Ingredients
2 1/4 cups Baking Essentials Extra Fine almond flour
1/2 cup Sweet Best Erythritol
4 large eggs
1 teaspoon baking powder
1 teaspoon apple cider vinegar
1/4 cup coconut milk
Sugar Free Glaze
2 cups Sweet Best Erythritol (powdered using a blender)
1 teaspoon vanilla extract
1-3 tablespoon unsweetened almond milk
Instructions
1.Preheat oven to 350F. Coat a 12-count donut pan with cooking spray and set aside.
2.In a large mixing bowl, mix the almond flour and Sweet Best Erythritol. Set aside.
3.In a another bowl, mix the eggs, baking powder, apple cider vinegar, and coconut milk. Add to your almond flour mixture and mix well.
4.Pour the donut batter into a piping bag and pipe out the batter into the donut pan. Fill ¾ of the pan only.
5.Bake for 12-15 minutes, or until a toothpick comes out clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
6.Once cool, dip each donut in the sugar free glaze.
For the sugar-free glaze
1.Combine the powdered sugar in a mixing bowl.
2.Add 1 tablespoon of the milk and vanilla extract and mix well. Slowly add more milk, one teaspoon at a time, until a glaze forms.
