"Sugar" & Cinnamon Coated Donuts
I've been craving donuts recently, so I decided to share one my favorite recipes. These "sugar" & cinnamon coated donuts are great for breakfast or dessert (just add ice cream!). It's a guilt-free recipe, that tastes like it was made with traditional sugar. For this recipe, I'm using some of my favorite products, including ghee, almond flour, and monk fruit sweetener.
I also tested a new product- donut pan by Wilton. This donut pan is amazing! Unlike the silicone pans I've used in the past, this held the shape of the donuts, the donuts easily came out of the cavities, and I didn't have to over bake the batter for it to get golden brown. Win! Win! Win!
1 cup blanched almond flour
1/4 cup sweetener
2 tsp baking powder
1- 2 tsp cinnamon
1/8 tsp sea salt
1/4 cup ghee
1/4 cup unsweetened almond milk
2 large eggs
1/2- 1 tsp vanilla extract
Cinnamon Coating Ingredients
1/4- 1/2 cup monk fruit sweetener (to preference)
1- 2 tsp cinnamon
2- 3 tbsp ghee
1. Preheat oven to 350°. Grease donut pan (very) well.
2. Get 2 mixing bowls. Put all dry ingredients into large mixing bowl and stir.
3. In small bowl, melt the ghee and then mix in remaining wet ingredients. Whisk the wet mixture into the dry mixture.
4. Transfer batter evenly into donut cavities, filling about 3/4 of the way. Bake for 22- 28 minutes, until golden brown. Let donuts cool.
5. In a small bowl, stir sweetener and cinnamon for coating. In another bowl melt ghee.
6. When donuts cooled, remove from mold. Brush the sides with ghee and press/roll donuts into sweetener and cinnamon mixture to coat.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Total Carbs- 5g
Net Carbs- 3g
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