Description
Delicious and healthy no-bake cinnamon sugar donut holes that are keto-friendly, vegan, and paleo. These bite-sized treats combine almond flour with warm spices and a subtle sweetness, rolled in a cinnamon monk fruit blend for an irresistible snack in just 10 minutes.
Ingredients
Dough Ingredients
- 1 1/4 cup almond flour
- 2 tablespoons coconut oil (melted)
- 1 tablespoon ground flaxseed + 2 tablespoons water
- 1/4 cup granulated monk fruit (substitute coconut sugar for non-keto)
- 2 teaspoons cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of pink salt
Coating
- 1 tablespoon granulated monk fruit
- 1/2 teaspoon cinnamon
Instructions
- Prepare Flax Egg: In a small bowl, mix the ground flaxseed with water and set aside for a few minutes to thicken into a flax egg replacement, which helps bind the dough.
- Mix Dry Ingredients: In a separate mixing bowl, combine the almond flour, pink salt, and cinnamon thoroughly to ensure even spice distribution.
- Combine Wet Ingredients: Add the granulated monk fruit, melted coconut oil, and vanilla extract to the thickened flax mixture. Whisk everything together until fully blended, creating the wet component of the dough.
- Form Dough: Pour the wet mixture over the dry ingredients and mix well with a spoon or spatula until a dough forms.
- Prepare Coating: In a small bowl, stir together 1 tablespoon granulated monk fruit and 1/2 teaspoon cinnamon for rolling the donut holes.
- Shape Donut Holes: Using a cookie scoop, portion out the dough into small balls. Roll each piece smoothly between your hands to form uniform donut holes.
- Coat Donut Holes: Roll each donut hole in the cinnamon sugar mixture to coat them evenly, enhancing the flavor and texture.
- Serve and Enjoy: Arrange on a platter and enjoy immediately or store in an airtight container for later snacking.
Notes
- For a non-keto version, substitute granulated monk fruit with coconut sugar.
- Make sure the flaxseed and water mixture thickens properly to ensure the dough binds well.
- These donut holes can be stored in the refrigerator for up to 5 days.
- Use a cookie scoop for consistent sizing and easier handling.
- If the dough feels too wet, add a little more almond flour; if too dry, add a splash of water or coconut oil.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
