Pumpkin Spice Donuts
4.0g
Net Carbs
4.2g
Protein
8.3g
Fat
5.1g
Fiber
127
Calories
Cooking tip: For a fancier presentation, drizzle these donuts with some melted sugar free chocolate or if making donut holes dip fully in melted chocolate once they have cooled.
Ingredients:
- 3/4 cup Coconut Milk Unsweetened
- 2 tablespoons *Flax Seed Meal (ground flax)
- 1/8 teaspoon Nutmeg (Ground)
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Cinnamon
- 1/16 pinch Stevia
- 1/3 cup Erythritol
- 2 tablespoons Unsalted Butter Stick
- 1/2 cup Pumpkin (Without Salt, Canned)
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/2 cup Organic High Fiber Coconut Flour
- 2 large Eggs (Whole)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ginger (Ground)
Directions:
These doughnuts are acceptable for Phase 1 except they are a little high in NC for a treat (treats should be kept to 3g NC or less). The good news is that each serving contains 1.1g FV or Foundation Vegetables. You can also make them into mini doughnuts (see below) or doughnut holes (use a mini doughnut pan or drop by 2 tablespoonfuls into a mini muffin tin).
- Preheat oven to 375°F and grease a 6-well doughnut pan.
- In a medium bowl whisk to combine the pumpkin, eggs, coconut milk, granular sugar substitutes, melted butter, and vanilla.
- In a separate bowl blend together the coconut flour, flax meal, baking powder, salt, ground cinnamon, ground ginger, and nutmeg. Add this mixture to the wet mixture until thoroughly incorporated and spoon into the wells of the baking pan. The wells should be overflowing but the batter is thick enough to stay within the wells.
- Bake for 25-30 minutes until cooked through. Allow to cool in the pan for 5 minutes then flip over onto a baking rack to continue cooling. Dust with powdered erythritol or make a quick glaze with 2 tablespoons powdered erythritol and 1-2 teaspoons lemon juice or water. Makes 6 doughnuts, 1 serving = 1 doughnut. For the mini doughnuts or doughnut holes the recipe makes about 15 doughnuts at 1.5g NC each.
