These keto donuts replace traditional wheat flour and sugar with almond flour and granulated erythritol, resulting in a low-carb treat that still delivers the familiar shape and cinnamon-sugar coating of a classic donut. Xanthan gum plays an important structural role here, helping compensate for the lack of gluten that would normally give a wheat-based donut its chew and structure. The whole recipe is baked in an air fryer using donut-shaped molds rather than being fried, and finished with a double coating of cinnamon and erythritol for that classic donut-shop flavor.

What makes this recipe approachable is its straightforward, single-bowl-plus-one mixing process, followed by a short bake time in the air fryer. The double cinnamon-sugar coating step — once right after baking, and again after a very brief second bake — is what gives these donuts their well-adhered, evenly coated finish rather than a coating that flakes off or feels patchy.

Below is a full breakdown of the workflow, ingredient roles, and technique for getting well-set, evenly coated donuts, along with the batching guidance needed depending on your air fryer’s capacity.

Kitchen Workflow: How the Process Is Organized

This recipe breaks into four stages: mixing the dry and wet ingredients, filling the donut molds, the first bake, and the coating and second bake.

Stage 1 — Mix the Dry and Wet Ingredients Separately. In a large bowl, almond flour, erythritol, baking powder, xanthan gum, and salt are whisked together. In a separate medium bowl, room-temperature eggs are lightly beaten, then whisked together with melted coconut oil, almond milk, vanilla extract, and liquid stevia. The wet mixture is poured into the bowl of dry ingredients and stirred to combine. Keeping the two mixtures separate until this final combining step ensures the leavening agents and xanthan gum are evenly distributed through the dry ingredients before any liquid is introduced.

Stage 2 — Fill the Donut Molds. The air fryer is preheated at 330°F for 3 minutes, and donut pans or molds are sprayed with avocado oil. The batter is piped into six 3-inch donut cavities, filling each about 3/4 full. Tapping the pan on the counter afterward settles the batter and reduces air bubbles, which helps the donuts bake with a more even, consistent texture rather than uneven pockets of air.

Stage 3 — First Bake. The donuts bake in the air fryer at 330°F for 8 minutes, checked with a toothpick for doneness. Depending on air fryer capacity, this may need to happen in two batches — baking a set of 4 donuts first, then the remaining 2. Once done, the donuts are removed and left to cool in the pan for 5 minutes, which is enough time for them to firm up slightly before being handled for coating.

Stage 4 — Coat and Second Bake. While the donuts cool, the cinnamon and erythritol coating mixture is prepared. After the cooling period, the donuts are carefully removed from the pan and coated on both sides with the cinnamon sugar mixture. The coated donuts then go back into the air fryer, flatter side down, and bake at 350°F for just 2 minutes, immediately followed by a final cinnamon sugar coating while still warm. This second, brief bake is what helps the first coating set slightly and adhere, and the final coating applied right after gives the donuts a fresh, generously covered finish.

Component Breakdown

It’s useful to think of this recipe in terms of four functional components.

1. The Structural Base — Almond Flour and Xanthan Gum Almond flour replaces wheat flour as the base of the donut, while xanthan gum helps provide the binding structure that gluten would normally contribute in a traditional recipe, keeping the donuts from becoming too crumbly.

2. The Sweetener — Granulated Erythritol and Liquid Stevia Granulated erythritol replaces sugar in both the donut batter and the cinnamon coating, while a small amount of liquid stevia adds additional sweetness to the batter itself without adding carbohydrates.

3. The Binding and Moisture — Eggs, Coconut Oil, and Almond Milk Eggs provide structure and binding, melted coconut oil adds richness and moisture, and almond milk loosens the batter to the right consistency for piping into the donut molds.

4. The Signature Coating — Cinnamon and Erythritol This mixture, applied twice, creates the familiar cinnamon-sugar exterior associated with classic donuts, giving the finished product its recognizable flavor despite the different base ingredients.

