Coffee Doughnuts

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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!

Coffee Doughnuts

5 from 1 vote

Print Pin Rate

Course: Breakfast, Desserts

Servings: 6 Doughnuts

Calories: 262kcal

Author: Angela Coleby

Ingredients

• 1/2 cup (56g) Coconut flour
• 1/4 cup (113g) Erythritol low carb sweetener
• 1/2 cup (113g) Butter, unsalted Melted
• 3 Eggs
• 1/4 cup (56g) Coconut milk
• 1/4 teaspoon Salt
• 1/4 teaspoon Baking powder
• 1-2 tablespoons Coffee, strong (to your taste) Liquid form

Topping

• 2 oz (56g) 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 soda 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!
  

Notes

Makes 6 Donuts

Nutritional Info per donut:  265 Calories, 24g Fat, 6g Protein, 8g Total Carbs, 5g Fibre, 3g Net Carbs

Nutrition

Calories: 262kcal

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