Finally, a healthy, fat-filled donut option that is sure to be a crowd-pleaser!

Ingredients

• 5 organic eggs
• 1/2 cup coconut milk
• 1/2 tsp vanilla extract
• 1/2 cup pumpkin puree
• 1/4 cup melted coconut oil
• 3/4 cup almond flour
• 1/2 cup coconut flour
• 1/3 cup erythritol (like Swerve) or 1/2 – 1 tsp liquid stevia
• 2 1/2 teaspoons pumpkin pie spice
• 1/4 tsp sea salt

Directions

1. Preheat the oven to 350 degrees and oil your silicone non-toxic doughnut pan.
2. Place the eggs, coconut milk, vanilla, pumpkin puree and coconut oil in a blender or food processor and mix well.
3. Add the almond and coconut flours and swerve or stevia, pumpkin spice and sea salt and mix on low speed until well mixed.
4. Pour the batter into the pan, filling each mold about 2/3 full.
5. Bake for 20 minutes and let cool for about 10 minutes before removing from the pan.

Optional Glaze

Ingredients

• 3/4 cup water
• 1/4 cup Swerve
• 1 Tbsp Unsalted Butter
• 2 1/4 tsp Coconut Oil
• 1/2 tsp Vanilla Extract
• 1/4 tsp xanthan gum
• 1/2 tsp Cinnamon

Directions

1. Mix together coconut oil, butter, and xanthan gum in a glass bowl until a creamy texture is achieved.
2. Place in a preheated 350 degrees F oven for 1-2 min or until melted thoroughly
3. Use a coffee grinder to pulverize the swerve and add the cinnamon while pulsing
4. Pour the pulverized sweetener/cinnamon mixture into the melted butter/oil and mix completely
5. Add the vanilla extract and water until the desired consistency is obtained
6. Place back in the oven for 1-2 min to warm and use a pastry brush to glaze over the cooled donuts
7. Place the coated donuts on a parchment paper-lined baking pan into the refrigerator for 10-15 min to harden the glaze
8. Serve and enjoy.