About
The addition of pumpkin in these donuts makes for the most moist, delicious donuts! The hint of cinnamon in these puts them over the top!
Ingredients
- 1 ¼ cup almond flour
- ⅓ cup 100% pure pumpkin by libby's
- 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
- ⅛ teaspoon coarse kosher salt by morton
- ½ teaspoon cinnamon
- ¼ cup the ultimate icing sugar replacement by swerve
- 1 teaspoon vanilla extract
- 1 tablespoon original coconut milk unsweetened by silk
Instructions
- Preheat an oven to 350 F. Prepare donut pans with nonstick cooking spray.
- In a food processor, combine all ingredients together until smooth.
- 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 donuts are cool, mix the ¼ cup of powdered sweetener together with 1 tablespoon of coconut milk, 1 teaspoon of vanilla and a pinch of salt.
- 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: 156.2kcal/653.4kJ (per serving)
- Fat: 12.8g (per serving)
- Carbs: 9.3g (per serving)
- Protein: 5.3g (per serving)
