Cinnamon Donuts with Browned Butter Glaze

• Refrigerated

  • 1/4 cup Almond milk
  • 2 Eggs

• Canned Goods

  • 2 tbsp Vanilla whey protein powder

• Condiments

  • 10 drops Liquid stevia

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

• Dairy

  • 6 tbsp Butter
  • 1 tbsp Heavy cream

• Other

  • 1/4 cup Granulated erythritol (i used swerve
  • 7 tbsp Powdered erythritol (i used swerve

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol (I used Swerve)
• 2 tbsp vanilla whey protein powder
• 1 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp butter, melted
• 2 eggs, lightly beaten
• 1/4 cup almond milk
• 10 drops liquid stevia
• 1/4 tsp vanilla extract
• 3 tbsp butter
• 7 tbsp powdered erythritol (I used Swerve)
• 1 to 2 tbsp heavy cream
• 1/4 tsp vanilla extract

Directions

• For the donuts, lightly grease a donut pan and preheat oven to 325F.
• In a large bowl, whisk together almond flour, erythritol, protein powder, cinnamon, baking powder and salt.
• Stir in melted butter, eggs, almond milk, stevia and vanilla extract until well combined.
• Fill donut pan holes approximately 2/3 full and bake 15 to 18 minutes, or until donuts are lightly browned and set.
• Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.
• Repeat with any remaining batter.
• For the glaze, melt butter in small skillet over medium heat. Cook until butter is browned and fragrant, about 4 minutes. Remove from heat.
• Place powdered erythritol in a medium bowl. Slowly whisk in browned butter until well combined. Mixture will be thick.
• Stir in 1 tbsp of cream at a time until a spreadable consistency is achieved.
• Stir in vanilla extract.
• Spread glaze on cooled donuts and let set, about 20 minutes.