The quality of your donut pan will also affect how the keto donuts turn out, and the baking time. The first time I tested a keto donuts recipe, I tried a
Wilton non-stick donut pan. Many of them have good reviews.
Dry ingredients:
👉1 cup blanched almond flour
👉1/3 cup erythritol (or other granulated sweeteners)
👉2 tsp baking powder
👉1 tsp cinnamon
👉1/8 tsp fine sea salt
Wet ingredients:
👉1/4 cup unsalted butter (measured out cold, then melted) ~ 1 min in a microwave should do it
👉 1/4 cup unsweetened almond milk
👉2 eggs
👉1/2 tsp vanilla extract
👉For cinnamon “sugar” coating:
👉3 tbsp unsalted butter (measured cold, then melted as above)
👉1 tsp cinnamon
👉1/2 cup erythritol
Instructions:
👉 preheat oven to 350 and grease the pan well. Seriously go ham on the butter or other greases of your choice.
👉stir together dry ingredients
👉in a separate bowl, whisk together wet ingredients
👉add wet mixture to dry mixture, mix well
👉measure batter into the doughnut pan cavities, about 3/4 of the way up (not an exact science, but try not to overfill)
👉bake for between 22-28 minutes (I baked for 25) until they are golden brown
👉let them cool in the pan before removing them
👉once cool, brush both sides of each doughnut with melted butter and coat in the cinnamon/erythritol mixture
👉try not to eat the whole batch at once 🙂
