Updated: Jul 3
This donut base is something I use all the time, and you can sub out the red velvet for a vanilla or even a cinnamon- make it your own!
But for fun and flavor I love to use this Red Velvet base from LorAnn Oils!
Red Velvet Donuts
2-1/2 cups sifted almond flour
3/4 cup Golden Sugar Substitute (I used lakanto golden)
2 tablespoons granulated sugar substitue (I used Pyure)
2 tablespoons baking powder
2 tablespoons cocoa powder
4 eggs, whisked
1/4 cup fluid almond butter (you can warm it up slightly in the microwave)
1/4 cup and 2 tablespoons unsweetened almond milk
1/4 cup and 3 tablespoons melted coconut oil
1 tablespoon LorAnn Oils Red Velvet Emulsion
3/4 Powdered sugar substitute (I used Pyure)
1/4 cup unsweetened almond milk
(Combine together and set aside)
Preheat your oven to 350 degrees Fahrenheit. Grease your donut pans very well. I find the metal pans to work best.
Mix all of your dry ingredients together, then add in the wet. Mix thoroughly, making sure there are no lumps. Fill your donut cavities halfway with the batter, they will rise.
Bake for 20 minutes.
Allow to cool approximately 5 minutes, then remove from pans to cool thoroughly
on a wire rack. Once cooled, dip them into the glaze.
Yields 15 donuts