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These sugar free baked cinnamon donuts have a soft and cakey texture with a crunchy cinnamon “sugar” coating. Their subtle spice of cinnamon and nutmeg make them the perfect match for a hot cup of coffee.
Preheat the oven to 425˚F.
Prepare a donut pan by brushing it with a light layer of oil and set aside.
Sift together the Pancake & Waffle Mix, Sweetener, Nutmeg and Cinnamon in a large mixing bowl.
Whisk together the Milk, Egg and Vanilla in a separate bowl.
Add wet ingredients to the dry ingredients and whisk until smooth.
Pipe or scoop the mixture into the donut forms so that they are halfway full (about 4 tsp. of batter per donut).
Bake the donuts for 8 minutes or until they are golden brown and spring back when pressed.
Transfer the baked donuts to a cooling rack and repeat the process for the remaining batter.
For the topping, mix together the Sweetener, Cinnamon and Nutmeg in a shallow bowl.
Brush the tops of the donuts with melted Coconut Oil and dip them in the Cinnamon Sugar mixture, moving them around until evenly coated. Repeat with the remaining donuts
*For vegan recipe, use egg replacer and plant based milk.