Looking for a unique dessert for special occasions other than a cake or cupcakes? These low-carb, sugar-free, gluten-free and sucrose (sugar) intolerant approved mini donuts will be a hit with guests without the guilt. You will need to a donut maker, and you can find inexpensive ones on Amazon. You can also use this recipe as a waffle batter (just add more liquid until you get the consistency of waffle batter).
- 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, and you must add more liquid to help with this)
- 1/2 teaspoon vanilla
- Mix dry ingredients together, then mix wet ingredients together, and then mix all together. (If your batter is a little on the dry side, 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 pour it into 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 the donut maker with coconut oil or butter. Fill each donut hole. Follow donut maker instructions. Remove and cool.
- Dip in low-carb ganache, or make a lemon glaze, a vanilla glaze or a cinnamon topping.
- 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.
Makes 12 mini donuts
Recipe by:Rich Mind Empty Pocket (Cyrena Jacoby, Nutritional Therapist)