Keto Cinnamon Pecan Donuts with Maple Glaze
2.4g
Net Carbs
4.3g
Protein
18.7g
Fat
3.2g
Fiber
197
Calories
Cooking tip: Baked donuts are a delightful way to quench the craving for baked goods while staying true to your low carb lifestyle. The key to getting fluffy donuts is to make sure you don’t overwork the batter. In this case, you want to make sure the batter is completely mixed, but it is okay if there are still a couple lumps in the batter. Then allow the batter to thicken for 2 minutes before folding in the chopped pecans. The end result is a fluffy texture similar to a sponge cake, but in fun donut form!
Ingredients:
- 3 tablespoons truvia, sweet completed granulated sweetener
- 1/8 teaspoon table salt USDA
- 1 tablespoon coconut flour Arrowhead Mills
- 5 tablespoons butter, unsalted USDA
- 1 teaspoon cinnamon, ground USDA
- 6 tablespoons almond flour, super finely ground, gluten free King Arthur Flour
- 3 tablespoons almond milk, unsweetened FNDDS
- 2 lrgs raw egg USDA
- 1 1/2 teaspoons baking powder, low sodium USDA
- 2 tablespoons breakfast syrup, sugar free Smucker's
- 3 tablespoons sugar free powdered monkfruit sweetener with erythritol, Lakanto
- 1/4 cup pecans, chopped USDA
- 1 teaspoon vanilla extract USDA
Directions:
- Heat oven to 350°F.
- Melt 4 tablespoons unsalted butter. Brush non-stick donut pan with melted butter. Set remaining melted butter aside for step 4.
- In a medium bowl, whisk together almond flour, granulated sweetener, coconut flour, baking powder, cinnamon and salt.
- In a small bowl, whisk together remaining melted butter (from step 2), eggs, almond milk, and vanilla extract. Pour into the bowl with the almond flour and gently fold together until evenly combined, but be careful not to over mix. Allow to sit while you chop the pecans, about 2 minutes, to thicken, then fold in chopped pecans and fill each well in the donut pan with about 3 tablespoons batter. Make sure to only fill each donut mold about 2/3 of the way.
- Bake for 15 minutes, until golden on top. Cool in pan for 5 minutes, then remove from pan to a cooling rack to cool completely, about 10 minutes more.
- While the donuts are cooling, melt remaining 1 tablespoon butter in a small bowl. Add sugar free maple flavored syrup and confectioners erythritol and combine with a fork until completely smooth and all lumps have been fully broken up. Drizzle maple glaze evenly over cooled donuts, roughly a rounded ½ tablespoon on each. If desired, continue to cool until glaze is set, 20-30 minutes more. One glazed donut as described is one serving.
