Baked Funfetti Doughnuts

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup Almond flour
  • 3/4 tsp Baking soda
  • 1 cup Cane sugar, organic powdered
  • 1/4 cup Monk fruit sweetener, granulated
  • 1/8 tsp Sea salt, fine
  • 1 tbsp Tapioca flour
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Oil, mild flavored
  • 1/2 tsp White or apple cider vinegar

• Dairy

  • 1 1/8 tbsp Milk

• Other

  • 1/3 cup Multicolored sprinkles (see note + more for garnish (optional

Found on acleanbake.com

Description

Ingredients

• 1 cup blanched almond flour
• 1/4 cup granulated monk fruit sweetener (like Norbu) or granulated stevia (like Natvia)
• 1 Tablespoon tapioca flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 2 large eggs
• 3 Tablespoons mild-flavored oil (such as grapeseed or light olive oil)
• 2 teaspoons vanilla extract
• 1/2 teaspoon white or apple cider vinegar
• 1/3 cup multicolored sprinkles (see note) + more for garnish (optional)
• 1 cup organic powdered cane sugar (see note)
• 1 Tablespoon + 1/4 teaspoon milk of choice

Directions

• Preheat the oven to 350F. Spray or grease two 6-compartment doughnut pans and set aside. In a large mixing bowl, whisk together the almond flour, sweetener, tapioca flour, baking soda and salt. Set aside. In a medium mixing bowl, beat the eggs, then whisk in the oil, vanilla, and vinegar. Pour the egg/oil mixture into the dry mixture and stir to combine. Fold in the sprinkles. Using a spoon or pastry bag (see note), fill each compartment of the doughnut pans 3/4 of the way (you will not be able to fill all of the compartments of the second pan). If you want more, thinner doughnuts, fill just over halfway. Bake for 14-18 minutes until doughnuts are risen, just started to become golden, and firm to the touch. A tester inserted into one should come out clean. Let them cool for 3-5 minutes in the pan until they begin to release, then remove them from the pan and transfer to a rack to cool completely before glazing. When the doughnuts are completely cool, whisk together the powdered sugar and milk until smooth. Dip each doughnut, face-down, into the glaze and shake gently to remove excess before returning to the rack. If desired, garnish with additional colored sprinkles. Allow the glaze to fully set before serving.