This sugar-free keto donuts recipe with almond flour is so easy! They taste like regular powdered cake donuts
PREPRATION TIME:
Prep Time: 5minutes
Cook Time: 15minutes
Total Time: 20minutes
INGREDIENTS:
1 cup almond flour 100g, ground almonds work as well
⅓ cup unsalted butter 75g, melted
¼ cup granulated sweetener 50g
4 eggs medium, or 3 large
2 tablespoon heavy cream 30ml
1 teaspoon baking powder
1 teaspoon vanilla extract
Topping
¼ cup granulated sweetener 50g, to roll the donuts in. Option to add ½ teaspoon cinnamon
INSTRUCTIONS:
Preheat the oven to 175 Celsius / 350 Fahrenheit. Brush the inside of the silicone donut pan with melted butter or grease with cooking spray.
Blend the melted butter, cream and sweetener in a large mixing bowl with an electric mixer or in a food processor until smooth.
Add the eggs and vanilla extract and blend until combined. Then, add the almond flour and baking powder. Continue blending until a smooth batter forms.
Spoon the batter into the well-greased donut pan. Take care not to overfill the donut moulds. The batter will rise as it bakes.
Bake for 15 minutes or until lightly golden. Remove the donuts from the oven and let them cool completely before removing them from the pan.
Put granulated sweetener in a small, shallow bowl. Option to add cinnamon and stir to combine. Press each donut into the sweetener to coat on both sides.
NOTES:
1g net carbs per donut. Makes 14 mini donuts (6 cm diameter, weight: 20-24g).
If you prefer a glaze, mix 2 tablespoons butter, 1 tablespoon heavy cream and 2 tablespoons powdered sweetener with a ¼ teaspoon vanilla extract.
You can also melt 85-90% dark chocolate with 1 teaspoon of coconut oil for a chocolate glaze!
This recipe makes 6-7 regular size donuts in a standard donut pan. Increase the oven time by around 5 minutes.
Tip: Let the donuts cool COMPLETELY before removing them from the pan. They firm up as they cool down.
