Ingredients
Scale
- 1 ½ cups Super-fine Almond Flour
- 1/3 cup Erythritol or Monk Fruit Sweetener (granulated)
- 1 tsp Baking Powder
- ½ tsp Cinnamon (optional)
- ¼ tsp Salt
- 3 Large Eggs (room temperature)
- 4 tbsp Unsalted Butter (melted and cooled)
- 1 tsp Pure Vanilla Extract
- 2 tbsp Unsweetened Almond Milk (if batter is too thick)
Instructions
- Step 1: Preparation and Preheating: Start by preheating your oven to 350°F (175°C). While the oven warms up, take a non-stick donut pan and grease it thoroughly with butter or a light coating of coconut oil spray. This step is crucial because keto baked goods can be delicate; a well-greased pan ensures they pop out perfectly without breaking.
- Step 2: Mixing the Batter: In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, cinnamon, and salt until no clumps remain. 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 mixture and stir with a spatula until just combined. If the batter seems excessively thick, add the almond milk one tablespoon at a time until it reaches a pipeable consistency.
- Step 3: Baking and Cooling: Spoon the batter into the prepared donut pan cavities, filling each about 3/4 of the way full. You can also use a piping bag or a plastic storage bag with the corner snipped off for a cleaner finish. Place the pan in the center rack of the oven and bake for 12 to 15 minutes, or until the edges are golden and a toothpick comes out clean. Remove the pan from the oven and let the donuts cool completely in the pan before attempting to remove them. This allows the structure to set so they don’t crumble.
- Cook Time: 25 minutes