Quick Session in the Kitchen

Cinnamon Spice, Low Carb Donuts.

How many times have you started cooking and realize you don't have all the ingredients? This happens to me all the time! The good part is it usually results in a great new recipe. 

This is what happened today, and here are the results. Amazing, low carb donuts. You feel like you're cheating but don't worry they are baked not fried and have monkfruit instead of sugar. The healthy fat will keep you full longer than a traditional donut & honestly, it took me way longer to write this blog than to make the donuts!

Each donut has about 4 grams of net carbs.


Ingredients:

• 1-1/2 cups of almond flour (not meal, get the blanched almond flour)
• 1/3 cup Lakanto Monkfruit or Swerve sweetener
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons pumpkin pie spice
• Pinch of himalayan salt or sea salt
• 3 eggs
• 3 heaping tablespoons raspberries
• 1 tablespoon melted coconut oil
• Coconut oil spray

DIRECTIONS

1. Heat oven to 350°F. Spray a silicone donut pan with coconut oil.  Whisk all the dry ingredients in a medium bowl.  Get your silicone pan here. I also love my Misto Oil Sprayer. Available here. It is reusable and does not use aerosol. Win/win. Set it in a cup of hot water before using if you are spraying a thicker oil. 

2. In this order, add the eggs, raspberries and coconut oil to the small cup of a NutriBullet blender. Blend until smooth.

3. Add the contents of the NutriBullet (wet ingredients) to the bowl with your dry ingredients and whisk until fully combined. 

4. Spoon batter into 6 cavities of a greased silicone donut pan. (If you have extra batter use it in a second pan or batch. Bake for 15 minutes or until an inserted toothpick comes out clean. 

5. Cool for 10 minutes or so then pop out of the pan. Sprinkle with pumpkin pie spice and a pinch of monkfruit, if desired.