Coffee doughnuts baked with coconut flour are a healthy way to start the day and get your caffeine kick!
One morning I had a hankering for a doughnut and a coffee so thought why don’t I combine the two? I was driving past Dunkin Donuts at the time, so that’s probably what put the idea into my heat. A coffee doughnut would make a great breakfast on the go whilst giving you that kick you need.
I must be careful with my caffeine intake as it will keep me up all night if I have any after 2pm. So, this is a breakfast treat for me. Unless I am up late trying to write up a recipe then I need all the help I can get. Especially when being interrupted by the mini zoo.
The donut mixture is a great recipe and if you are not too keen on coffee, have a play around with it and use another flavour instead of the coffee. Cocoa powder works well too. Baked donuts are a healthier alternative to the deep-fried ones. Well, let’s all be honest, it’s a type of cake baked into a donut shape tin! It’s a mind over matter approach!
The topping is a delicious cream cheese topping that I wanted to imitate an iced doughnut topping. But without the powdered sugar. I initially mixed all the topping ingredients together, but the mixture was too thick. So, I melted it in the microwave until it was between liquid and soft. Dunked the coffee doughnuts into the topping and voila! A shiny and tasty coffee topping too!
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Coffee Doughnuts
Ingredients
- ½ cup Coconut flour
- ¼ cup Erythritol low carb sweetener
- ½ cup Butter, unsalted Melted
- 3 Eggs
- ¼ cup Coconut milk
- ¼ teaspoon Salt
- ¼ teaspoon Baking powder
- 1-2 tablespoons Coffee, strong (to your taste) Liquid form
Topping
- 2 oz Cream cheese
- 1 teaspoon Erythritol low carb sweetener
- 1-2 teaspoons Coffee, strong (to your taste) Liquid form
Instructions
- Preheat the oven to 180C/350F degrees.
- Mix the coconut flour, erythritol, baking powder and salt together.
- Add the eggs, coconut milk, butter and coffee. Blend until there are no lumps (you may find it easier if you use a blender).
- Grease the donut tin with butter.
- Fill the donut tin with the donut batter. Bake for 20 minutes until firm.
- Allow to cool and remove from the tin.
- Topping is optional
- For the topping, melt the cream cheese in either a microwave or over a bowl of boiling water. You want it very soft, not liquid.
- Add the coffee and erythritol and mix well.
- Spoon the topping over the donuts.
- Eat and enjoy!
Christa
Is is baking soda or baking powder? In the list you say one, and in the directions you say the other.
Angela Coleby
Opps it's baking powder. I'll update the recipe card! Thanks for letting me know!
BI
Let’s call it 4.5. I liked the texture a lot. I added a little vanilla collagen powder into the coffee I added to both the cake and frosting since that is the flavor coffee I like I might like a non coffee version a bit better. How should they be stored as I can’t eat them all at once. Also, can they be frozen?
Angela Coleby
Keep them in the refrigerator in a sealed container. They should be good for 3 days. Freezing them should be okay.
Linda
Is it canned coconut milk is there a substitute
Angela Coleby
It is canned milk but you could use carton coconut or nut milk
Sophiesfoodiefiles
I made these tasty beauties & loved every bite! So tasty! 🙂
Sophiesfoodiefiles
I made these tasty beauties & loved every bite! So tasty! 🙂
Happy 2018 to you! xxx