INGREDIENTS
Donut Batter
- 1 cup almond flour
- ⅓ cup monk fruit sweetener (e.g., Lakanto Sweetener)
- 2 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp sea salt
- 2 large eggs
- ¼ cup unsalted butter (measured solid, then melted)
- ½ tsp OOOFlavors Vanilla Flavoring
- ½ tsp OOOFlavors Spiced Apple Cider Flavoring
- ¼ cup unsweetened almond milk
Cinnamon-Sweetener Coating
- ¼ cup monk fruit sweetener
- 1 tsp cinnamon
- 2 tbsp melted butter
DIRECTIONS
- Prepare your tools: Grease a donut pan well and preheat the oven to 350°F (175°C).
- Mix the dry ingredients: In a large bowl, stir together the almond flour, monk fruit sweetener, baking powder, cinnamon, and sea salt until combined.
- Mix the wet ingredients: In a small bowl, whisk together the melted butter, almond milk, eggs, OOOFlavors Vanilla Flavoring, and OOOFlavors Spiced Apple Cider Flavoring.
- Combine wet and dry mixtures: Add the wet ingredients to the dry mixture and whisk until just combined. Avoid overmixing.
- Fill the donut pan: Divide the batter evenly into the donut pan cavities, filling each about ¾ full.
- Bake: Bake the donuts for 22–28 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly.
- Prepare the coating: In a small bowl, mix the monk fruit sweetener and cinnamon. Brush each donut lightly with melted butter, then roll or press them into the cinnamon-sweetener mixture to coat.
- Serve and enjoy: Repeat the coating process for all donuts. Serve warm or at room temperature for a delicious treat!
💡 Pro Tip: Store leftover donuts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven for a fresh-baked texture.
Recipe by @ketomena (IG)
