Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Sugar-Free Keto Donut Recipe
- Ingredients & Substitutions
- How To Make Keto Donuts
- Tips For The Best Keto Donuts
- Sugar-Free Donut Variations
- How to Store Keto Donuts
- More Low Carb Desserts With Almond Flour
- Recommended Tools
- Keto Donuts (Sugar-Free & Easy!) Recipe card
- Recipe Reviews
Donuts were never a food we had around the house growing up. Even though my parents were far from low carb, they didn’t buy much that was processed. I would have happily eaten donuts elsewhere whenever given the chance, though. When I started trying to eat healthier years ago, I felt like I was missing out on donuts at the office, so I created this sugar-free keto donuts recipe with almond flour. It’s still one of my favorites, but I’ve improved it over the years.
Whether you call them “keto donuts” or keto doughnuts”, these low carb almond flour donuts taste a lot like regular cake donuts. They make the perfect pairing with a keto coffee, creamy sugar-free hot chocolate, or your fave keto drink from Starbucks!
Why You’ll Love This Sugar-Free Keto Donut Recipe
- Nutty cinnamon sugar flavor
- Delicate, cake-like texture
- Sugar-free “powdered sugar” coating
- Ready in 30 minutes
- Gluten-free, keto-friendly, and sugar-free, with dairy-free and paleo options
- 3g net carbs each
- Plenty of flavor and topping options
Of all the low carb flours, Wholesome Yum Super Fine Blanched Almond Flour is definitely my favorite. It has the finest grind out there, for the best taste and texture in your baked goods. It makes great pancakes (either my favorite keto pancakes blended with coconut flour, or just almond flour pancakes), almond flour pie crusts, buttery keto cookies, almond flour bread, and more. So, it’s no surprise that almond flour donuts are also delicious!
But there’s more to making excellent sugar-free donuts than the flour. The other important piece is the sweetener! Besti Monk Fruit Allulose Blend is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs.
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto low carb donuts, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – Almond flour donuts need the best almond flour! This one gives them the perfect cakey texture. Many other brands have a coarser consistency, leaving a gritty texture.
Can’t Have Almond Flour?
If you have a nut allergy, you could try sunflower seed flour as a replacement in your low carb keto donut recipe. The flavor will be a little different and they might turn green, but don’t be alarmed: It’s just a reaction with baking powder. Your sugar-free donuts will still taste good.
You cannot make these donuts with coconut flour, though. It absorbs too much moisture and is too dense on its own.
- Besti Monk Fruit Allulose Blend – This sweetener locks in moisture and has no aftertaste. I previously used erythritol for this recipe, but Besti creates a much better result. It’s also different from other brands of monk fruit sweetener, as most use erythritol as a filler. Other sugar substitutes can work, but the donuts will be more dry. If you still want to use an alternative, check my sweetener conversion chart for exact amounts.
- Baking Powder – Use the freshest possible to help the almond flour rise better. Don’t confuse this with baking soda (which is not the same thing), or your donuts will be bitter.
- Cinnamon – For classic cake donut flavor.
- Sea Salt – Balances the sweet taste.
- Butter – Get an unsalted variety. You can also use melted coconut oil or ghee.
- Almond Milk – Use an unsweetened variety, or whatever keto milk substitute you prefer.
- Eggs – Use whole, large eggs. Although I have not tested substituting flax eggs with this recipe, they should work as well. You could also try other egg alternatives.
- Vanilla Extract – Use a high-quality extract for best flavor.
- Besti Powdered Monk Fruit Allulose Blend – For a classic sugar-free donut powdered coating! You can also use a different frosting or glaze if you prefer (see ideas below!).
How To Make Keto Donuts
This section shows how to make sugar-free donuts, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine dry ingredients. In a large mixing bowl, mix together almond flour, Besti, baking powder, cinnamon, and sea salt.
- Mix wet ingredients. In a separate bowl, whisk together melted butter, almond milk, eggs, and vanilla extract.
