Keto Cinnamon Cottage Cheese Donuts with Coconut Flour

These soft, fluffy keto cinnamon cottage cheese donuts are made with coconut flour and cottage cheese for the perfect nut-free, low-carb treat. With a hint of vanilla and a sweet cinnamon “sugar” coating, they deliver all the nostalgic donut-shop flavor without the gluten, nuts, or guilt. And thanks to the cottage cheese, each donut packs a surprising punch of protein, making them ideal for a satisfying high-protein breakfast or low carb snack.

Each donut has just 3.2g net carbs, and they bake in minutes using a Dash mini donut maker or in the oven. This coconut flour version has a smoother, more tender texture than almond flour donuts, making them ideal for anyone with nut allergies or a preference for lighter baked goods.

Why You’ll Love These Donuts

• Nut-Free + Gluten-Free – Ideal for allergy-friendly baking
• Less Gritty Texture – Coconut flour gives them a more traditional donut feel
• Naturally Sweetened – Uses Swerve, erythritol or monk fruit instead of sugar
• Quick and Easy – Ready in 15 minutes, no deep frying
• Versatile – Enjoy as high protein low carb breakfast, keto dessert, or sugar free snack

Ingredients You’ll Need

Donut Batter:

• full-fat cottage cheese
• large egg
• coconut flour
• Swerve
• baking powder
• ground cinnamon
• salt
• vanilla extract (sugar-free)

Cinnamon “Sugar” Topping:

• Swerve
• ground cinnamon
• butter (unsalted)

Instructions

1. Preheat your Dash mini donut maker or donut pan, and spray it with coconut oil.
2. Blend the cottage cheese, egg, and vanilla extract until completely smooth.
3. Add to the blender the dry ingredients: coconut flour, sweetener, baking powder, cinnamon, and salt.
4. Blend until smooth. The batter should be thick but spoonable. If too thick, add a splash of coconut milk.
5. Spoon about 2 teaspoons of batter into each donut mold.
6. Bake for 3–5 minutes in the mini maker, or about 10 minutes in the oven at 320°F (160°C), until golden brown.
7. While the donuts cool, melt the butter and mix the Swerve and cinnamon in a shallow bowl.
8. Dip the top of each donut in melted butter, then roll in cinnamon-sugar mix.
9. Let it sit for a few minutes before serving or enjoy it warm!

Almond Flour vs Coconut Flour

This version uses coconut flour instead of almond flour, which creates a softer and smoother texture. Coconut flour donuts don’t rise quite as much, but they taste more like traditional cake donuts – moist, fluffy, and not at all gritty. Perfect if you’re avoiding nuts, or simply want a lighter texture.

Want the almond flour version? Click here for the Almond Flour Keto Donuts Recipe.

Expert Tips

• Use room temperature ingredients for a smoother batter and better rise.
• Coconut flour is super absorbent, so don’t add extra unless your batter is really thin.
• If your batter is too thick, add a tiny splash of almond milk or coconut milk for a better texture.
• Donuts are soft right after cooking. Let them cool on a wire rack to firm up.
• For the best cinnamon “sugar” coating, dip only the tops in butter, then in the sweetener-cinnamon mix. The butter shouldn’t be dripping or they’ll go soggy.

Ingredient Swaps

• Sweetener: Use Swerve, Truvia, monk fruit, or your favorite erythritol blend. Just make sure it’s a granular texture for the cinnamon coating.
• Dairy-Free: Swap cottage cheese for unsweetened almond milk yogurt or dairy-free ricotta (results may vary, texture might be softer).
• Egg-Free: You could try using flax eggs, though I haven’t tested this yet. Coconut flour recipes are tricky without eggs.

Storage Tips

• Fridge: Store in an airtight container up to 4 days
• Freezer: Freeze individually and reheat in the microwave for 20–30 seconds
• Tip: Let cool fully before coating to prevent the “sugar” from melting

Variations

• Swap vanilla for maple extract for a donut shop vibe
• Add pumpkin spice to the coating for fall flavor
• Dip in melted chocolate instead of cinnamon sugar
• Add a spoon of cream cheese to the batter for extra richness
• Make mini donut holes using a silicone mold

What to Serve With

These keto cinnamon donuts are perfect on their own or with:

• A hot cup of coffee or tea
• Freshly whipped cream or a drizzle of sugar-free glaze
• A dollop of Greek yogurt or cottage cheese for extra protein
• Served alongside eggs and avocado for a full high-protein breakfast

Conclusion

These keto cinnamon cottage cheese donuts with coconut flour are the perfect nut-free solution for your low-carb donut cravings. Lightly sweet, full of cinnamon spice, and high in protein without any of the guilt. I’ve been eating low carb since 2019, and these totally hit the spot for me. If you’ve tried the almond flour version too, let me know in the comments: Which team are you – almond or coconut?

FAQ

Q: Can I make these without a donut maker?

A: Yes, use a silicone donut mold and bake in the oven at 320°F for 10–12 minutes.

Q: Can I use almond flour instead?

A: Yes, but use the almond flour version, as coconut and almond flour are not directly interchangeable.

Q: Are these freezer friendly?

A: Totally! Let cool, then freeze in a single layer. Reheat in the microwave or air fryer.

More Recipes You’ll Love

• Keto Cookie Cottage Cheese Waffles
• Keto Cottage Cheese Pancakes
• Keto Chocolate Lava Cake
• Keto Pancakes, Waffles & Donuts Collection 

More Keto Donut Recipes

• Keto Cinnamon Cottage Cheese Donuts with Almond Flour
• Keto Pistachio Cottage Cheese Donuts with Almond Flour (coming soon)
• Keto Pistachio Cottage Cheese Donuts with Coconut Flour (coming soon)

Stay tuned or sign up to get them as soon as they go live!