Imagine biting into a warm, pillowy donut hole coated in cinnamon “sugar” that’s so good, you’ll question why you ever bothered with the full-sized version. These little guys are the perfect combo of crispy outside, melt-in-your-mouth inside, and just sweet enough to make you forget your problems. No fancy equipment, no 3-hour dough-rising ritual—just 20 minutes and a handful of pantry staples.
If you’re not drooling yet, check your pulse. Seriously, what are you waiting for?
Why This Recipe Will Ruin All Other Donut Holes for You
First, they’re stupidly easy to make. No yeast, no waiting, no regrets.
Second, the cinnamon “sugar” coating isn’t just sugar—it’s a mix of erythritol (or your favorite sugar substitute) and cinnamon, so you get all the nostalgia without the crash. Third, they’re fried to golden perfection, which means they’re crispy on the outside and fluffy on the inside. Basically, they’re everything you want in a donut hole, minus the guilt.
Ingredients You’ll Need
- 1 cup all-purpose flour (or almond flour for a low-carb twist)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp melted butter (or coconut oil)
- 1/4 cup milk (any kind works)
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup erythritol (or regular sugar if you’re living your best life)
- 1 tbsp cinnamon
- Oil for frying (avocado, coconut, or vegetable oil)
Step-by-Step Instructions
- Mix the dry ingredients: Whisk flour, baking powder, and salt in a bowl.
Pretend you’re a professional baker for extra confidence.
- Combine the wet ingredients: In another bowl, mix melted butter, milk, egg, and vanilla. Stir until it looks like liquid gold.
- Bring it all together: Pour the wet mix into the dry ingredients and stir until just combined. Overmixing = tough donut holes.
Don’t do it.
- Heat the oil: Fill a pot with about 2 inches of oil and heat to 350°F (175°C). No thermometer? Drop a tiny bit of dough in—if it sizzles, you’re good.
- Fry the donut holes: Roll dough into 1-inch balls and fry for 2-3 minutes until golden.
Work in batches unless you enjoy oil spills.
- Coat them: Mix erythritol and cinnamon in a bowl. Roll the warm donut holes in the mix. Try not to eat them all at this stage.
How to Store These Little Devils
Store them in an airtight container at room temperature for up to 2 days.
If you want to keep them longer (unlikely), freeze them for up to a month. Reheat in the oven or air fryer for that just-fried magic.
Why You Should Make These Today
They’re quick, delicious, and customizable. Plus, the sugar-free option means you can pretend they’re health food.
They’re also perfect for impressing guests or bribing children. Win-win.
Common Mistakes to Avoid
- Overheating the oil: Burnt donut holes are sad donut holes. Use a thermometer.
- Overmixing the dough: Tough donut holes are worse than no donut holes.
Mix until just combined.
- Skipping the coating: The cinnamon “sugar” is the star. Don’t cheat yourself.
Alternatives for the Rebellious Cook
- Bake them: At 375°F (190°C) for 10-12 minutes. Less crispy, but still tasty.
- Use different spices: Nutmeg, cardamom, or pumpkin spice for a seasonal twist.
- Dairy-free: Swap butter for coconut oil and milk for almond milk.
FAQs
Can I make these gluten-free?
Absolutely.
Swap the all-purpose flour for almond flour or a gluten-free blend. Just note the texture might be slightly denser.
What if I don’t have erythritol?
Use regular sugar, coconut sugar, or monk fruit sweetener. The recipe is forgiving—unlike your gym trainer.
Can I air fry these?
Yes!
Spray the donut holes with oil and air fry at 350°F (175°C) for 5-6 minutes. Shake halfway through.
Why are my donut holes raw inside?
Your oil was too hot, so the outside cooked faster than the inside. Adjust the heat and try again.
Patience is a virtue.
Final Thoughts
These cinnamon “sugar” donut holes are the ultimate cheat code for satisfying your sweet tooth without the hassle. Easy, customizable, and dangerously addictive. Make them once, and you’ll never look at store-bought donuts the same way again.
Now go forth and fry.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!