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Keto Churro Donut Holes

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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus 15 minutes cooling)
Serving Size: 1 “hole” (recipe makes 12)
Yield: 12 donut holes

Recipe Intensities (On a Scale of 1-5)

  • Cost: 2/5 (Uses specialty low-carb flours, but in small amounts)

  • Skill Level: 2/5 (Beginner-friendly, no yeast or deep frying required)

  • Equipment Need: 3/5 (Requires a donut hole pan or mini muffin pan)

  • Cleanup: 2/5 (Minimal bowls, one pan)

A Note from the Chef

Craving the warm, cinnamon-sugar delight of a classic churro without the carb overload? These Keto Churro Donut Holes are your answer. Baked, not fried, they deliver that iconic spiced flavor and tender, cake-like texture in a perfectly poppable, guilt-free bite. With only 2g net carbs each, they’re a celebration-worthy treat that fits seamlessly into your low-carb lifestyle.

Ingredients

For the Donut Holes:

  • 1 cup (100g) blanched almond flour, finely ground

  • ¼ cup (25g) coconut flour

  • ⅓ cup (65g) granulated erythritol or monk fruit sweetener

  • 2 tsp baking powder

  • 1 ½ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp salt

  • 3 large eggs, room temperature

  • ¼ cup (60ml) unsalted butter, melted and slightly cooled

  • ¼ cup (60ml) unsweetened almond milk

  • 1 tsp pure vanilla extract

For the Cinnamon “Sugar” Coating:

  • ¼ cup (50g) granulated erythritol or monk fruit sweetener

  • 1 tbsp ground cinnamon

  • 3 tbsp (45g) unsalted butter, melted (for brushing)

Equipment

  • Donut hole pan (or a 24-cup mini muffin pan)

  • 2 mixing bowls (1 medium, 1 small)

  • Whisk

  • Spatula

  • Pastry brush (or clean food-safe paintbrush)

  • Cooling rack

  • Small shallow bowl for coating

Instructions

Step 1: Prep & Preheat (5 mins)

Preheat your oven to 350°F (175°C). Generously grease the cavities of a donut hole pan or mini muffin pan with butter or non-stick cooking spray.

Step 2: Make the Batter (10 mins)

  1. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, and salt. Ensure there are no lumps.

  2. Combine Wet Ingredients: In a separate small bowl, whisk the eggs. Then, add the melted butter, almond milk, and vanilla extract. Whisk until smooth and fully combined.

  3. Form the Batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold and stir until just combined. The batter will be thick and scoopable—similar to a wet cookie dough. Do not overmix. Let the batter sit for 2-3 minutes; the coconut flour will absorb some moisture and thicken it slightly.

Step 3: Bake (10-12 mins)

  1. Fill the Pan: Using a spoon or a small cookie scoop, divide the batter evenly among the 12 prepared donut hole cavities (or mini muffin cups). Fill each about ¾ full. Smooth the tops lightly with a damp finger.

  2. Bake: Place the pan in the center of the preheated oven. Bake for 10-12 minutes, or until the tops are golden brown and spring back lightly when touched. A toothpick inserted should come out clean.

Step 4: Cool & Coat (15 mins)

  1. Cool Slightly: Remove the pan from the oven. Let the donut holes cool in the pan for 5 minutes. They are delicate when hot, so this step is crucial.

  2. Prepare Coating: While they cool, prepare the coating. In a small shallow bowl, mix the sweetener and cinnamon for the coating. Place the 3 tbsp of melted butter in another small bowl.

  3. Coat: Carefully remove the donut holes from the pan and place them on a cooling rack. Using the pastry brush, generously brush each warm donut hole with melted butter. Immediately roll the buttered hole in the cinnamon “sugar” mixture, ensuring an even, generous coating. Return to the rack.

Step 5: Serve & Store

  • Serve: Enjoy warm for the ultimate churro experience! They are best the day they are made.

  • Store: Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to a month. Reheat gently in the microwave or a warm oven for the best texture.

Nutrition Information

Serving Size: 1 donut hole

  • Calories: 130 kcal

  • Total Fat: 12g

  • Saturated Fat: 4.5g

  • Cholesterol: 55mg

  • Sodium: 105mg

  • Total Carbohydrates: 5g

  • Dietary Fiber: 3g

  • Sugars: 1g

  • Sugar Alcohols (Erythritol): 8g*

  • Net Carbohydrates: 2g

  • Protein: 4g

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