It was time to dust off my donut pan and make some Sunday morning donuts. With all the summer outings and parties, I have veered a bit off my normal low carb diet. Now that the kids are back in school and the summer has reached an end, I need to get back on track before falling into the temptation of the holidays.
These are a lightly spiced cake doughnut. I didn’t want the spice to be too strong, so I only added about half a teaspoon spice for nine donuts. They aren’t overly sweet either so if not adding a sweet frosting on top, some may want additional sweetener in the batter. Overall, these are a good distraction to prevent going for the real thing when getting back on track with a low carb diet.[/donotprint]
1 ⅓ cups almond flour
⅔ cup coconut flour
¾ cup sugar substitute equivalent (18 packets)
2 tsp. baking powder
1 tsp. salt
¾ tsp. xanthan gum
1 tbsp. butter, melted
4 eggs, beaten
¾ cup milk
1 tsp. vanilla
¼ tsp. nutmeg
¼ tsp. cinnamon
2 tbsp. almond milk
½ tsp. vanilla extract
½ cup Swerve Confectioners Powder
4 drops stevia glycerite
Preheat oven to 325F. Spray donut pan with cooking oil.
In bowl, mix together flours, sweetener, baking powder, salt, and xanthan gum. Add butter, eggs, almond milk, vanilla, nutmeg and cinnamon. Beat until well blended. Fill each donut mold about 2/3 full.
Bake 18-20 minutes or until tops spring back when lightly touched. Cool in pans about 15 minutes then remove from pans to finish cooling on racks.
Spread frosting on top of each donut. Donuts may also be dipped into a mix of cinnamon and sweetener instead of the frosting.
Makes 9 donuts
Net carbs per donut: 4g