Skinny Caramel Vanilla Cream Baked Donuts

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tbsp Caramel topping
  • 1 tsp Cinnamon
  • 1 cup Flour, unbleached
  • 1/4 tsp Kosher salt
  • 1/8 tsp Nutmeg
  • 1/2 cup Powdered sugar
  • 1/3 cup Sugar

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Dairy

  • 1 tbsp Yogurt, Plain

• Other

  • 2 tablespoons International Delights Sugar Free, Fat-Free French Vanilla Coffee Creamer

Found on thecookierookie.com

Description

Ingredients

• 1 cup unbleached flour
• 1/3 cup sugar
• 1-teaspoon baking powder
• 1/8 teaspoon nutmeg
• 1/4 teaspoon kosher salt
• 1-teaspoon cinnamon
• 2 large eggs
• 3 tablespoons coconut oil, melted and cooled to room temperature
• 1-tablespoon plain yogurt
• 2 tablespoons International Delights Sugar Free, Fat-Free French Vanilla Coffee Creamer
• 1/2 cup powdered sugar
• 2 tablespoons International Delights Sugar Free, Fat-Free French Vanilla Coffee Creamer
• 1-2 tablespoons caramel topping

Directions

• Preheat oven to 375F.
• Spray a non-stick donut pan lightly with baking spray.
• Whisk together dry ingredients in a mixing bowl.
• In a separate bowl, combine eggs, oil, yogurt and coffee creamer. Beat until foamy.
• Pour wet ingredients over dry ingredients and stir just until combined.
• Place batter in a Ziploc bag and shake it down into one corner. Snip the end of plastic bag the size of a dime.
• Fill each doughnut form 2/3 full.
• Bake 10-12 minutes or until doughnuts are brown on top and spring back when lightly touched.
• Remove doughnuts from the oven and the pan and allow to cool on a cooling rack.
• Glaze with icing.
• Combine all ingredients in a small mixing bowl. Whisk until smooth.
• Dip cooled donuts halfway into glaze then flip them over onto a plate or rack to dry.
• Enjoy!