Ingredients
Scale
- 1 ½ cups Super-fine almond flour
- 1/3 cup Granulated erythritol or monk fruit sweetener
- 1 tsp Baking powder
- ½ tsp Cinnamon
- ¼ tsp Salt
- 2 Large eggs (room temperature)
- ¼ cup Unsalted butter (melted and cooled)
- 1 tsp Vanilla extract
- 2 tbsp Unsweetened almond milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a non-stick donut pan with coconut oil or butter to ensure easy removal. In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, cinnamon, and salt. Make sure to break up any lumps in the almond flour with your whisk to ensure a smooth batter. In a separate smaller bowl, beat the eggs and then stir in the melted butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until a thick, uniform batter forms. If the batter seems too thick to pour, add the almond milk one tablespoon at a time. Spoon the batter into the prepared donut pan cavities, filling each about three-quarters full. Smooth the tops with the back of a spoon. Place the pan in the center rack of the oven and bake for 15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the donuts cool in the pan for at least 10 minutes. This step is crucial because keto baked goods are fragile while hot. Carefully flip the pan over a wire cooling rack to release the donuts. If desired, you can dip the tops into a sugar-free glaze or roll them in a mix of cinnamon and erythritol. Serve immediately or store them for your weekly meal prep.
- Cook Time: 25 minutes