This homemade gluten free donuts recipe is easy, keto friendly, sugar free and low carb. They are made with almond flour, cinnamon, almond milk and sugar substitute.
Preheat the oven to 180C/356F and grease 12 hole donuts tin with butter.
In a mixing bowl, whisk the eggs using a hand mixer until fluffy.
3 Eggs
Add in vanilla extract, almond milk and melted butter and keep mixing.
¼ cup Unsweetened almond milk, ¼ cup Butter, 2 teaspoon Vanilla extract
Add the swerve and mix again.
½ cup Swerve
Then, add almond flour, baking powder, cinnamon powder and salt and stir well using a spatula.
1 ½ cup Almond flour, ⅛ teaspoon Salt, 1 ½ teaspoon Cinnamon powder, 2 teaspoon Baking powder
Pour the batter in donuts baking tin and bake for 14-15 minutes.
Make the chocolate glaze
Mix unsweetened cocoa powder and powdered erythritol and stir together.
⅓ cup Unsweetened cocoa powder, 1 cup Powdered erythritol
Then, microwave butter 20 seconds to melt and let it cool.
1 tablespoon Butter
Add the melted butter and unsweetened almond milk to the previous mixture and stir well.
2 tablespoon Unsweetened almond milk
Add in vanilla extract (optional).
1 teaspoon Vanilla extract
Dip the donuts into the chocolate glaze and sprinkle almond flakes on top.
2 tablespoon Almond flakes
Notes
Choose a good non-stick donuts baking tin to make sure the donuts come out perfectly.
Don't overfill the donuts baking pan with batter, leave space for the donut to rise.
Allow the s to fully cool in the pan and don't try to remove them from the baking pan while hot.
Topping Options
There are so many topping options for donuts. In this recipe, I have used chocolate glaze and topped it with sliced almond.
Also, you can brush the donuts with some melted butter then sparkle them with a mix of a teaspoon of powdered erythritol and a teaspoon of cinnamon powder.
You can simply dip the donuts in melted unsweetened dark chocolate.
Storage: Keep them in an airtight container in the fridge for 2-3 days.