About
These cinnamon sugar donuts are the perfect recipe for impending fall weather! Moist and spicy these donuts are sure to please.
Ingredients
- 1 ¼ cup almond flour
- ⅓ cup brown sugar replacement by swerve
- 1 teaspoon baking powder
- 1 ½ tablespoon extra virgin olive oil
- 2 tablespoon original coconut milk unsweetened by silk
- 2 large raw egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup the ultimate icing sugar replacement by swerve
- ¼ teaspoon cinnamon
Instructions
- Preheat an oven to 350 F. Prepare donut pans with nonstick cooking spray.
- In a food processor, combine almond flour, 1/3 cup brown sweetener, ½ t cinnamon and baking powder together.
- Add in the eggs, olive oil, coconut milk, vanilla extract and sea salt. Pulse into a smooth batter.
- Spoon batter the donut molds so they are ¾ of the way full, keeping in mind they will rise and you want to avoid the center from being filled as it rises in the oven. Wipe any drips in the center or edges of the pan with a paper towel.
- Bake for 15 minutes until golden brown. Allow to cool completely in the pan before attempting to remove the donuts.
- Once cool, mix the powdered sweetener together with ¼ teaspoon of cinnamon.
- Dip the tops of the donuts into it to coat them. Keep stored at room temperature for up to 4 days!
Nutrition Facts
- Servings: 8
- Calories: 150.3kcal/628.7kJ (per serving)
- Fat: 12.7g (per serving)
- Carbs: 8.5g (per serving)
- Protein: 5.2g (per serving)
