This has been by go-to donut recipe for a while now! And I never tire of it. Recently I changed it up by using Lankanto as the sweetener, but they taste just as amazing with honey if you’d rather use that.
Optional Icing & Glaze:
Ingredients
- 3 large pastured farm eggs
- 1/4 cup Lakanto golden (or 1/4 cup honey - if using honey omit olive oil*)
- 3 Tablespoons olive oil* or softened coconut oil
- 1 1/2 cups blanched almond flour or try my nut-free recipe
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- pinch of sea salt
- teaspoon optional: 3/4 cinnamon
- tsp optional: 1/8 grated nutmeg
- *If using honey or maple syrup as a sweetener omit olive oil.
- Choose from list of icing and glazes below!
Instructions
- Preheat oven to 350*F.
- Whisk eggs. Then add in remaining ingredients, and mix well by hand. If you are making the cinnamon sugar donuts as pictured I highly recommend adding in the cinnamon and nutmeg!
- Note: Grease donut pan thoroughly.
- Spoon batter into a piping bag (or use a zip lock bag, then cut off the corner).
- Pipe donut filling into a full sized donut baking pan with space for 9 standard donuts (or more if making mini-donuts). I set the silicone donut pan on a full metal baking sheet for ease in getting it in and out of the oven.
- Bake at 350*F for 10 to 16 minutes (cooking time varies depending on the type of baking pan used - for my donut pan I bake them for 15 minutes). After baking, let donuts fully cool before removing from pan.
- Garnish with your choice of glazes below!
Optional Icing & Glaze:
- cinnamon sugar – use 2 to 3 Tablespoons of Lakanto, golden (with optional: 1/2 teaspoon of cinnamon) – Or use 2 to 3 Tablespoons of coconut sugar + 1/2 teaspoon of cinnamon (put sugar in a small bowl, and swirl donuts in sugar for a nice dusting)
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CINNAMON SUGAR DONUTS – LOW CARB – GLUTEN FREE
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Oleh
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