- Combine. Gently whisk the wet ingredients into the dry ingredients.
- Transfer. Evenly divide the doughnut batter between your donut pan cavities (this donut pan is the perfect size and doesn’t stick), filling them 3/4 of the way.
- Bake. Sugar-free donuts are finished when golden brown and an inserted toothpick comes out clean. Cool completely in the pan.
- Remove. Run a mini silicone spatula (these work great) along edges of donut pan. Twist and release.
- Powder. Pour powdered Besti into a shallow bowl and gently dip the donuts into the sweetener to coat.
Tips For The Best Keto Donuts
For the best flavor and texture for keto doughnuts, take note of these tried and true tips:
- Use room temperature ingredients. Bring your eggs and almond milk to room temperature before you mix them with the melted butter, to avoid solidifying the butter when whisking them together.
- Use the right almond flour. Almond meal or coarse almond flour won’t bake light and fluffy donuts. You need a fine grind and blanched almond flour like this one.
- Choose the best donut pan. Lots of delish donuts didn’t make it when I tried using a silicone donut pan. Darker colored pans will bake more quickly and may burn the outside before the inside is done. This is the donut pan I recommend — it released the donuts effortlessly and didn’t brown them too much.
- Grease the pan very well. Even with the right pan, this sugar-free donut recipe uses a pretty sticky batter. Grease the pan well, especially on the sides and edges.
- For easy batter transfer, try piping. Transfer batter to a piping bag (or zip top bag), snip off one corner and squeeze batter into the donut pan cavities in a circular pattern.
- Fill the right amount. If you fill it too much, the batter will overflow. If you don’t put in enough, you’ll end up with flat donuts.
- Don’t underbake. The keto donuts actually pull away from the pan a little underneath when they are cooked through enough. This only happens when they are a fairly dark golden brown. Don’t be afraid to let them brown. If you use a silicone pan, you’ll probably need to increase the bake time by at least an additional 5 minutes.
- Use fresh baking powder. If your baking powder is old, the donuts will not rise well.
- Cool in the pan. Don’t take out the donuts right away! They will crumble and stick. Cool in the pan before attempting to remove them.
- Remove correctly. Batter will tend to stick around the area where the hole is, so run a mini silicone spatula around that area first. If there’s any batter over the center, remove that first to create the hole. Then, gently try to pry the donuts out around all the edges, and twist before removing. If it really doesn’t want to come out, you may need to bake for longer.
Sugar-Free Donut Variations
Just like regular donuts, you can dress this keto donut recipe with a tasty assortment of flavors and toppings!
Toppings:
- Glaze – Combine 1/4 cup powdered Besti, 1 tablespoon heavy cream (or coconut cream), and 1 teaspoon vanilla extract. Add more cream if needed until you get your desired consistency. Pour over low carb donuts.
- Chocolate Glaze – Whisk together 1/4 cup powdered Besti, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract, and 1 1/2 tablespoons of water or cream. Dip the sugar-free donuts into the glaze.
- Chocolate – For chocolaty flavor, try this chocolate protein donut recipe, or find regular keto chocolate donuts in the Wholesome Yum app on iPhone or Android.
- Sprinkles – After glazing, top donuts with sugar-free sprinkles.
Flavors & Types:
- Apple – Use apple extract instead of vanilla and trade cinnamon for apple pie spice.
- Blueberry – Fold up to 1/2 cup fresh or frozen blueberries into the donut batter before baking.
- Donut holes – Prepare batter as usual and cook in a donut hole pan. (You will likely need less cook time.)
- Pumpkin spice – Substitute homemade pumpkin pie spice instead of cinnamon, and substitute equal parts of canned pumpkin puree instead of butter.
Want a keto donut recipe that is more pillowy and chewy?
While the recipe below makes the best keto cake donuts I’ve ever had, I have a different recipe in my Easy Keto Carboholics’ Cookbook that makes more chewy, pillowy ones similar to Krispy Kreme donuts. Try both and let me know which you prefer!
