Another traditional donut recipe!
- 2/3 cup coconut flour
- 1/2 cup erythritol
- 1/2 tablespoon baking powder
- 1/2 teaspoon sea salt with iodine (regular salt works fine too)
- 1/2-3/4 cup melted butter
- 1/2 cup sour cream
- 4 tablespoons heavy cream
- 3 extra large eggs (if you do not use extra large eggs your batter may get chunky, you must add more liquids to help with this)
- 1/2 teaspoon vanilla
Mix dry together, then mix wet ingredients together, mix them all together. (If your batter is a little on the dry side don’t be afraid to add some water or more heavy cream, coconut flour can be tricky to bake with at first.) After you have mixed the dry and wet ingredients together you MUST get it in the donut pan/maker immediately. The longer this mixture sits the dryer it will become. You might need to add water to the batter after each batch. The consistency should be like a thick pancake batter.
Coat your donut maker with some coconut oil or butter. Fill each donut hole up. Follow donut maker instructions. Remove and cool.
Dip in lowcarb ganache! Or make a lemon glaze, a vanilla glaze or a erythritol/cinnamon topping. Get creative!
Melt low carb cacoa chocolate and slowly add equal portions heavy cream. Add vanilla and some erythritol (if you are using dark unsweetned chocolate). Dip each donut into the ganache and let cool.
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