low-carb-gluten-free-cinnamon-sugar-donuts-rewild-corebake-plate

Low-Carb Baked Cinnamon Sugar Donuts

Soft low-carb cinnamon sugar donuts made with high-fibre CoreBake flour.
Lightly spiced, baked not fried, and perfect for a gluten-free sweet treat.

Prep Time

Cook Time

Servings

Difficulty

10 +15 mins decoration

40 mins

6 donuts

Medium

Prep Time

10 +15 mins decoration

Cook Time

40 mins

Servings

6 donuts

Difficulty

Medium

Easy Low-Carb Low-sugar Keto Friendly

low-carb-gluten-free-cinnamon-sugar-donuts-rewild-corebake-stack

Low-carb gluten-free cinnamon sugar donuts made with ReWild CoreBake

Low-carb gluten-free cinnamon sugar donut with a bite made with ReWild CoreBake

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

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Ingredients

🔅Dough🔅
45g CoreBake
3 tbsp (~30 g) preferred sweetener - ADJUST TO TASTE (This version used 3 tbsp erythritol-stevia triple strength sweetener. Link to make your own sweetener: click here)
75 ml unsweetened almond milk
3 medium eggs
30 g preferred fat (this version used melted butter)
1 tsp vanilla extract
🔅Topping🔅
1-1.5 tbsp preferred fat (this version used melted butter)
2 tbsp (~20g) preferred sweetener (this version used erythritol-stevia-triple strength sweetener)
1-1.5 tsp ground cinnamon

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 1007
Fat: 91.5 g
Protein: 13.6 g
Carbohydrates: 4.4 g; of which sugars: 0.03 g
Fibre: 77.3 g**

Nutritional values per donut*

Energy (Kcal): 126 Kcal
Fat: 11.4 g
Protein: 1.7 g
Carbohydrates: 0.55 g; of which sugars: 0.01 g
Fibre: 9.7 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

VISUAL GUIDE ⬇️
In a bowl, whisk together the wet ingredients and sweetener with a handheld mixer.
Add CoreBake and mix with a spatula until it well combined.
Transfer the batter to a disposable piping bag (or plastic sandwich bag) and snip an around 2 cm opening.
Pipe one swirl of batter into each of the 6 silicone bagel moulds.
Let the batter rest while you heat the oven to 175°C.
Bake for 40 minutes.
Remove and cool completely on a wire rack.
For the topping, mix sweetener and cinnamon in a small bowl.
Brush each donuts lightly with the melted butter, then dip into the cinnamon sugar, coating the tops and sides.