Low Carb Gluten Free Pumpkin Cake Donuts

• Produce

  • 1/4 tsp Ginger, ground
  • 1 cup Pumpkin, fresh or canned

• Refrigerated

  • 3 tbsp Almond milk, unsweetened
  • 3 Eggs, large

• Condiments

  • 2 drops Stevia glycerite

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 tsp Nutmeg, ground
  • 1 1/2 cups Peanut flour
  • 1/2 tsp Salt
  • 1/4 tsp Vanilla extract, sugar-free

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Other

  • 1/4 cup Powdered erythritol
  • 1/2 cup Steviva blend or 1/2 cup erythritol and 1/2 tsp stevia extract powder

Found on lowcarbyum.com

Description

Ingredients

• 1 ½ cups peanut flour
• 1/2 teaspoon salt
• 1 ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 Tablespoons coconut oil
• 2 Tablespoon unsweetened almond milk
• 1/2 cup Steviva Blend or 1/2 cup erythritol and 1/2 tsp stevia extract powder
• 3 large eggs
• 1 cup fresh or canned pumpkin
• 1 Tablespoon unsweetened almond milk
• 1/4 teaspoon sugar-free vanilla extract
• 1/4 cup powdered erythritol
• 2 drops stevia glycerite

Directions

• In a medium bowl, combine peanut flour, salt, baking powder, and spices.
• In a separate bowl, mix coconut oil, almond milk, sweetener, eggs and pumpkin until smooth.
• Stir dry ingredients into wet mixture.
• Grease donut pan. Spoon batter into the donut molds.
• Bake at 350°F for about 20-25 minutes or until toothpick inserted comes out clean.
• Cool and top with donut glaze.
• Combine all the glaze ingredients in a small bowl and beat until smooth.
• Use glaze immediately as it will harden as it sits.

Nutrition