The gooier the better.
That doesn’t translate well when you are trying to cut carbs and sugar.
This recipe works.
It may absorb a bit more oil that you might like, but other than that, the donuts are light and tasty.
I changed things up a bit because I can’t be bothered with fussy details.
That does not affect the taste, so be fussy if you must.
- 1/2 cup coconut flour
- 1/4 cup granulated sugar substitute (since the amount is fairly small, you can use stevia, or any granulated that you like, or combo)
- 2 tsp baking powder
- 2 Tbsp vanilla protein powder
- 1/4 tsp xanthan gum
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup sparkling cider (non-alcoholic)
- 1 Tbsp butter, melted
- 4 Tbsp butter, melted
- 1/4 cup granulated sugar substitute
- 1.5 tsp ground cinnamon
- Whisk the dry ingredients.
- Mix the wet ingredients.
- Combine and when well mixed, let sit for 2 minutes.
- Using an ice cream scoop, you should get about 8 balls. Flatten until they are about 1 inch thick.
- Fill a cast iron skillet about a bit more than 1/2 inch in depth of oil of your choice. Heat to 350°.
- Add two at a time the donuts, watching carefully and flipping when they are browned.
- Remove to a cooling rack lined with paper toweling and cool.
- Melt 4 tbsp of butter in a bowl and mix the sugar with the cinnamon.
- Dredge each donut in the butter and then in the sugar mixture.
- Let sit until the butter has cooled and congealed.
SERVES: 8 donuts
NOTES: I left out making the donut holes because unless you have an actual donut maker, it’s laborious. You may do it of course. You might also think of chopping up some apple fairly finely to add in this, and or adding chopped nuts to the sugar, cinnamon mixture.
SOURCE: Adapted from I Breathe I’m Hungry