Sugar-Free Paleo Maple Tea Donuts

• Produce

  • 1 Lipton cold brew tea bag

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 4 oz Coconut milk, canned

• Condiments

  • 1 1/2 tsp Cinnamon liquid stevia

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 cup Coconut flour
  • 2 tsp Maple extract
  • 1/4 tsp Salt
  • 1/2 cup Sesame flour
  • 1/2 cup Sukrin brown sugar substitute
  • 1/4 cup Sukrin fiber gold syrup or another liquid sugar free sweetener

• Oils & Vinegars

  • 2 tbsp Sunflower oil

• Liquids

  • 3/4 cup Water

Found on sugarfreemom.com

Description

Ingredients

• 3/4 cup cold water
• 1Lipton Cold Brew Tea bag
• 1/2 cup (52 grams) coconut flour
• 1/2 cup (52 grams) sesame flour
• 1/2 cup Sukrin brown sugar substitute or another sugar free granulated sweetener
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 eggs
• 2 tbsp sunflower oil
• 2 tsp maple extract
• 1 1/2 tsp cinnamon liquid stevia
• 4 ounces canned, chilled coconut milk
• 1/4 cup Sukrin Fiber Gold syrup or another liquid sugar free sweetener
• 1/2 tsp ground cinnamon

Directions

• Preheat oven to 350 degrees F.
• Steep the tea bag in water for 5 minutes.
• While the tea is steeping, whisk the coconut flour, sesame flour, sugar sub, cinnamon, baking powder, baking soda and salt together.
• In a stand mixer, add the eggs, oil, maple extract and liquid stevia.
• Squeeze out the tea bag and discard then pour the tea into the mixer.
• Blend on high until combined then add in the dry ingredients and blend until incorporated.
• Grease 2 donut pans and spread the batter evenly to make 8 donuts.
• Bake for 15 minutes.
• Cool slightly then remove from pan to finish cooling.
• Mix the optional glaze together in a bowl and spread over each donut if desired.
• Best if kept refrigerated.

Nutrition