Low Carb Donuts? Yes Please

• Refrigerated

  • 1/4 cup Almond milk
  • 4 Egg, Large whole

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/3 cup Coconut flour
  • 1/2 tsp Nutmeg
  • 1 8th (pinch tsp. Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 1 Coconut oil

• Other

  • ⅛th tsp (pinch Glucomannan / Konjac Powder (optional
  • Powdered swerve for coating (optional
  • 3 tbsp Swerve swetener

Found on lowcarbjoy.com

Description

Ingredients

• ⅓ cup Coconut Flour
• 3 tbsp. Swerve swetener
• ½ tsp Nutmeg (optional)
• ⅛th (pinch) tsp. salt
• ½ tsp baking soda
• ⅛th tsp (pinch) Glucomannan / Konjac Powder (optional)
• 2 tbsp Coconut Oil, melted and cooled
• 4 large Egg, Whole
• ¼ cup Almond Milk
• 1 tsp Vanilla Extract
• Coconut oil for frying
• Powdered swerve for coating (optional)

Directions

• Heat oven to 350 degrees.
• Grease mini donut pan.
• In a mixing bowl, stir together coconut flour,swerve sweetener, salt, baking soda, nutmeg (opt).
• In separate bowl stir together the eggs, almond milk, cocnut oil and vanilla.
• Sprinkle the konjac over the egg mixture and stir to dissolve.
• Add the Egg mixture to the coconut flour mixture and stir till batter is smooth and thick.
• Add 1½-2 tsps. batter to donut well.
• Bake for 8 minutes, if frying. Bake for 10-12 mins for cake donuts. Allow to cool slightly and dump out of pan. If not frying, donuts are ready for powdered sweetener.
• Frying instructions:
• In small skillet heat about ¼ inch, oil till hot, but not smoking. Carefully slide prepared donuts into hot oil and allow to cook just till underside is golden 10-30 seconds depending on oil temperature. Then carefully turn over each donut with a fork and repeat. Remove with a slotted spoon to paper towels to drain. Coat with powdered sugar, if desired.

Nutrition