Delicious donut recipe with almonds!
- 2 cups blanched almond flour
- 1/2 cup Swerve (or erythritol)
- 1 tsp stevia glycerite (omit if using Swerve)
- 3 1/2 tsp baking powder
- 1 tsp Celtic sea salt
- 1/8 tsp baking soda
- 1 1/4 cups unsweetened almond milk
- 1 tsp almond extract
- 1/4 tsp coconut extract
- 3 large eggs
Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.
Spoon cupcake batter into donut pan until they are 2/3 full. You should have enough batter for 6 donuts. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely.
Dip into low carb chocolate sauce and cover with shredded coconut flakes.
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