Servings: 6 Donuts
Low carb cinnamon donuts bake with coconut flour.
- 1/2 cup coconut flour
- 1/4 cup erythritol or sugar substitute
- 6 Eggs
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup coconut oil
- 1/4 cup coconut milk
- 1 tablespoon vanilla extracctt
- 1/2 tablespoon cinnamon
- 2 tablespoons butter, unsalted melted
- 3 tablespoons cinnamon
- 3 tablespoons erythritol, ground or sugar substitute
Preheat the oven to 180C/350F degrees.
Mix the coconut flour, erythritol, baking soda and salt together.
Add the eggs, coconut milk, coconut oil, vanilla and cinnamon. Blend until there are no lumps (you may find it easier if you use a blender).
Fill the donut tin to 2/3 full of the donut batter. Bake for 20 minutes until firm.
Mix the ground erythritol and cinnamon together.
Slightly cool, then when you can handle them, dip into the melted butter, then the cinnamon dip.
Eat and enjoy!
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1donut | Calories: 307kcal | Carbohydrates: 12g | Protein: 8g | Fat: 26g | Fiber: 7g