Glazed Crumb Donuts

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Baking powder
  • 2 tsp Coconut flour
  • 1/2 cup My local blend baking mix
  • 1 tiny pinch Salt
  • 1 tsp Vanilla

• Dairy

  • 7 tbsp Butter
  • 1/4 cup Sour cream

• Other

  • 1/2 cup Gentle Sweet (or my sweetener
  • 2 tbsp Trim healthy mama gentle sweet (or my combo of xylitol, erythritol, and stevia

Found on joyfilledeats.com

Description

Ingredients

• 2 tbsp butter, softened
• 1/4 cup sour cream
• 2 tbsp Trim Healthy Mama Gentle Sweet (or my combo of xylitol, erythritol, and stevia)
• 1/2 cup of my Local Blend Baking Mix (equal parts almond flour, coconut flour, ground golden flax)
• 1 egg
• 1 tsp vanilla
• 1/2 tsp baking powder
• tiny pinch of salt
• 1/2 cup almond flour
• 2 tsp coconut flour
• 3 tbsp butter, softened
• 3 tbsp Gentle Sweet (or my sweetener)
• 2 tbsp butter
• 1/2 cup Gentle Sweet (or my sweetener)

Directions

• Preheat the oven to 350.
• Combine all the ingredients for the batter and mix well. Divide between twelve mini donut molds.
• Combine the ingredients for the crumbs and mix well. They will be large moist crumbs. Spread them with your hands on top of the donut batter. You may need to break apart the large pieces into smaller crumbs.
• Bake for 25 min. If the crumbs start to get too brown you can cover them with foil.
• Meanwhile, make the glaze. In a small saucepan over low heat melt the butter and sweetener. Cook on low, whisking occasionally, for 12-15 minutes until golden. Cool for at least 10 minutes. Keep whisking occasionally as it cools to avoid it separating.
• Cool the donuts and put them on a wire rack. Put a clean rimmed baking sheet under them. Spoon the glaze over the donuts. Then scoop up the glaze that dripped off onto the baking sheet and spoon it on them again. Repeat. This helps them get a nice thick coating. You will notice that the glaze keeps thickening.