H/T to Penny from my LCHF group
Makes: 12 Donuts
Ingredients:
2 cups Almond Flour
1/2 cup Swerve
2 dropper fulls of liquid stevia
3 1/2 tsp aluminum free baking powder
1 tsp Celtic sea salt
1/8 tsp baking soda
1 1/4 cups unsweetened almond milk
1 tsp vanilla
3 large eggs
2 cups Almond Flour
1/2 cup Swerve
2 dropper fulls of liquid stevia
3 1/2 tsp aluminum free baking powder
1 tsp Celtic sea salt
1/8 tsp baking soda
1 1/4 cups unsweetened almond milk
1 tsp vanilla
3 large eggs
Directions:
Preheat oven to 350 degrees. Line donut or cupcake pans with paper liners or you may also grease donut or cupcake pans. 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 batter into greased donut pan until they are 2/3 full. 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. Frost your donuts with chocolate icing.
Preheat oven to 350 degrees. Line donut or cupcake pans with paper liners or you may also grease donut or cupcake pans. 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 batter into greased donut pan until they are 2/3 full. 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. Frost your donuts with chocolate icing.
CHOCOLATE ICING:
6 TBS unsweetened cocoa powder
1/4 cup butter
1/4 cup Swerve and 1 dropper full of liquid stevia
1/4 cup vanilla almond milk
1/2 tsp vanilla extract
6 TBS unsweetened cocoa powder
1/4 cup butter
1/4 cup Swerve and 1 dropper full of liquid stevia
1/4 cup vanilla almond milk
1/2 tsp vanilla extract
To make the frosting, make Swerve into a powder in a food processor. Melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the sweetener, almond milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled donuts and enjoy!
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