Ingredients:

  • 2 cups (224g) Superfine blanched almond flour
  • 1/2 cup (96g) Granulated erythritol or monk fruit sweetener
  • 1 tsp Baking powder
  • 1/4 tsp Fine sea salt
  • 2 large Eggs (room temperature)
  • 1/4 cup (60ml) Unsweetened almond milk
  • 2 tbsp (28g) Butter, melted and cooled
  • 1 tsp Vanilla extract
  • 1/4 cup (48g) Granulated sweetener (for coating)
  • 1 tbsp Ground cinnamon
  • 2 tbsp (28g) Butter, melted (for exterior dip)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 6-cavity non-stick donut pan with avocado oil spray or butter.
  2. In a large mixing bowl, sift the almond flour to remove clumps. Whisk in 1/2 cup granulated sweetener, baking powder, and sea salt until evenly distributed.
  3. Add the eggs, almond milk, 2 tablespoons of melted butter, and vanilla extract to the dry ingredients. Use a silicone spatula to fold the mixture until a thick, uniform batter forms.
  4. Transfer the batter into a piping bag or a large Ziploc bag with the corner snipped. Pipe the batter evenly into the 6 donut cavities.
  5. Bake for 15 minutes or until the edges are golden brown and the tops spring back when lightly touched.
  6. Remove from the oven and let the donuts rest in the pan for exactly 5 minutes to allow the almond proteins to set. (Note: The article mentions 15 minutes passive time, but only 5 minutes are accounted for in the instructions).
  7. While cooling, combine the 1/4 cup sweetener and 1 tablespoon cinnamon in a small bowl. Melt the remaining 2 tablespoons of butter in a separate bowl.
  8. Carefully remove the donuts from the pan. Dip each donut into the melted butter, then toss in the cinnamon-sugar mixture until fully coated.