November 5, 2018
Updated Sept. 22, 2019
I LOVE these donuts, we eat them year round but are especially good in the fall. They have all of those amazing fall spices that are just comforting and amazing. In addition to that they are sugar-free, grain-free and gluten free. They are sweetened with monk-fruit and are baked in the oven for easy cleanup. I have made these for multiple occasions or for a fun treat with my kids, enjoy these today!
RECIPE
Sweet Cinnamon Donuts (sugar-free, grain-free, gluten free)
Makes 8-10 donuts
Ingredients
Donuts-
1 1/2 c almond flour
2 tsp baking powder
2 TBSP tapioca starch (or any kind of starch)
1/2 tsp ginger
¼ tsp cinnamon
½ tsp nutmeg
¼ c butter (melted)
¼ c coconut milk (or any dairy free milk)
2 eggs
1 tsp vanilla
Cinnamon Coating-
1 tsp cinnamon
4 TBSP melted butter
Preparation
Start Preheating your oven to 350 degrees, then go ahead and mix your dry ingredients, almond flour, monk-fruit sweetener, baking powder, tapioca starch and spices. Set aside
Then in another bowl mix your wet ingredients, butter, milk, eggs, and vanilla. Then add your wet ingredients to your dry ingredients, stir well until combined.
Grease your donut mold with butter or coconut oil so they don't stick to the pan.
Pour batter into the donut mold about half full. Don't fill to the very top because they will rise some. Bake in the oven for 15-18 minutes or until toothpick in the center comes out clean, and the tops are firm to the touch. Let cool for 15 minutes.
After they are cooled then melt your butter, and in a small bowl mix your cinnamon and your monk-fruit sweetener (I like the Golden for this recipes)
Dip the tops of the donuts in the butter and then in your sweetener/cinnamon mixture. Now they are ready to eat! They taste just like a cinnamon sugar doughnut without all the added sugar and carbs!
You can also make into mini-muffins if you don't have a donut pan. Just use paper liners in the muffin pan and cook for 15-16 mins. Makes 24 mini muffins
*Use organic ingredients when feasible
