flour: Using good quality almond flour is extremely important for keto muffins. Many brands say that they are finely ground but you can see the grainy texture when you bake with it. I always recommend Bob’s Red Mill or King Arthur Baking.
- Sweetener: I like the flavor of brown sugar replacement in the muffins themselves, but prefer allulose for the cinnamon “sugar” coating. See the Tips for Success for more options.
- Protein powder: As always, some protein powder makes keto muffins lighter and fluffier. I don’t recommend skipping it, although you can use egg white protein instead.
- Butter: You will need melted butter for the donut batter as well as a glue for the cinnamon “sugar” coating.
- Apple extract: This is my secret weapon to add apple flavor to these donut bites without adding carbs from using real apples. It’s available online.
- Cinnamon: Rolling the donut bites in a cinnamon and sweetener mixture is part of what gives it that classic donut flavor.
- Pantry staples: Eggs, baking powder, and salt.
Step by Step Directions
1. Combine the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, cinnamon, and salt.
2. Add the wet ingredients. Whisk in the eggs, butter, and apple extract until well combined. Whisk in the water a little at a time until you have a nice scoopable batter.
3. Add to the pan: Divide the mixture among the wells of a well greased mini muffin pan.
4. Bake the donut bites: Bake at 325ºF for 15 to 20 minutes, until muffins are firm to the touch. Remove and let cool 15 minutes, then transfer to a wire rack to cool completely.
4. Coat the donut bites: In a small bowl, whisk together the sweetener and cinnamon. Dip each donut bite into the melted butter, coating completely and shaking off the excess. Then roll each donut bite into the cinnamon/sweetener mixture.
Tips for Success
When greasing the mini muffin pan, I recommend greasing once with a solid fat like butter, and then lightly spraying with avocado oil spray. You really want it well coated when baking without liners.
Also make sure not to leave the mini muffins in the pan too long. Once they fully cool, they become even harder to get out of the pan. If you need to, use a sharp knife to gently loosen the sides before lifting out the muffin.
Sweetener options: You can really use any sweetener you like best in the mini muffins, but I do think that brown sugar substitute gives them the best flavor. You can also use any granular sweetener for the cinnamon “sugar” coating. I just like allulose because I find that erythritol and cinnamon together have a very sharp flavor.
Frequently Asked Questions
Yes, you can bake them in a donut pan to make larger Keto Apple Cider Donuts if you wish. Grease the pan well and bake for about the same amount of time, but keep your eye on them. You will probably get about 8 donuts.
Store these donuts in a covered container on your counter for up to 3 days or in the fridge for up to a week. You can also freeze the donuts for several months.
This keto apple cider donut bites recipe has 4.8g of carbs and 2.2g of fiber per serving. That comes to 2.6g net carbs for 2 donut bites.
More delicious fall treats
Keto Apple Cider Donut Bites
Equipment
Ingredients
Donut Bites:
- 2 cups almond flour
- ⅓ cup brown sugar replacement
- ¼ cup unflavoured whey protein powder
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ¼ cup butter melted
- 1 ½ teaspoon apple extract
- ⅓ cup water
Coating:
Instructions
- Preheat the oven to 325ºF and grease a mini muffin pan (24 cavity pan) very well. You can also use silicon or parchment paper liners.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, cinnamon, and salt. Whisk in the eggs, butter, and apple extract until well combined. Whisk in the water a little at a time until you have a nice scoopable batter.
- Divide the mixture evenly among the wells of the prepared mini muffin pan.
- Bake 15 to 20 minutes, until muffins are firm to the touch. Remove and let cool 15 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the sweetener and cinnamon. Dip each donut bite into the melted butter, coating completely and shaking off the excess. Then roll each donut bite into the cinnamon/sweetener mixture.
JennF says
Fantastic recipe. I substituted very strong apple cinnamon tea for the extract because I looked in every store in my city but couldn’t find it & I didn’t want to wait for shipping if I ordered online. I also used vanilla protein powder because its what I had. They turned out GREAT! I love the texture – not nearly as crumbly as many keto baked goods. Perfect for my fall mood, even though its almost 100 degrees outside still.
Carolyn says
That’s SUCH a great idea!
Carol V says
The taste of these are great! But I don’t know what I am doing wrong. They stuck to the pan even though I sprayed them well, and they were very crumbly. I tried twice with the same results. When we were in Tennessee, I had no problems with any of your yummy recipes, but now being back in Canada, I have nothing but trouble. I wonder if the elevation difference would mess up the recipe? Any ideas? I miss making your recipes.
Carolyn says
At what elevation do you live? Because yes, elevation affects all baking, even keto. And if they are crumbly, then your batter has a problem. What almond flour are you using?
Carol V says
Sorry Carolyn, I missed your reply. We live in Alberta, Canada and are at 3445 ft. The almond flour I used was Bob’s Red Mill(?) supervise flour. Thanks.
Carolyn says
The batter should not be crumbly so I don’t know why that’s happening. Clearly something went wrong there. It’s not going to be pourable but it should be soft and scoopable.
