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Cinnamon Cake Donut Balls


Servings: 24         Prep Time: 1 hour 15 mins             Cook Time: 30 mins


1/2 cup Lupin Flour

1/2 cup Oat Fiber

1/2 cup Brown Rice Protein Powder or Pea Protein Powder

1/4 cup Coconut Flour

1/4 cup Vital Wheat Gluten

2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Xanthan Gum

1 tsp Salt

1 tbsp Cinnamon

1/2 -3/4 tsp Nutmeg

2 tbsp Unrefined Coconut Oil

3/4 cup Sweetener

2 Egg Yolks

1 1/4 cup Sour Cream

Coconut Oil to fry with


Glaze Ingredients:

1/3 cup of Melted Butter

1/2 – 1 1/2 cup Sweetener (sweeten to your taste)

2 tsp Vanilla Extract

8 tbsp Hot Water


Special Equipment:

Food Processor

First, add coconut oil and sweetener to your food processor and combine. Next, put in the egg yolks and blend for about 30 seconds. Lastly, pour in the bowl of dry ingredients, followed by the sour cream and pulse until a ball of dough forms.

Remove the dough, then roll it into the shape of a ball. Place it in a bowl and cover with Saran Wrap and refrigerate for an hour.

After 1 hour, take out your donut dough and shape it into 24 smaller donut holes. Heat some coconut in a pot until it reaches 330F. Once the oil is ready, add in some of the donut holes and fry for about 6 minutes, turn the donuts if necessary.

Transfer your donut to a plate lined with a paper towel and continue to cook the rest of your donuts until all are done.

Put the butter in a bowl and melt it in the microwave. Add in the sweetener, tasting along the way to get it to just the right sweetness for you. Next, pour in the vanilla extract and add some water to thin out the glaze.

Once your glaze is ready, begin dipping your donuts. Place them on a drying rack or a plate and let the glaze dry on them.

Eat immediately or save for later.


Nutritional Facts for 1 Cinnamon Cake Donut Ball: 62 Calories, 0.5g Net Carbs, 4.6g Fat, 4.2g Protein.

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