Half waffle, half donut, all crunch and caramel. These sugar-free waffle donuts cook in a waffle-donut maker, so every ring gets deep waffle pockets that catch a glossy caramel glaze.
The batter is almond and coconut flour with eggs, Greek yogurt and cinnamon, sweetened with allulose. Each of the 8 donuts has about 114 calories and 3g net carbs.
No oven and no fryer. Each batch cooks in 3 to 5 minutes, and the caramel takes just a few more.
Why You’ll Love These Sugar-Free Waffle Donuts
- Crisp waffle edges. The grid pattern gives a lightly crisp outside and a soft center.
- Caramel in every pocket. The glaze fills the waffle squares and drips down the sides.
- 3g net carbs per donut. Each of the 8 donuts has about 114 calories and 7g protein.
- Fast. No oven, no fryer, a few minutes per batch.
Ingredient Notes
Flours and spice. Two-thirds of a cup of Bob’s Red Mill almond flour, a tablespoon plus 2 teaspoons of coconut flour, a teaspoon of baking powder and a teaspoon of cinnamon make the base of these sugar-free waffle donuts.
Eggs and Greek yogurt. Two large eggs and ⅔ cup of FAGE Total 0% Greek yogurt keep the centers moist, with a little melted butter.
Caramel glaze. Three tablespoons of allulose and a tablespoon of water cook to golden amber, then a little warm cream and butter turn it into a glossy, pourable glaze.
Allulose. Allulose browns quickly, which is what lets it make a real caramel, so watch it closely. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour, eggs and Greek yogurt yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Waffle Donuts
You need an electric waffle-donut maker with 2½-inch ring cavities, bowls, a whisk, a saucepan and a wire rack. Prep takes about 20 minutes, cooking takes 20 to 25 minutes in batches, and the glaze sets in 10 to 15 minutes.
Make the batter
Step 1. Preheat the waffle-donut maker and grease the cavities if needed.
Step 2. Whisk the almond flour, coconut flour, baking powder and cinnamon.
Step 3. In a separate bowl, whisk the eggs, yogurt, 55g of allulose and 6g of melted butter.
Step 4. Fold the dry ingredients into the wet and rest for 5 minutes.
Cook the donuts
Step 5. Fill the waffle-donut cavities about ¾ full, keeping the center posts clear.
Step 6. Cook for 3 to 5 minutes per batch, until golden, set and lightly crisp.
Step 7. Transfer to a rack and repeat to make 8 donuts.
Make the caramel glaze
Step 8. Heat 35g of allulose and the water until golden amber.
Step 9. Remove from the heat. Carefully stir in the warm cream, then 8g of butter.
Step 10. Warm gently if needed until smooth and glossy.
Step 11. Cool for 3 to 5 minutes, until thick but pourable.
Glaze and serve
Step 12. Spoon a thin layer of caramel glaze over the donuts, filling the waffle pockets with a few natural drips.
Step 13. Rest the sugar-free waffle donuts for 10 to 15 minutes before serving.
Success Tips for Sugar-Free Waffle Donuts
Keep the posts clear. Fill around the center posts so every donut has a clean hole.
Do not overcook. Take them out when golden and set, so the centers stay moist.
Watch the caramel. Allulose browns quickly, so stay at the stove and pull it at golden amber.
Serve fresh. These are best freshly made, while the edges are still crisp.
Serving Ideas
Serve them on a platter for brunch or a weekend breakfast, with coffee or tea. The caramel glaze is rich, so one donut is a satisfying treat.
If you are making them for a crowd, cook all the rings first, then make the caramel and glaze them together just before serving.
More Sugar-Free Donuts
For a chocolate version, try my sugar-free chocolate donuts. If you love fall flavors, the sugar-free pumpkin donut holes are rolled in pumpkin spice.
And for a classic waffle breakfast, make the sugar-free waffles.
Storage
These sugar-free waffle donuts are best served freshly made. The recipe does not give a storage time.
Sugar-Free Waffle Donuts FAQ
Do I need a waffle-donut maker?
Yes. It gives the defined waffle rings with a hole in the middle. A regular waffle maker will not make the donut shape.
Why did my caramel turn dark?
Allulose browns quickly. Take it off the heat as soon as it reaches golden amber.
How thick should the glaze be?
Thick but pourable. Let it cool for 3 to 5 minutes, then spoon it over so it fills the waffle pockets.
How many sugar-free waffle donuts does this make?
The recipe makes 8 sugar-free waffle donuts.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Crisp waffle edges, soft centers and caramel in every pocket, these sugar-free waffle donuts are the treat that disappears fastest.
Sugar-Free Caramel-Glazed Waffle Donuts
Ingredients
Equipment
Method
- Preheat waffle-donut maker; grease cavities if needed.
- Whisk almond flour, coconut flour, baking powder and cinnamon.
- Separately whisk eggs, yogurt, 55g allulose and 6g melted butter.
- Fold dry ingredients into wet. Rest 5 minutes.
- Fill waffle-donut cavities about ¾ full, keeping center posts clear.
- Cook 3–5 minutes per batch until golden, set and lightly crisp.
- Transfer to a rack. Repeat to make 8 donuts.
- Heat 35g allulose and water until golden amber.
- Remove from heat. Carefully stir in warm cream, then 8g butter.
- Warm gently if needed until smooth and glossy.
- Cool 3–5 minutes until thick but pourable.
- Spoon thin caramel glaze over donuts, filling waffle pockets with a few natural drips.
- Rest 10–15 minutes before serving.
Notes
- Avoid overcooking to keep centers moist.
- Use a waffle-donut maker for defined rings.
- Allulose browns quickly; monitor closely.
- Best served freshly made.