Although these almond flour donuts are baked in a mini muffin tin, you could use a regular donut tin for these. They are a delicious low carb and gluten free treat. A baked donut is much healthier than a deep fried one too.
I saw the cutest mini donut pan in a supermarket that sang to me like a siren. So an almond flour recipe for donuts was made and a happy husband taste tested to his hearts content. I then made two batches, one with the regular recipe below, the other batch had changed 1/4 cup cocoa powder added. Chocolate mini donuts were in the house! The bunting was put up and the balloons blown. The Chief Taster shed a tiny tear.
I must make another batch of these almond flour donuts and dip them in cocoa powder and coconut oil for a chocolate glaze too! The recipe below is just for a plain donut flavoured with cinnamon. If you want to make the chocolate donuts, add 1/4 cup cocoa flour to the mix. You may need a little bit of water to smooth the batter.
Almond Flour Mini Donuts
Serve these almond flour donuts plain or dipped in melted chocolate than a double dip in unsweetened coconut flour. I’ve been more creative with my coconut flour donuts but should give these almond flour donuts some more attention.
- 1 cup (96g) Almond flour
- 4 eggs
- 1/4 cup erythritol or sugar substitute
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
Preheat the oven to 160C/300F degrees.
Grease the donut pan well with butter.
Whisk the eggs, vanilla extract and erythritol together
Add the almond flour, baking powder, salt and cinnamon and whisk until smooth.
Pour into the donut pan and bake for 20 minutes.
Eat and enjoy!
Makes 12 mini donuts (6 normal size)
Nutritional Info per mini donut – 67 Calories, 5g Fat, 4g Protein, 2g Total Carbs, 1g Fibre, 1g Net Fibre