Marsha Merington
May 29, 20201 min
1/2 cup coconut flour
1/2 cup So Nourished powdered erythritol (divided)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup butter (melted)
1 teaspoon vanilla extract
1/4 teaspoon liquid stevia extract
1/4 cup unsweetened shredded coconut (toasted)
Preheat the oven to 325°F and grease a donut pan with cooking spray.
Whisk together the coconut flour, ¼ cup powdered erythritol, baking powder, cinnamon, and salt in a mixing bowl.
Add the eggs, almond milk, butter, vanilla, and liquid stevia extract then stir smooth.
Spoon the batter into the donut pan, filling each well about 2/3 full.
Bake the donuts for 15 to 16 minutes until just browned around the edges then cool in the pan for about 5 minutes.
Turn the donuts out onto a wire rack to cool completely while you heat ½ inch of avocado oil in a large skillet over medium heat.
In a shallow dish, combine the toasted coconut with the remaining ¼ cup powdered erythritol.
Fry the donuts for 1 to 2 minutes on each side in the hot oil then dip both sides in the coconut mixture, pressing down lightly.
Cool the donuts on the wire rack and enjoy.