I remember when I was probably 6 years old we were building our new house and living with our grandparents while we were doing so. Every once in a while for a special treat Grandma would get though little mini vanilla doughnuts for us to enjoy with breakfast; they were so delicious!
These vanilla doughnuts are my paleo and low-carb version of that favorite breakfast treat. They are fluffy and vanilla-y with yummy cinnamon sugar on top. They’re perfect with a cup or three of black coffee!
Coconut Flour Donuts
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Dessert
Yield: 5 donuts
Ingredients
- 3 eggs
- 5 tablespoons butter or coconut oil, melted
- 20-25 drops liquid stevia extract
- 1 teaspoon vanilla extract
- ⅓ cup cashew milk or coconut milk for nut-free
- 6 tablespoons coconut flour (I recommend Bob's or Anthony's)
- ½ teaspoon baking soda
- ½ teaspoons salt
Topping
- 1 tablespoon butter or coconut oil, melted
- 2 tablespoons date sugar or erythritol for low-carb
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350° and grease a donut pan.
- In a mixing bowl, whisk the eggs with the butter or coconut oil, stevia, vanilla, and cashew milk or coconut milk.
- Add the coconut flour, baking soda, and salt. Mix well.
- Divide between 5 donut baking "cups" in the donut pan.
- Bake for about 20 minutes.
- Remove the donuts from the pan and brush with butter or coconut oil.
- In a small bowl, mix together the date sugar or erythritol and cinnamon.
- Sprinkle over donuts.
Notes
Nutrition data calculated with butter as the fat, cashew milk for the milk, and erythritol as the sweetener for the topping.
Net carbs when recipe is made with erythritol = 2.4 g.
Net carbs when recipe is made with date sugar = 5.4 g.
"Carbs" from erythritol are not included in nutrition data because erythritol doesn't really effect blood glucose. If you don't use erythritol, date sugar or coconut sugar makes a very nice topping for these donuts.
Net carbs when recipe is made with erythritol = 2.4 g.
Net carbs when recipe is made with date sugar = 5.4 g.
"Carbs" from erythritol are not included in nutrition data because erythritol doesn't really effect blood glucose. If you don't use erythritol, date sugar or coconut sugar makes a very nice topping for these donuts.
Nutrition Information
Serving size: ⅕ of recipe Calories: 202 Fat: 17.8 g Saturated fat: 10.8 g Unsaturated fat: 7 g Trans fat: 0 g Carbohydrates: 5.9 g Sugar: 0.9 g Sodium: 522 mg Fiber: 3.5 g Protein: 4.7 g Cholesterol: 135 mg
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Can you give me links to the different donut baking pans? And/or your preference, pros and cons on them?
-Thanks
The different pans that you use.
I think this is the one I have: http://www.amazon.com/Wilton-Nonstick-6-Cavity-Donut-Pan/dp/B004CYELOQ
You’ll want a standard size that batter doesn’t stick to.
I’m going to have to make these today! I’ll tag you on instagram if I succeed. 😉
I LOVE using coconut flour in donut recipes, it lends a nice texture! These are perfect for dunking in coffee!