Low Carb Doughnut Muffins | Grain Free, gluten free, dairy free & sugar free!

Low Carb Doughnut Muffins

DOUGHNUTS. I’m obsessed, obviously. Doughnuts are one of those foods that I always think I want – a nice, big, cakey piece of joy with just a hint of nutmeg and a lovely glaze. I’m seriously salivating thinking about it. Well, I caved the other day, and bought these gluten free doughnut holes, made by a local baker. They were good, sure, but I felt terrible afterwards (and the next day, too). So, I decided I needed to make a low carb doughnut to enjoy on a more regular basis.

I’ll be honest, laziness came into play here. I have a mini doughnut pan, but it’s packed away (CM and I are moving in March, and got a head start on packing!) and I wasn’t about to go rifling through boxes just to bake doughnut-shaped doughnuts. So, I decided to make muffins instead. Plus, my doughnut pan is mini, and muffins are larger, so I can have more of them. 

Notes On Baking Low Carb Doughnut Muffins:

  • You could totally bake these in a doughnut pan, if yours isn’t buried in a box in your basement!
  • I added 1/4 cup freeze dried raspberries to the recipe below, but any fruit will work. I imagine these would be extra delicious with broken up freeze dried apples, or freeze dried blueberries.
  • Why freeze dried fruit? It’s so concentrated, so I find the flavors are more powerful, and there’s less moisture. I also like that you can keep a bag of freeze dried fruit around for a while, and not use the whole thing at one.
  • If you don’t mind the extra sugar alcohol, you could make a glaze out of Swerve and paint that on the muffins once they come out of the oven.
  • Adding chopped pecans to these, and doubling the cinnamon will give a more cinnamon-bun taste to this jam.
  • This recipe is grain free, gluten free, sugar free, and dairy free! It’s also a paleo doughnut recipe, though not on purpose. :p

Low Carb Doughnut Muffins | Grain Free, gluten free, dairy free & sugar free!

Low Carb Doughnut Muffins

Yield: 10 muffins

Serving Size: 1 muffin

Calories per serving: 98

Fat per serving: 6.3g

Carbs per serving: 3g net

Protein per serving: 4g

Fiber per serving: 2.9g

Low Carb Doughnut Muffins


    Dry Ingredients:
  • 1/2 cup coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp of nutmeg
  • 1 tsp baking powder
  • pinch of salt
  • whatever mix-ins you'd like to add
    Wet Ingredients:
  • 4 eggs
  • 1 cup canned coconut milk
  • 1/4 cup Swerve, or other granulated sweetener
  • 1 tsp vanilla


  1. Preheat oven to 350F and prepare 10 wells of a muffin tin (or use a silicon pan!).
  2. In a bowl, thoroughly mix together all dry ingredients and set aside.
  3. In a medium mixing bowl, beat together wet ingredients.
  4. Stir dry ingredients into wet, and mix together completely.
  5. Portion batter into muffin tin (I got about 10 medium muffins out of this recipe).
  6. Bake for about 35 minutes, until a knife inserted comes out clean.
  7. Remove from the oven and let cool before removing from the pan.
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Low Carb Doughnut Muffins | Grain Free, gluten free, dairy free & sugar free!


  • Laura Connolly April 21, 2016 at 9:30 am

    Hello! Is there a sub for the coconut milk? I did just get some coconut manna, but the only non dairy milk in my house is cashew. Thanks!

    • Liz April 21, 2016 at 11:01 am

      Hi Laura!! The cashew milk should work great in this!! I should make a note in the recipe about that. Thanks!


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