Step-by-Step Assembly Strategy

To make well-set, evenly coated donuts, follow this sequence:

1. Whisk together the almond flour, erythritol, baking powder, xanthan gum, and salt in a large bowl.
2. In a separate medium bowl, lightly beat the room-temperature eggs. Whisk in the melted coconut oil, almond milk, vanilla extract, and liquid stevia.
3. Pour the wet mixture into the bowl with the dry ingredients and stir to combine into a smooth batter.
4. Preheat the air fryer at 330°F for 3 minutes. Spray donut pans or molds with avocado oil.
5. Pipe the batter into six 3-inch donut cavities, filling each about 3/4 full. Tap the pan on the counter to settle the batter and reduce air bubbles.
6. Bake the donuts in the air fryer at 330°F for 8 minutes, checking with a toothpick for doneness. If your air fryer can’t fit all six at once, bake a set of 4 first, then the remaining 2.
7. Remove the donuts from the air fryer and let them cool in the pan for 5 minutes. While they cool, mix together the erythritol and cinnamon coating (and bake the remaining donuts, if needed).
8. After the cooling period, carefully remove the donuts from the pan and coat both sides of each donut with the cinnamon sugar mixture.
9. Place the coated donuts back into the air fryer, flatter side down, and bake at 350°F for 2 minutes.
10. Immediately coat the donuts with cinnamon sugar one final time while still warm, then enjoy.

Part 2: Recipe Card

Air Fryer Keto Donuts

Description: A quick and easy keto dessert the whole family will love — soft, cinnamon-sugar coated donuts made with almond flour and baked right in the air fryer.

Duration:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6

Ingredients:

Donuts

• 1 1/4 cup almond flour (125 grams)
• 1/3 cup granulated erythritol (60 grams)
• 1 tsp baking powder
• 1/4 tsp xanthan gum
• 1/8 tsp salt
• 2 eggs, room temperature
• 2 tbsp coconut oil, melted
• 2 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/4 tsp liquid stevia

Cinnamon Sugar Coating

• 4 tbsp granulated erythritol
• 1 1/2 tsp cinnamon

Instructions:

1. In a large bowl, whisk together the almond flour, erythritol, baking powder, xanthan gum, and salt.
2. In a medium bowl, lightly beat the room-temperature eggs. Whisk in the melted coconut oil, almond milk, vanilla, and liquid stevia. Pour the mixture into the bowl with the dry ingredients and stir to combine.
3. Preheat the air fryer at 330°F for 3 minutes. Spray donut pans or molds with avocado oil.
4. Pipe the batter into six 3-inch donut cavities, filling about 3/4 full. Tap the pan on the counter to settle the batter and reduce air bubbles.
5. Bake the donuts in the air fryer at 330°F for 8 minutes. Check with a toothpick for doneness. (With many air fryers, you may need to bake a set of 4 donuts first, then the remaining 2.)
6. Remove the donuts from the air fryer and let cool in the pan for 5 minutes. Meanwhile, mix together the erythritol and cinnamon in a bowl (and bake the remaining donuts, if needed).
7. After cooling, carefully remove the donuts from the pan and coat both sides of each donut with the cinnamon sugar mix.
8. Place the coated donuts in the air fryer with the flatter side down. Bake at 350°F for 2 minutes, immediately coat with cinnamon sugar for a final time. Enjoy.

Notes:

• If your air fryer can’t fit all six donuts at once, bake in two batches — 4 first, then the remaining 2.
• The double cinnamon-sugar coating (before and after the second short bake) is what gives these donuts a well-adhered, generous coating.

Medical and Nutritional Disclaimer

The information provided in this recipe and guide is intended for general informational and educational purposes only and does not constitute medical, dietary, or nutritional advice. This recipe is not intended to diagnose, treat, cure, or prevent any disease or health condition. Individuals with food allergies, dietary restrictions, or specific medical conditions, including those monitoring blood sugar or sensitive to sugar alcohols like erythritol, should consult with a qualified healthcare provider or registered dietitian before making dietary changes or preparing this recipe. The author and publisher assume no responsibility for any adverse effects resulting from the use or application of the information contained herein.