Low Carb Cinnamon WakeShake Doughnut Holes

Since being keto, I’ve found that protein powder can be a really interesting ingredient to work with in cooking and especially in low carb baking. It can do everything from adding extra protein (obviously) to creating a fluffier texture or more “rise” in a finished product. Usually I like to use a minimal whey powder for cooking to minimize the chances of interaction with another ingredient, but I definitely had to make an exception when it came to this Cinnamon Bun flavored WakeShake powder.

The grassfed butter adds richness (plus yummy fats!) and the cinnamon roll flavor was begging to be made into a sweet treat. With the help of a handful of other ingredients, I managed to create just that!

WakeShake Low Carb Doughnut Holes

These low carb doughnut holes are baked instead of fried, but they still have that familiar crisp outside combined with a nice, fluffy inside. The WakeShake adds a yummy cinnamon-y flavor throughout, plus a boost of collagen and fiber. Made with grassfed butter and pasture-raised collagen protein, WakeShake is pretty different from other protein powders, and I think that’s key to the taste and texture of these.

Don’t have any on hand? Pick some up here, and get 10% off with the code TKW10!

WakeShake Low Carb Cinnamon Doughnut Holes

I hesitate to call these doughnut holes since they are baked instead of fried, but that doesn’t change the fact that they are super tasty and easy to make! PS: Don’t have WakeShake? You can pick some up for 10% off when you use the code TKW10 at Superbody Breakthrough.

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 5
  • Yield: 10 doughnut holes


Doughnut Holes

  • 1 scoop WakeShake, cinnamon bun flavor
  • 1/4 cup almond flour
  • 1/4 cup coconut flour + additional for kneading
  • 2 tablespoons granulated erythritol or other sweetener
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1 dash nutmeg (optional)
  • 1 dash salt
  • 2 tablespoons heavy cream
  • 2 tablespoons unsweetened almond milk
  • 3 tablespoons (~42g) butter, cold

Cinnamon "Sugar" Coating

  • 3 tablespoons granulated erythritol or other sweetener
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted


  1. Preheat oven to 375F. Prepare a baking dish by lightly greasing with coconut oil or butter and set aside.
  2. Combine sweetener and cinnamon for the coating in a shallow bowl and set aside.
  3. Sift together dry ingredients for doughnut holes. Using a fork or pastry cutter, cut in cold butter until mixture looks like small "crumbs" and then chill in freezer for ~5 minutes.
  4. Add liquid ingredients and stir gently to combine.
  5. Turn dough onto a surface lightly dusted with ~1T coconut flour and knead gently until no longer sticky to the touch.
  6. Divide dough into 10-12 equal sections (I use a cookie scoop for consistent sizing), and roll them into balls.
  7. Bake for 12-15 minutes, or until surface is browned and crisp to the touch.
  8. Dip each ball in melted butter to coat and then roll in the cinnamon/sweetener mixture. Place them in your prepared baking dish about 1" apart.
  9. Bake for 12-15 minutes, or until the outsides are browned and crisp to the touch. Allow to cool 1-2 minutes before serving. Best enjoyed warm.


  • You can easily half this recipe if you don’t want to be tempted by a whole batch.
  • If you’re sensitive to the taste of baking powder, try swapping half of it for instant yeast instead.
  • Don’t have room for extra fat/calories in your macros? You can use additional almond milk or half and half instead of the heavy cream.
  • If you do have extra fat/calories to spare, try these dipped in cream cheese frosting. Cream together 1 part butter with 2 parts cream cheese and add sweetener to taste.

Wake Shake Low Carb Collagen Doughnuts

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