Finally, a healthy fat filled donut option that is sure to be a crowd pleaser!
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
Preheat the oven to 350 degrees and oil your silicone non-toxic doughnut pan.
Place the eggs, coconut milk, vanilla, pumpkin puree and coconut oil in a blender or food processor and mix well.
Add the almond and coconut flours and swerve or stevia, pumpkin spice and sea salt and mix on low speed until well mixed.
Pour the batter into the pan, filling each mold about 2/3 full.
Bake for 20 minutes and let cool for about 10 minutes before removing from the pan.
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
Mix together coconut oil, butter and xanthan gum in a glass bowl until a creamy texture is obtained
Place in a preheated 350 degree oven for 1-2 min or until melted thoroughly
Use a coffee grinder to pulverize the swerve and add the cinnamon while pulsing
Pour the pulverized sweetener/cinnamon mixture into the melted butter/oil and mix completely
Add the vanilla extract and water until the desired consistency is obtained
Place back in the oven for 1-2 min to warm and use a pastry brush to glaze over the cooled donuts
Place the coated donuts on a parchment paper lined baking pan into the refrigerator for 10-15 min to harden the glaze
Serve and enjoy.