Description
Delightful bite-sized morsels that are low in carbs, infused with aromatic spices, and coated in a cinnamon-sweet crust.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup melted unsalted butter
- 1/4 cup erythritol
- 1 tablespoon vanilla extract
- 2 tablespoons erythritol (for coating)
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini muffin tin.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and add melted butter, erythritol, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill each muffin cup three-quarters full with batter.
- Bake for 10-12 minutes until golden brown and a toothpick comes out clean.
- Mix erythritol and cinnamon in a shallow bowl for coating.
- Cool briefly, then roll each donut hole in the cinnamon-erythritol mixture.
Notes
For a nutty flavor twist, substitute part of the almond flour with finely ground hazelnut flour. These donut holes freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 80
- Sugar: 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg