- For the doughnuts:
1 1/2 cups almond flour (I use superfine)
1 teaspoon baking powder
1/2 teaspoon pink salt
2 tablespoons golden Lakanto sweetener (or other brown sugar substitute)
1/2 cup powdered Lakanto sweetener (or powdered erythritol)
1/4 cup MCT oil
1/4 cup melted coconut butter
1/4 cup sunflower seed butter
1 teaspoon vanilla extract
1/4 cup collagen peptides
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger powder
1 tablespoon molasses (this does contain sugar but only adds about 1 gram of carbs to the whole recipe and really makes the texture amazing!)
2 tablespoons water
- For the "sugared topping"
A few tablespoons MCT oil (may need more)
1/4 cup granulated golden or regular Lakanto (or granulated stevia)
1/2 teaspoon cinnamon
- Grease a doughnut (or muffin) pan and preheat the oven to 350ºF. I love using a silicon doughnut pan because the doughnuts pop out super easily once they are cooked. They are also affordable to pick up from Amazon.
- Mix all of the dry ingredients together in a large bowl with a handheld mixer or stand mixer (this removes any clumps).
- Add the wet ingredients, except the eggs.
- Gently add the eggs once everything else is mixed together well. Do not overmix. You just want to ensure everything is fully incorporated.
- Scoop the batter into the doughnut pan, filling up each one to the top.
- Bake for about 15-20 minutes, checking regularly, ensuring not to overbake them (this is key to make sure they don't come out dry).
- Once the top slightly springs back at you when touched or a toothpick comes out clean, remove the doughnuts from the oven and allow them to cool.
- For the topping, once cooled, pop them out of the doughnut (or muffin) pan and dip or brush in the MCT oil. Then immediately dip them into a shallow bowl with the granulated sugar of choice and cinnamon mixture, ensuring both sides and top and bottom get the sugar coating.
- Complete this with the rest of the doughnuts, serve, and enjoy them with all of your friends and family!
- North American
Image Source: POPSUGAR Photography / Lauren Holden