Low Carb/Keto Cinnamon Donuts
Ingredients for Donuts:
1/4 cup coconut flour
1 cup almond flour
1/4 cup extra virgin olive oil
1/4 cup water or almond milk
1/4 cup Lakanto brown sugar - or any sugar substitute of choice
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
Ingredients for topping:
1/2 cups Lakanto
1 1/2 tablespoons cinnamon
1/4 cup melted butter
Preheat oven to 350.
Grease the silicone pan really well.
In a medium size bowl add the coconut flour, almond flour, sugar, baking powder and salt. Make sure to really get in there and mix well, that almond flour leaves lumps that you want to be able to remove.
In separate bowl add the eggs, olive oil, water or almond milk and vanilla and mix well.
Now its time to add your wet ingredients to your dry ingredients and give it a good mix. If the batter is to thick add 1 tablespoon of the water or almond milk. It should look like a loose cake batter.
Divide evenly between the donut molds. It helps to use a cookie scooper to distribute the batter evenly.
Bake for 15 to 20 minutes or until golden brown.
Cool for 10 minutes in the mold and then remove them to a cooling rack to cool for an additional 10 minutes.
Time to make the topping!
In a medium size bowl add your sugar substitute and cinnamon and mix.
In another medium bowl melt your butter.
Using your finger or small spoon add some of that melted butter to the top of the donuts and then dip it into the cinnamon sugar, dust off excess sugar.