Fall is in the air, and so I’ve been playing around with fall flavors every time I cook or bake something. For baking, this pretty much just means cinnamon and nutmeg go into everything. I grew up within walking/biking distance of three different apple orchards, and so apple cider and cider doughnuts were a mainstay of my childhood autumns. Every year when September hits, I start to crave one of these doughnuts. Obviously a plant-based, gluten-free, keto-friendly doughnut isn’t on the market, so once again, I’m left to create my own. After some trial and error, I arrived at this delicious recipe for vegan keto cider doughnuts.

Like the other recipe on this site, these doughnuts are gluten-free, egg-free and dairy-free. They’re also nut-free, soy-free and peanut-free, which is pretty incredible for a baked good. Most importantly though, they taste lovely and really get me in the fall spirit. I won’t waste your time with too much preamble, so without further ado…let’s get baking!

Because I get so many questions about what brands/ingredients I use for recipes, I thought I’d include them here. This way you don’t have to click to see what each one is. 🙂

Specific Brands Used In This Recipe

Notes on Baking Vegan Keto Cider Doughnuts (gluten-free, nut-free, soy-free)

• Sorry to those of you who can’t have coconut, I promise a coconut-free recipe will be coming soon! You could also bake these peanut butter doughnuts and add in the cider vinegar, cinnamon and nutmeg. It won’t be a perfect approximation, but it will still be pretty tasty!
• I like the tang of the apple cider vinegar, but if you really aren’t a fan, you can reduce the amount or even omit it entirely. The doughnuts won’t taste as cidery (totally a word) but they’ll still be delicious!
• I used a doughnut pan for this, but you could also use a muffin pan. Test for done-ness by inserting a toothpick into the center, as the cooking time will likely increase a little (depending on your oven).
• I like to grease the doughnut pan with a little bit of coconut oil. I actually have a nonstick pan, but I find the extra oil helps a little bit. I have forgotten it, and everything has turned out fine, but better safe than staring at a pile of doughnut crumbs.
• These need to rest before de-panning, otherwise they will fall apart! I usually let the doughnuts cool completely before removing from the pan. This is just what happens when you bake with psyllium husk and erythritol.
• Coconut manna is also called coconut butter and creamed coconut but not coconut cream. I usually buy this brand on Amazon (it’s also at Whole Foods and at my local grocery store). There are plenty of other brands, but they can get a little spendy.
• Be sure to subtract the erythritol from the carb total when calculating out your macros!
• While I strive to provide the most accurate nutrition information possible, different brands and varieties of ingredients often have different nutritional values, so your macros may turn out a little different.

Vegan Keto Cider Doughnuts (gluten-free, nut-free, soy-free)

Print Recipe

These vegan keto cider doughnuts are the perfect treat for a fall day. They're gluten-free, nut-free, soy-free, egg-free and dairy-free, but still super delicious!

Course Dessert

Cuisine vegan keto

Servings 6 dougnuts

Calories 156

Ingredients

Wet Ingredients

• 1/2 cup 112g coconut manna
• 1/2 cup plus 2 tbsp (150ml) non-dairy milk of choice (or water)
• 3 tbsp granulated sweetener
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Dry Ingredients

• 3 tbsp coconut flour
• 1 tbsp psyllium husk or 1 tsp psyllium husk powder
• 1/4 tsp baking powder
• 1/4 tsp ground cinnamon
• pinch nutmeg
• pinch salt

Instructions

• Preheat your oven to 350°F (177°C) and grease a standard doughnut pan.
• Combine wet ingredients and whisk together over a double boiler until melted and uniformly mixed. This may take around 5 minutes, especially if it's as cold in your apartment as it is in mine.
• While the wet ingredients are being heated, whisk the dry ingredients together with a clean fork in a small mixing bowl.
• Once the wet ingredients are melted together, remove the bowl from the double boiler and stir in the dry ingredients completely.
• Let this mixture sit for around five minutes, so the psyllium has time to gel up.
• Evenly distrubute the batter into the six cavities of the doughnut pan, smoothing out the top.
• Bake for 25-30 minutes, until the edges are golden and a toothpick comes out clean when inserted in the thickest part.
• Remove from the oven and let cool completely before depanning!

Nutrition

Serving: 1 | Calories: 156kcal | Carbohydrates: 2.1g | Protein: 2g | Fat: 12.7g | Fiber: 5.4g