My once-Olympic-gymnast-now-trainer-to-the-stars ex-boyfriend called donuts "fat-on-fat-in-fat" (and don't forget the sugar!). It's a phrase I'll never forget!
But I don't eat anything deep-fried (weeelll sometimes a french fry or two) ... and didn't even before I became a Paleo-aholic. Because ... as an actress ... I had to be a size 0 ... but could only muster a 6 ... even when I starved myself.
And sugar ... love it ... but found out a few years ago I was sensitive ... so began to look for other alternatives. And happened upon Lakanto ... monkfruit sweetener. They even now have powdered sugar ... and I can't wait to make buttercream frosting with it.
But I digress. When I discovered that you could BAKE doughnuts I was in heaven! And immediately bought a silicone mold. Which brings us to these donuts.
They're hands down the easiest ones I've ever made ... only 5 ingredients! And the Lakanto ... I used it for the cinnamon-sugar topping.
But you can get creative and use any other topping (maybe the buttercream? Or how about a chocolate ganache glaze?) because these are not very sweet and meant to be topped. However you do them ... Eat them up ... FOR REAL!
AuthorJill PlaceThe easiest Paleo baked almond-flour donuts around ... sugar-coated generously with zero-calorie cinnamon sugar. Irresistible!
Preheat the oven to 300 degrees F. Grease your donut pan and set aside.
In a medium bowl, mix together all of your ingredients until smooth.
Fill your pan with the mixture, filling each donut mold about 3/4 full.
Bake for 10 to 15 minutes, removing as soon as a toothpick inserted near the center comes out clean. Don't overbake and they have no fat and will dry out.
Allow to cool before removing from the mold. Top if desired and store 3 to 4 days in an airtight container or in the fridge.
Melt the butter in a small bowl and set aside. Combine the Lakanto and cinnamon in another bowl and place beside the first bowl.
Put a plate or wire rack in close proximity to place the finished donuts on.
Dip the donuts in the butter (or brush with pastry brush), then in the sugar mixture, rotating the donut to coat the top fully. If you want a thicker coating, dip into the sugar mixture a second time. If you'd like to sugar-coat the whole donut, double the recipe and dip both sides.
Place on the plate or rack and repeat until all donuts are coated. Enjoy!
Ingredients
Directions
Preheat the oven to 300 degrees F. Grease your donut pan and set aside.
In a medium bowl, mix together all of your ingredients until smooth.
Fill your pan with the mixture, filling each donut mold about 3/4 full.
Bake for 10 to 15 minutes, removing as soon as a toothpick inserted near the center comes out clean. Don't overbake and they have no fat and will dry out.
Allow to cool before removing from the mold. Top if desired and store 3 to 4 days in an airtight container or in the fridge.
Melt the butter in a small bowl and set aside. Combine the Lakanto and cinnamon in another bowl and place beside the first bowl.
Put a plate or wire rack in close proximity to place the finished donuts on.
Dip the donuts in the butter (or brush with pastry brush), then in the sugar mixture, rotating the donut to coat the top fully. If you want a thicker coating, dip into the sugar mixture a second time. If you'd like to sugar-coat the whole donut, double the recipe and dip both sides.
Place on the plate or rack and repeat until all donuts are coated. Enjoy!
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