Ingredients
Donuts
- 3 eggs
- 1/4 cup milk raw milk or almond milk, etc.)
- 2 tbsp MCT oil or coconut oil, melted and cooled
- 1/4 tsp Bragg’s Raw Apple Cider Vinegar
- 1/2 tsp Liquid Vanilla Stevia Extract about 4 squirter’s full
- 1/2 tsp pure vanilla extract
- 1 1/4 cup Honeyville Grain Blanched Almond Flour
- 1 1/4 cup arrowroot powder or tapioca flour or protein powder
- 1/4 cup erythritol
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp Real sea salt
Glaze
- 1 cup erythritol powdered in a spice/coffee grinder or magic bullet, etc.
- 2-4 tbsp almond milk just enough to thin to glaze consistency
- 1 tbsp MCT oil or coconut oil melted and cooled
- 1 tbsp pure vanilla extract
- 1 tbsp Liquid Vanilla Stevia Extract
- 1/8 tsp Real sea salt
Servings: Dozen
Instructions
Donuts
- Pre-heat oven to 375 F. Grease donut pans with coconut oil spray.
- Blend liquids together in bowl, add dry ingredients and incorporate.
- Divide batter into 2 donut pans and bake for 15 minutes or until toothpick comes out clean and dry.
- Let cool 5 minutes then turn onto a cooling rack. They look best “upside-down” of the way they baked in the pan.
Glaze
- Powder the erythritol. You can buy already powdered but it is much more costly and only takes a minute to powder it yourself.
- Mix everything in a mixer until smooth and liquidy. This is a glaze not a frosting or icing. This one is intended to make a thin sweet layer on the donut, not set on top all thick-like where you can run your finger through it. These are like the glazed donuts at the bakery, not the frosted cake donuts.
- Put glaze in a shallow bowl and turn each donut’s top for a swirl through the glaze then return to the cooling rack with the most donuty side up.
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