How to Store Keto Donuts
- Store: Keep keto donuts in an airtight container at room temperature for up to 4 days. Place in the refrigerator to extend storage time to about 1 week.
- Freeze: Freeze donuts on a lined sheet pan until solid, then transfer them to a zip lock bag. They’ll be good up to 6 months in the freezer. Thaw overnight or in the microwave at low power. If possible, freeze without the powdered coating and add it fresh.
More Low Carb Desserts With Almond Flour
Find out how good almond flour can be in these recipes, or explore my entire collection of keto dessert recipes here or almond flour recipes here!
Recommended Tools
- Glass Mixing Bowls – Perfect for mixing wet and dry ingredients.
- Donut Pan – This is the one I tested the recipe in, and it doesn’t stick. A silicone one did when I tried, and a darker pan browned too much, so avoid those. If you’re buying one, get this one!
- Mini Silicone Spatulas – Super helpful for removing donuts from the pan, without scratching.
Keto Donuts (Sugar-Free & Easy!)
This sugar-free keto donuts recipe with almond flour is so easy! They taste like regular powdered cake donuts, but with just 2.8g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick donut pan well.
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In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
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In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
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Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 15 minutes (longer for a silicone pan, possibly less time if your pan is dark – but this lighter nonstick pan works best), until golden brown.
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Cool completely in the pan. Run a mini silicone spatula along the edges of the donuts (a knife also works, but may scratch your pan), then twist and gently release.
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Pour Besti Powdered into a small, shallow bowl. Press both sides of the donuts into the powder to coat. (You can also use a different frosting or glaze if you prefer.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 keto donut
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
805 Comments
Magè
0These are awful. Absolutely do not recommend. Total waste of ingredients and time.
Wholesome Yum M
0Hi Magè, I am sorry this recipe didn’t turn out as expected. What was your experience baking these donuts? Maybe I can help you troubleshoot the issue.
Lina
0Hello, can coconut sugar be used as a replacement of the monk fruit Eyretherol? Or possibly maple syrup?
Wholesome Yum M
0Hi Lina, The recipe would no longer be low carb or keto if using real sugars. If that is not an issue to you, then I recommend using coconut sugar over the maple syrup. Liquid sweeteners will not work well in this recipe. Enjoy!
Kelly
0These are fantastic! The entire family loved these donuts. Note… make a double batch, you will happy you did!
Marjolijn
0Made these into adorable mini muffins. They were delicious and husband and 5yo made them magically disappear…
Thanks for the tip about letting then get properly browned, it really was what they needed and made sure attempt 1 was successful. Very tasty, muffin-like structure and super cute.
Julie
0Highly Recommend!! These little donuts are moist and hold together nicely! My husband and I both enjoyed them very much!!
Dani
0So good! And very easy to follow recipe. I’m diabetic and it didn’t spike my numbers. Thank you for sharing!
Ashley
0Hey there!
I only have monk fruit but not the blend is there something else I can use as a substitute for the blend?
Wholesome Yum M
0Hi Ashley, This recipe needs the bulk from the sweetener. You can get Besti Monk Fruit Allulose Blend here.
Barbara Gander
0LOVE! Made them today, using heavy cream instead of Almond Milk (that’s what I had). I made mini donut size so literally 1.5 net carbs – so amazing. I brought some over to a friends for coffee when they were still warm (coffee & donuts!). I’m ready to adapt and try different variations – it was exactly what I needed.
Loren
0Thank you for this, so good!
MrsFlorida
0The recipe turned out amazingly, I got gorgeous little cake type donuts that, for someone on keto, were mouth magic!
I used a non-stick donut pan, resisted the urge to try to pop out of the molds early, and the only ingredient adjustment I made was upping the amount of cinnamon.
LOVE someone else’s suggestion to make pumpkin spice donuts because, you know, tis the season! Seems like a very adaptable recipe, I’m going to try to make a blueberry version.
