Paleo Sugar Cookie Donuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 cup coconut flour1 egg1 tsp baking powder1/4 tsp baking soda1/4 tsp sea salt3/4 cup almond milk1 tsp vanilla extract1/2 tsp almond extract1 tsp steviapinch of nutmeg
Preheat oven to 350 degrees F.
In a large bowl, combine coconut flour, baking powder, baking soda, and salt. Make a well in the middle and add the remaining ingredients (start with only 3/4 cup almond milk). With a fork, mix all making sure to smooth out any clumps from the coconut flour.
Let rest for a few minutes for the coconut flour to soak up all the liquid it will. If your batter is too thick, add a few more tablespoons almond milk. Consistency should be close to thick pancake batter.
Grease mini bundt pans, doughnut pans (I wish I had one!), or any other pan you’d like. Spoon the batter, evenly into your pans, filling your pans as much as you’d like.
Bake for about 20 minutes, then let cool before eating! Noms.
Serving Size: makes 3 "bundt" donuts
In a large bowl, combine coconut flour, baking powder, baking soda, and salt. Make a well in the middle and add the remaining ingredients (start with only 3/4 cup almond milk). With a fork, mix all making sure to smooth out any clumps from the coconut flour.
Let rest for a few minutes for the coconut flour to soak up all the liquid it will. If your batter is too thick, add a few more tablespoons almond milk. Consistency should be close to thick pancake batter.
Grease mini bundt pans, doughnut pans (I wish I had one!), or any other pan you’d like. Spoon the batter, evenly into your pans, filling your pans as much as you’d like.
Bake for about 20 minutes, then let cool before eating! Noms.
Serving Size: makes 3 "bundt" donuts
Nutritional Info Amount Per Serving
- Calories: 113.3
- Total Fat: 4.4 g
- Cholesterol: 61.7 mg
- Sodium: 68.3 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 8.3 g
- Protein: 5.0 g
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