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

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

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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 Apple Cider Doughnuts | - 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!

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


vegan keto

Yield: 6 dougnuts

Serving Size: 1 doughnut

Calories per serving: 156

Fat per serving: 12.7g

Carbs per serving: 2.1g net

Protein per serving: 2g

Fiber per serving: 5.4g

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

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!


    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


  1. Preheat your oven to 350°F (177°C) and grease a standard doughnut pan.
  2. 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.
  3. While the wet ingredients are being heated, whisk the dry ingredients together with a clean fork in a small mixing bowl.
  4. Once the wet ingredients are melted together, remove the bowl from the double boiler and stir in the dry ingredients completely.
  5. Let this mixture sit for around five minutes, so the psyllium has time to gel up.
  6. Evenly distrubute the batter into the six cavities of the doughnut pan, smoothing out the top.
  7. Bake for 25-30 minutes, until the edges are golden and a toothpick comes out clean when inserted in the thickest part.
  8. Remove from the oven and let cool completely before depanning!

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