Michele
0This recipe saved me from messing up my WOE. Every Wednesday one of the drs I work with brings in 2 dozen donuts from DD. I started making these tasty donuts every Wednesday morning to take to work. Many coworkers loved them so much that I had to start doubling the batch. I have even make some minor change and added pumpkin, allspice and nutmeg to the recipe to make pumpkin donuts. Huge hit during this autumn season. One person makes these and freezes them to give to his son who also follows a keto WOE.
Rie
0Super delicious!
Donna
0I do not have a donut pan so I used the dash mini waffle maker, I did add an extra t. of cinnamon to the batter and the dusting sugar (I used just under 1/3 C swerve granular for the batter) and used the powder sugar (swerve/cinnamon to the tops….I didn’t have any almond milk so I used heavy whipping cream, my batter was thick, when they came out of the waffle maker they were very soft like a pancake, but once on the cooling rack they totally firmed up, then brushed with melted butter and face down into the finishing sugar….they are very good and I would definitely make these again, I stored in air tight container in fridge, they are good cold, this made 10 mini waffles using 1/8th cup batter for each one.
emmajune
0Very helpful tips ! Thank you. I do have silicone donut molds but love the idea of waffles from my Mini Dash. Brilliant !
Cyndi Johnson
0LOVE this recipe SO MUCH!! We have a local bakery that sells protein donuts for $5 each, and I love to support them. HOWEVER, it gets very expensive when I buy them for an event (or when I need more than one!!). This recipe can be modified for special flavors…..lemon, orange, almond, chocolate…it’s a great base. So thankful I found this donut recipe for my keto diet. It has been my go-to for my special treat!
Angie
0Hi!!! I would really love it if you could please share with me how you modified your special flavors. I’m also going to add a unflavored vegan protein powder. The plan is to use erythritol. I have seen in the comments that people have used it and liked it. I have never used it, only allulose. I would love any feedback you have and any and all flavor combinations. Thank you.
Chelsie
0Awesome recipe! I didn’t have a donut pan so I made muffins. I used silicone muffin cups and they popped out effortlessly. Cooked 22 minutes and made 8 muffins from the batter. Loved how they weren’t overly sweet, almost like a coffee cake!
McKayla Dow
0The keto donuts are the best. I really think you should try them out.
Shaun
0Hello,
Can I use ghee instead of butter?
Wholesome Yum M
0Hi Shaun, Yes that will work just fine.
Samantha
0What would the difference be if I used salted butter instead of unsalted?
Wholesome Yum M
0Hi Samantha, Using salted butter means you have less control over the amount you can add to the recipe. I would omit the additional salt in the recipe if you decide to use salted butter.
marie
0I haven’t tried the recipe yet but definitely will, sounds yummy. My question is can I use xanthan gum so it holds together better as in my experience almond flour since it doesn’t contain gluten can be crumbly. What do you think?
Wholesome Yum M
0Hi Marie, Yes, you can add a small amount of xanthan gum if you like. Sprinkle in a pinch (1/8th of a teaspoon or less) into the batter.
Ed
0This recipe tasted nothing like donuts and I followed everything to a tee. What a waste of ingredients.
Wholesome Yum M
0Hi Ed, I’m sorry these didn’t suit your tastes. I have several other breakfast recipes that you may prefer. Here are Chaffles, Almond Flour Pancakes, and Breakfast Casserole.
Marie
0Tried the recipe with the xanthan gum. It came out perfect and delicious . Now my go to recipe for a sweet tooth .
Emily
0These are amazing; my family loves them! Any way to adapt the recipe to make a pumpkin version for fall?
Wholesome Yum M
0Hi Emily, I’m so glad you love these! I haven’t tested any variations of this recipe, but you could easily swap out the cinnamon with pumpkin spice. Enjoy!
Sandra
0Oh, my gosh…how did I ever over-look this recipe?? This is a must for me to try this one out. Have all the ingredients, & the donut pans too. Will let you know how they turns out. My oven can be a bit fussy at times, so I will have to “stand by” to make sure things go well.