Anita Steveson says
Just tried these and my husband likes them.
What is the best way to store them so I can control the amount he eats at one time lol
Carolyn says
If you think they will be around longer than a few days, I would keep them in the fridge in a covered container.
Kristyn says
Healthy donuts?? Sign me up! These look perfect & seem so delicious!! I will definitely have to give them a try! Thanks for sharing!
Anna McNamara says
Bookmarking for later. I am always looking for yummy ways to use protein powder like this. SO smart!!!
Sommer says
These are crazy delicious!
Pam Dana says
These were straight perfection!
Steph says
These donuts were incredible! And I love that they are low carb!
Jessica says
Can I substitute coconut flour for almond flour?
Carolyn says
Not in this recipe, sorry.
Jessica says
So 10 carbs for 2 bites? Just checking. Thanks!
Carolyn says
No… the serving size is two bites and it’s 4.8g per serving. So less than 5g per 2 bites.
amy achenbach says
They’re outstanding. I used my strawberry protein powder and subbed 1.5 tbsp of almond extract because i couldn’t find apple cider extract. I used 1.5 tbsp NOT 1.5 tsp of the extract. Honestly they’re probably my favorite keto dessert I’ve ever made and I’ve been keto for almost 4 years
Nikolina says
I don’t use protein powders, can I put something else? Different flour, psyllium, or add baking soda?
Carolyn says
None of those will work. Let me explain WHY you use protein powder… gluten is a protein and in its absence, another dry protein helps the baked goods rise and hold their shape, without being gummy and wet. I urge you to try it. It barely adds any more than 1g of protein to each serving. You can use whey or egg white protein.
Julie Blanner says
I love the texture of these!
Sabrina says
These are a must get everytime we go pick apples but so happy I can make them at home now! They are such a fun way to welcome fall!
Mallory Lanz says
Apple Cider Donuts are my favorite. One of my family’s fall traditions
debbie says
I have two of your awesome cookbooks. Every single recipe I’ve tried so far is wonderful. I love the layout and the pics in the back for easy selection.
Just received the apple extract you recommend for this apple cider donut recipe. The extract tastes and smells terrible. Is it supposed to be like this? I really hate to try this recipe and ruin all these ingredients if I have a bad bottle. I placed a few drops in about 12 oz of water with a little mint and stevia to taste it and it has left a lingering terrible taste in my mouth. Should I return it or will it work? I could not find another manufacturer and I am craving these donuts!! Thanks.
Carolyn says
Oh boy I wish I could tell you! I wish we could compare my apple extract and yours. I just went and smelled mine…it doesn’t exactly smell like apples in the bottle, it almost smells more like coconut extract. Which is weird. But in the recipes, it definitely tastes like apple.
Jessica says
what is the purpose of the water? and instead, do you think you could use sparkling apple cider and eliminate the water and apple extract? also thinking of cutting the almond flour by a 1/2 cup and adding a 1/2 cup coconut flour. May need a little extra liquid or egg I imagine. Thoughts on those two ideas?
Cecily says
Aloha Carolyn,
I’m so sensitive to Dairy I’m concerned about using this whey powder. Think I could get away with powdered egg whites? Or perhaps the gelatin like you used in your ginger cookies which by the way where to “live” for! I’m a natural foods chef, and if I had a website I would have chosen a name like yours because that’s what I do all day is dream about food and dream up keto recipes. I’ve been keto for 2 years and absolutely love eating this way and continue to learn more and more and more about how to feed my body so that I will age gracefully. Just even three months ago my doctor diagnosed me with being pre-diabetic which was very confusing since I’ve been eating keto for 2 years but I did two rounds of the 5 day fast mimicking process, and no longer show being pre-diabetic! So many intertwining processes within the body that work together… A lot of it has to do with the quality of oils one is eating. I am strictly on avocado, a little coconut and a little raw high-quality olive oil. I make the ginger cookies with avocado oil and they are fantastic). There are so many complicated intertwining systems within the body that work together… the amount of inflammation that one has in the body also makes a big difference and that’s my primary target right now to be working on.
You’re the first website I send my friends to who inquire about eating ketogenicly! Every single thing I’ve tried of yours husband fantastic!
In Joy,
Cecily
Carolyn says
Don’t use gelatin, it makes them gummy. But yes…you can use egg white protein powder.
Carol says
very sad.. I find great recipes then discover it uses almond flour. I cant eat almond flour because it really messes with my belly. I need to find someone who uses only coconut flour.
Carolyn says
No you don’t, you need to try sunflower seed flour! 🙂 But you should also search my blog for coconut flour recipes as I have MANY of those. My very popular chocolate donuts are all coconut flour, as are my classic chocolate cupcakes.
Laura says
Carolyn,
I just received your cookbook and it is beautiful. I have found so many recipes I want to make. Would you please tell me what brand of apple and banana extracts you use and where they may be found? Thanks so much.
Carolyn says
I like the ones from Olive Nation. I get mine on Amazon http://amzn.to/2Ffv7lB