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Vanilla Donut Base (Keto, LowCarb, Dairy Free)





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


Ingredients:

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

Cooking spray



Directions:


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.





Optional Glaze:

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.




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