Thank you for posting this. The great reviews say it all!
Sandra W.
Adrienne
0Can I use coconut milk instead of almond milk?
Wholesome Yum M
0Hi Adrienne, Yes that will work fine.
Gail
0Very easy recipe to follow and donuts turned out great!
Janna
0Very good! Made as listed, except used 1/3 cup + 2 tsp erithritol for the sweetener. My Pampered Chef metal donut pan has 12 smaller donuts, this recipe for 6 filled them perfectly. Cooked a little faster than recipe says since they were smaller, 20 minutes in my oven.
Greased the pan with coconut oil, poured the batter into a Ziploc and cut a corner off to pipe it in to the wells neatly, came out perfectly. After cooling, used a plastic orange peeler gadget to gently loosen them without scratching the pan.
Gemma davies
0Hi, what are the carbs per one?
Wholesome Yum M
0Hi Gemma, It’s 3 net carbs for one donut. Enjoy!
Robert
0I have a son that has peanut/tree nut allergy. Can you recommend alternative in recipes and amounts/measurements.
Wholesome Yum M
0Hi Robert, The texture will be different, but this recipe will work with sunflower seed flour.
Hannah
0Hey There! I would love to try these but I don’t have a donut pan! Can I make these in a muffin tin or 8×8 pan? Do I have to adjust the times for this?
Thank you!
Wholesome Yum M
0Hi Hannah, I haven’t personally tested this, but other readers have commented having success with making these donuts in a muffin tin or an 8×8″ dish. I’m not exactly sure how it would change the timing, but I would start checking after the 22 minute mark for doneness.
Sharon
0So excited to try this recipe. I am however allergic to monk fruit sweetener. I have THM Super Sweet and THM Gental Sweet on hand,which would be better to use and do I need to adjust the amount?
Wholesome Yum M
0Hi Sharon, I think either would work fine. Please check out my Sweetener Conversion Calculator to figure out the exact amounts you will need. Enjoy!
Mahalia
0Tasted delicious Didn’t have to grease my pan at all. Used a deep non-stick metal one. With the size of pan I used (which wasn’t the size of those small “Dunkin Doughnuts”), I managed to make 12 out of the mixture, not 6 as ate 2 of them. Yum
Leah Randin
0I have both monk fruit & Erythritol but not the blend itself. What should I do?
Wholesome Yum M
0Hi Leah, You can use pure erythritol, but increase the amount to 1/3 cup + 2 tsp. This will get you the correct level of sweetness. Enjoy!
Mary Alice
0Love it. Thank you for cooking tip, I would have removed before I did.
Deedee
0Delicious but donuts stuck very badly to my non stick donut pan even after I let it cool and loosened the edges with a knife. Very big mess. So I made them into cupcakes and they did well in foil liners. Very sad they didn’t want to come out of the pan ☹️
Wholesome Yum M
0Hi Deedee, Sorry your donuts stuck to the pan. Please be sure to grease it well, even if using a nonstick pan. Be sure adequately grease the center hole too, as that’s where they stick most often.
Rosalia Bahena
0These are perfect delicious donuts. I added a little bit of pumpkin spice. I’m so excited to know that I can make these whenever I feel like it. Thank you so much for sharing.
Cindy V.
0OMG!!!! These are so very delicious! I made a double batch, and good thing too, because as soon as I had as sugared up, they were gobbled up! Luckily I had put away a few for myself to eat later, because these little monsters kept coming back for more. I followed the directions to a T and my donuts didn’t stick to the pan at all. Slid right out when we flipped it over. I printed this baby out and will be making some more! Absolutely recommend these to anyone with a sweet tooth, on a diet.
Stephanie
0My family and I love donuts, but on the keto lifestyle we aren’t exactly free to indulge. My daughter came across this recipe last month and WOW, amazing. These cinnamon donuts completely satisfied our craving, buttery, sweet, and fluffy, the recipe made 4 mini Bundt cakes, I will be purchasing a donut pan for these, everyone loved them, Thanks for your recipe!!!!
