Low-Carb “Donettes” (GF, Sugar-Free, Grain-Free, Low-Carb, & THM-S

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/4 cup Pyure stevia blend
  • 1/3 cup Pyure stevia blend, finely ground

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 cup Cocoa powder
  • 1 Pinch Nutmeg
  • 1 Pinch Salt
  • 1 Pinch Sea salt
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1 cup Coconut oil

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Buttermilk

• Other

  • 2/3 cup Margeaux vittoria baking blend

Found on margeauxvittoria.com

Ingredients

• 2/3 cup Margeaux Vittoria Baking Blend
• 1/4 cup Pyure Stevia Blend
• 1 1/2 teaspoons baking powder
• Pinch of sea salt
• Pinch of nutmeg
• 4 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted
• 1 cup coconut oil (refined if you want to avoid a coconut flavor), melted
• 1/2 cup cocoa powder
• 1/3 cup Pyure Stevia Blend, finely ground
• 1 tablespoon vanilla extract
• Pinch of salt

Directions

• Preheat mini donut maker. In a medium bowl, whisk together baking blend, sweetener, baking powder, salt, and nutmeg.
• In a liquid measuring cup, whisk together eggs, buttermilk, and vanilla. Add melted butter and wet ingredients to dry ingredients and stir thoroughly. If you have a squeeze bottle, put your batter in that. If not, you can use two spoons to transfer the batter to the donut maker.
• If your donut maker isnt well-seasoned, spray lightly with coconut oil spray. Mine no longer needs this because Ive used it enough and I actually find that baking spray leaves burnt patches on low-carb donuts. Use the first batch of donuts as an experiment!
• Fill donut wells two-thirds full and cook donuts until theyre golden brown on the bottom and set on top (3-5 minutes). Remove to a baking tray to cool and continue until all batter is used. The donuts are quite soft right when they come out of the donut maker but they set up quickly.
• Line a baking sheet with foil and set aside.
• While the donuts are cooling, blend all of the coating ingredients together using a blender or food processor. Transfer to a wide, shallow bowl.
• Once the donuts are completely cooled, dip them individually in the coating to cover completely. Tap away excess chocolate and set donuts on prepared foil-lined pan. Repeat with remaining donuts and transfer them to the refrigerator to allow to first coat to harden. This will take 5-10 minutes. Repeat the process 1-2 times more, refrigerating in between coats. Enjoy!
• Donuts keep well in the refrigerator for up to a week.

Nutrition