Low carb and gluten free apple cider donuts.
- ½ cup coconut flour
- ¼ cup granulated sugar substitute (Splenda, Swerve, etc.)
- 2 tsp baking powder
- 2 Tbsp vanilla protein powder see example
- ¼ tsp xanthan gum see example
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ¼ tsp nutmeg
- 2 eggs
- ½ cup sparkling cider (non-alcoholic)
- 1 Tbsp butter, melted
- Oil for frying
- 4 Tbsp butter, melted
- ¼ cup granulated sugar substitute (Swerve, Splenda, etc.)
- 1.5 tsp ground cinnamon
Combine all of the dry ingredients in a medium bowl. Combine all of the wet ingredients in a small bowl. Mix the two together thoroughly and wait 2 minutes. Form the dough into 5 balls of equal size. Press each one into a disc about 1 inch thick and 4 inches in diameter. Use a spoon to scoop out a one inch piece from the center of each disc – then use your fingers to smooth into an even circle/classic donut shape. Combine the small pieces to form a 6th donut shape with your hands.
Pour your choice of oil in a heavy bottomed pot to a thickness of about ½ inch. Heat oil until about 350 degrees (or until a small drop of water sizzles when it hits the oil.) Cook your donuts in batches of 2 each for about 2 minutes per side, or until dark golden brown. Be sure to flip away from you so you don’t splatter yourself with hot oil when turning them. Remove to a paper towel-lined plate until all of the donuts are cooked.
For the Coating:
Combine the cinnamon and sweetener in a small bowl. Brush the donuts with melted butter, and sprinkle generously with the cinnamon mixture until well coated. Best eaten within one day of frying, but these will keep in the fridge for several days.
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