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Keto  Blueberry Donuts

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This is a recipe for scrumptious keto blueberry donuts that uses gluten-free almond and coconut flours! They can be baked using fresh or frozen berries.

Ingredients

▢ 1 cup almond flour ▢ ½ cup coconut flour sifted  ▢ 1 ½ teaspoon baking powder ▢ 1 teaspoon xanthan gum ▢ ½ teaspoon salt ▢ ½ teaspoon nutmeg ▢ ½ cup Swerve Confectioners Powdered Sweetener  ▢ 4 tablespoons butter cold and cubed ▢ ¼ cup blueberries fresh or frozen ▢ ¼ teaspoon SweetLeaf stevia drops ▢ ½ cup almond milk ▢ 1 egg

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Step 1

Mix together almond flour, coconut flour, baking powder, xanthan gum, salt, nutmeg and erythritol in large bowl. Blend in the butter until coarse crumbs.

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Step 2

Place blueberries in a small microwaveable bowl and microwave about 30 secondsStir in the stevia, almond milk, and egg. Add this to the flour mixture and mix just until combined.

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Step 3

Place the batter in a plastic bag with corner snipped off or a pastry bag. Pipe batter into well greased donut pan molds

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Step 4

Bake at 350 °F for 10-12 minutes. Cool donuts on a wire rack for 10 minutes, then remove from pan onto cooling racks.

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Step 5

For glaze, add lemon juice to powdered sweetener until desired consistency is reached. To add color, microwave blueberries and add to glaze. Dip donut tops into glaze and let sit to dry.

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