Tip- I do find best results when utilizing a silicone donut baking pan due to the fat content of baking these. If you only have a metal pan, grease it very well and allow donuts to cool COMPLETELY before removing. You may find it easier to run a butter knife around the edge for an easier release
Optional Glaze recipe included below
2 cups fine almond flour
1/2 cup coconut flour
3/4 cup Pyure granulated sweetener
2 tablespoons baking powder
8 eggs, whisked
1/2 cup unsweetened refrigerated coconut cream (this is just the fat from the top, no water)
1/8 cup extra virgin olive oil
1 tablespoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Spray your donut pans very well with the cooking spray.
Mix all of the dry ingredients together in a large bowl. Add in the eggs and mix thoroughly. Next add in the coconut cream, olive oil, and vanilla extract. Mix well.
Use a pastry bag to pipe the dough into the donut pans, filling them only 1/2 way. They will rise.
If you don't have a pastry bag, use a large ziploc and cut off the tip.
Bake for 20 minutes. Allow to cool and enjoy.
1 cup Lakanto Powdered Monkfruit sweetener
4 tablespoon unsweetened almond milk or heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons butter
Place all of the glaze ingredients in a small pot over medium heat. Whisk together for 3 minutes or until all are melted and combined. Glaze donuts immediately.