Ingredients:
- For the donuts:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup granulated erythritol or another keto-friendly sweetener
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 4 large eggs
- 1 tsp vanilla extract
- For frying:
- 1 cup coconut oil or avocado oil (for frying)
- Optional toppings:
- Granulated erythritol mixed with a bit of cinnamon for a sugar-cinnamon coating
- Keto-friendly chocolate glaze (melted sugar-free chocolate mixed with a bit of coconut oil)
- Powdered erythritol
Instructions:
- Prepare the dough:
- In a large bowl, combine the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
- In another bowl, whisk together the unsweetened almond milk, melted coconut oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If the dough is too sticky, add a bit more almond flour until it reaches the right consistency.
- Shape the donuts:
- Divide the dough into small portions and shape each portion into a donut. You can use a donut cutter if you have one, or simply shape them by hand.
- Place the shaped donuts on a baking sheet lined with parchment paper.
- Fry the donuts:
- Heat the coconut oil or avocado oil in a large, deep skillet over medium heat.
- Once the oil is hot (around 350°F or 175°C), carefully add a few donuts to the skillet. Do not overcrowd the pan.
- Fry the donuts for about 2-3 minutes on each side, or until they are golden brown.
- Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
- Add toppings:
- While the donuts are still warm, you can coat them in the cinnamon-erythritol mixture, drizzle with keto-friendly chocolate glaze, or sprinkle with powdered erythritol.
- Serve:
- Enjoy the donuts warm or let them cool to room temperature. Store any leftovers in an airtight container….