Jasmine
0Such a great idea. I followed the instructions but like others, left them until they were almost black on top but unfortunately couldn’t get them out of the pan and ended up with ‘cinnamon donut’ crumble.
Still tasty.
Wholesome Yum M
0Hi Jasmine, It sounds like maybe these donuts were too close to the heating element in your oven. They should turn golden brown, but not black. Also, be sure to grease the inside of the donut pan well, that center hole is where they like to stick!
Kim
0Can you substitute coconut oil for butter to make them dairy free?
Wholesome Yum M
0Hi Kim, Yes! Feel free to make that substitution.
Michelle
0These were pretty tasty. Very easy to make. Next time I will try different flavors, like pumpkin spice. I did use a silicone baking pan with no issues.
Ann Boyer
0I tried this once. If you read the directions right they turn out wonderful.
Corie
0These were so easy and my kids ate them up!
Caroline
0These were yummy! I didn’t have almond milk so I used coconut cream (using the liquid and not the thick cream) and granular Swerve. It was perfect. So yummy and sweet. What a treat!!!
Carol
0Great! One of the first LC recipes I tried and it’s one of my favorites.
juli c. ferrando
0The flavor was really good however I tried two different times and could not get these out of the pan I did them exactly as recipe and used teflon donut pan and greased the heck out of them i was so bummed because i wasted so much product. I could not have oiled them more. Truly sad
Wholesome Yum M
0Hi Juli, It sounds like these donuts were slightly underbaked. They will separate from the pan easily when they are fully cooked. Don’t be alarmed, they will turn a dark golden color when they are done.
Cristen
0I honestly do not know how to thank you. I wanted you to know that I’m a huge fan of this recipe. I can finally eat donuts again minus the guilt . Thank you :).
Cristen from Orlando
Beverly J Flynn
0I got bustling around in the kitchen and my husband asked me what I was doing. “Making donuts” I replied. “Keto?” he asked. “Of course” I replied. I followed the directions EXACTLY. I had a bit left over in the bowl. I used a silver Nordicware donut pan and greased it with unsalted butter. It covered over the center hole while baking, but I let them cool completely in the pan then flipped them out onto a plastic cutting sheet without trying to cut out the center. I had no issues with them releasing. I gently rolled each one in monkfruit/erythritol and cinnamon mixture. When I brought one out to him, he gave me a funny look like he wasn’t sure, and said “This is going to be interesting.” He took a bite, his eyes got big, and he said “If you hadn’t told me these were Keto, I’d have never known.” These are awesome! Next time I’ll try glazing. I was out of heavy cream. Can’t wait!
Nikki
0Wanted to make this but didn’t have a donut pan so managed to turn these into muffins, absolutely delicious. My expectations were low since most of the keto desserts I’ve made were dry & crumbly but the muffins turned out nice & moist. Couldn’t even tell they were keto.
Lourdes
0Amazing recipe! I used the Besti Sugar blend and it was delicious!! I’m baking the recipe as a cake!! Let’s see how it goes!!!
Susan
0Hi, I would really like to try this recipe but my husband is allergic to almonds. Is there other things that I could use in place of the almond flour and almond milk for this recipe and others?
Melissa
0Hi Susan, I have not tested this, but the recipe will probably still work with sunflower seed flour. The almond milk can be replaced with coconut milk. Best wishes!
Katie
0What would be a good dairy free substitute for butter?
Wholesome Yum M
0Hi Katie, Coconut oil will work great for this.
Carol L
0Fantastic! This is one of the first recipes I tried and it’s one of my favorites! I only put the sweetener/cinnamon coating on top.
Ann
0Very good! I prefer them without the sugar coating. Great with cold brew coffee!
Baker Judy
0Hi Maya,
Just curious, would this recipe work in an 8”x8” pan?
I realize it won’t be donuts, but I’m short on time and want a quick coffee cake.
Wholesome Yum M
0Hi Baker Judy, Yes that should work just fine!