The quality of your donut pan will also affect how the keto donuts turn out, and the baking time. The first time I tested a keto donuts recipe, I tried a
Wilton non-stick donut pan. Many of them have good reviews.
Dry ingredients:
๐1 cup blanched almond flour
๐1/3 cup erythritol (or other granulated sweeteners)
๐2 tsp baking powder
๐1 tsp cinnamon
๐1/8 tsp fine sea salt
Wet ingredients:
๐1/4 cup unsalted butter (measured out cold, then melted) ~ 1 min in a microwave should do it
๐ 1/4 cup unsweetened almond milk
๐2 eggs
๐1/2 tsp vanilla extract
๐For cinnamon โsugarโ coating:
๐3 tbsp unsalted butter (measured cold, then melted as above)
๐1 tsp cinnamon
๐1/2 cup erythritol
Instructions:
๐ preheat oven to 350 and grease the pan well. Seriously go ham on the butter or other greases of your choice.
๐stir together dry ingredients
๐in a separate bowl, whisk together wet ingredients
๐add wet mixture to dry mixture, mix well
๐measure batter into the doughnut pan cavities, about 3/4 of the way up (not an exact science, but try not to overfill)
๐bake for between 22-28 minutes (I baked for 25) until they are golden brown
๐let them cool in the pan before removing them
๐once cool, brush both sides of each doughnut with melted butter and coat in the cinnamon/erythritol mixture
๐try not to eat the whole batch at once ๐