These sugar-free cinnamon glazed cruffin donuts are flaky, buttery, and layered like a croissant with the shape of a donut. Made with a low-carb dough and finished with a sweet vanilla glaze, they deliver all the indulgence of a bakery treat while keeping carbs in check.
Why You’ll Love This Recipe
Low in net carbs and completely sugar-free
Flaky, layered texture with a cinnamon crunch
High in protein and satisfying
Perfect for breakfast, brunch, or dessert
Made with simple low-carb pantry ingredients
Baked, not fried
Great for meal prep and freezer-friendly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Layered Dough
1 3/4 cups shredded mozzarella cheese
2 oz cream cheese
3/4 cup finely ground almond flour
2 tablespoons granulated sugar-free sweetener
1 teaspoon baking powder
1 large egg
1/2 cup powdered sugar-free sweetener
1 to 2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 6-count donut pan or silicone molds (7 cm molds work well for this recipe).
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 60 to 90 seconds, stirring halfway through, until fully melted and smooth.
Stir in almond flour, granulated sweetener, and baking powder while the cheese mixture is still warm. Mix well.
Add the egg and knead until a smooth dough forms. If needed, lightly oil your hands to prevent sticking.
Place the dough between two sheets of parchment paper and roll into a rectangle about 1/4 inch thick.
Brush the surface with melted butter. In a small bowl, mix brown sugar substitute and cinnamon, then sprinkle evenly over the dough.
Roll the dough tightly into a log. Slice the log lengthwise to expose layers, then twist each half slightly to enhance the layered effect.
Form each twisted strip into a ring and place into the prepared donut molds.
Bake for 18 to 22 minutes, or until golden brown and firm to the touch.
Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack.
Prepare the glaze by whisking powdered sweetener, heavy cream, and vanilla extract until smooth. Adjust consistency by adding more cream if needed.
Drizzle the glaze over slightly cooled donuts and allow it to set before serving.
Servings and timing
Servings: 6 donuts
Approximate Nutrition per Donut:
Calories: 285
Fat: 24g
Total Carbs: 7g
Fiber: 3g
Net Carbs: 4g
Protein: 14g
Chocolate Glaze
Replace vanilla extract with 1 tablespoon unsweetened cocoa powder and add a little extra cream.
Cream Cheese Frosting
Blend 2 oz softened cream cheese with 3 tablespoons powdered sugar-free sweetener and 1 tablespoon heavy cream for a thicker topping.
Nutty Crunch
Sprinkle chopped pecans or almonds over the glaze before it sets.
Pumpkin Spice Version
Replace cinnamon with pumpkin spice blend for a seasonal twist.
Storage/Reheating
Storage
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Freezing
Wrap individually and freeze for up to 2 months. Thaw at room temperature before reheating.
Reheating
Warm in the microwave for 10 to 15 seconds for a soft, fresh-baked texture. Avoid overheating to prevent drying.
FAQs
Can I use coconut flour instead of almond flour?
Coconut flour absorbs much more moisture and cannot be substituted directly. The texture will change significantly unless the recipe is reformulated.
Are these donuts keto-friendly?
Yes, they are low in net carbs and suitable for most keto meal plans.
Why is mozzarella used in the dough?
Mozzarella creates elasticity and structure, giving the dough its chewy, layered texture similar to pastry.
Can I make these without a donut pan?
Yes, shape the dough into rings and place them on a parchment-lined baking sheet.
My dough feels sticky. What should I do?
Lightly oil your hands or chill the dough for a few minutes to make it easier to handle.
Can I air fry these?
Yes, air fry at 350°F for 8 to 10 minutes, checking frequently to prevent over-browning.
How do I prevent the glaze from melting?
Let the donuts cool slightly before glazing so the glaze sets properly.
Can I make them dairy-free?
This specific recipe relies heavily on cheese for structure, so dairy-free substitutions will not yield the same results.
Do these taste like cheese?
No, once baked, the cheese flavor becomes neutral and blends into a pastry-like taste.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches if needed.
Conclusion
These sugar-free cinnamon glazed cruffin donuts offer the perfect balance of flaky layers, cinnamon sweetness, and creamy glaze without the sugar spike. They are simple to make, satisfying, and ideal for anyone looking for a low-carb bakery-style treat at home. Once you try them, they may become your new favorite homemade donut alternative.
Flaky, buttery cruffin-style donuts made with a low-carb mozzarella dough, layered with cinnamon filling, and topped with a smooth sugar-free vanilla glaze. These baked treats deliver bakery-style indulgence while keeping carbs low.
Ingredients
Layered Dough:
1 3/4 cups shredded mozzarella cheese
2 oz cream cheese
3/4 cup finely ground almond flour
2 tablespoons granulated sugar-free sweetener
1 teaspoon baking powder
1 large egg
Cinnamon Filling:
2 tablespoons unsalted butter, melted
3 tablespoons brown sugar substitute
1 teaspoon ground cinnamon
Vanilla Glaze:
1/2 cup powdered sugar-free sweetener
1 to 2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 6-count donut pan or silicone molds.
In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave for 60–90 seconds, stirring halfway, until melted and smooth.
While warm, stir in almond flour, granulated sweetener, and baking powder until combined.
Add egg and knead until a smooth dough forms. Lightly oil hands if needed to prevent sticking.
Place dough between parchment sheets and roll into a rectangle about 1/4 inch thick.
Brush with melted butter. Mix brown sugar substitute and cinnamon, then sprinkle evenly over dough.
Roll tightly into a log. Slice lengthwise to expose layers and twist each half slightly.
Form twisted strips into rings and place into prepared donut molds.
Bake for 18–22 minutes until golden brown and firm to the touch.
Cool in pan for 5 minutes, then transfer to a wire rack.
Whisk glaze ingredients until smooth, adjusting cream for desired consistency.
Drizzle glaze over slightly cooled donuts and allow to set before serving.
Notes
Lightly oil hands or chill dough if it becomes sticky.
Do not substitute coconut flour directly for almond flour.
Air fry at 350°F for 8–10 minutes if preferred.
Store at room temperature for 2 days or refrigerate up to 5 days.
Freeze individually wrapped donuts for up to 2 months.
Allow donuts to cool slightly before glazing to prevent melting.
