keto donuts

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keto donuts  

Keto Donuts oft and pillowy low carb donuts are perfect for breakfast, an afternoon or anytime you’re craving that classic cinnamon sugar donut that you love from the fair. Best of all, this delicious recipe is easy to make with no mixer required. Paleo, sugar-free, grain-free and gluten-free.

Ingredients for keto donats

• 2 large eggs room temperature
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons melted ghee, OR butter if not paleo
• 1/4 cup granulated monk fruit sweetener, can also use SWERVE
• 1 cup super-fine blanched almond flour
• 1/2 tablespoon coconut flour
• 1/4 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 fine sea salt

TOPPING CHOICES:

For the Cinnamon Sugar Coating:

• 1/4 cup granulated monk fruit, can also use granulated erythritol OR SWERVE
• 1 teaspoon ground cinnamon
• 1 1/2 tablespoons melted ghee, or butter if not paleo

For the Chocolate Glaze:

• 2 ounces No sugar dark chocolate, melted
• 1 teaspoon coconut oil, melted
• 1 teaspoon powdered monk fruit sweetener

Instructions

In a large bowl, whisk together the eggs, almond milk, apple cider vinegar, melted ghee, vanilla, melted ghee & monk fruit sweetener, until smooth and combined.

In a separate medium bowl, combine the almond flour, coconut flour, xanthan gum, cinnamon, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.

Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)

Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.

Remove pan from the oven and set aside until the donuts are cool enough to handle.

FOR THE CINNAMON COATING:

While the donuts are baking, stir together the granulated sweetener and cinnamon in a small bowl.

In a separate small heat-safe bowl, melt ghee (or butter).

Take each cooled donut and lightly dunk in melted ghee then roll into the cinnamon/sweetener coating.

Repeat with remaining donuts.

FOR THE CHOCOLATE GLAZE:

Add the chopped chocolate and coconut oil to a small heat-safe bowl & melt in the microwave. Stir in sweetener until combined.

Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.