Cinnamon Sugar Donuts

Golden, soft, and light donuts coated in warm cinnamon sugar. These baked, not fried, treats bring classic comfort flavour with a wholesome CoreBake twist.

Prep Time

Cook Time

Servings

Difficulty

10 + 5 mins decoration

40 mins

6 donuts

Easy

Prep Time

10 + 5 mins decoration

Cook Time

40 mins

Servings

6 donuts

Difficulty

Easy

Easy Low-Carb Low-sugar Keto Friendly

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.

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): 628
Fat: 52.5 g
Protein: 20.4 g
Carbohydrates: 5.6 g; of which sugars: 0.57 g
Fibre: 41.1 g**

Nutritional values per donut*

Energy (Kcal): 104.6 Kcal
Fat: 8.7 g
Protein: 3.4 g
Carbohydrates: 1 g; of which sugars: 0.1 g
Fibre: 6.8 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

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.