Baked donuts make with coconut flour make a healthier alternative to fried donuts and these are flavoured with vanilla frosting. Add a touch of coconut for a tasty donut.
I enjoy my donut pan as it yields yummy donuts that are baked in the oven rather than deep fried and are also made out of my favourite flour, coconut flour. So it is a healthier alternative to that deep fried, high carb, refined sugary treat that I used to munch on. This recipe yields a very moist donut too. As ever, I do not use sugar but erythritol. However, these are a very sweet donut. The husband found them too sweet but they hit my sweet taste button. He still ate them though.....
I have two donut pans, a mini one that I purchased from a local large supermarket and a regular one that I ended up purchasing online from Amazon as I could not find it , but I did not look very hard and hopefully there is one outlet or kitchen shop here that sells them...
INGREDIENTS
½ cup coconut flour
¼ cup erythritol
¼ tspn stevia powder
¼ tspn salt
¼ tspn baking soda
6 eggs
½ cup coconut oil
¼ cup coconut milk
1 tblspn vanilla extract
FROSTING
¼ cup butter, softened
¼ cup powdered erythritol
¼ tspn stevia powder
¼ cup coconut milk
½ tspn vanilla extract
4 tblspns unsweetened coconut, grated
METHOD
- Preheat the oven to 180C/350F degrees.
- Grease the donut pan well (I use butter).
- Mix the coconut flour, erythritol, stevia, baking soda and salt well.
- Add the eggs, coconut oil, coconut milk and vanilla extract until there are no lumps. You need a smooth batter.
- Fill the donut tin about ⅔ full with the batter.
- Bake for about 20 minutes until the donuts are firm.
- Cool and prepare the frosting.
- Beat the butter with the ground erythritol and stevia until fully blended.
- Mix in the coconut milk and vanilla. Beat until smooth (I used my hand blender to get rid of some lumps).
- Spread over the donuts, then dip into the grated coconut (which I placed on a plate for dipping).
- Eat and enjoy!
