Keto Blueberry Donuts

Ingredients:

• 1 ½ cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or other preferred sweetener)
• 1 ½ tsp baking powder
• ½ tsp cinnamon (optional)
• ½ tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk (or other low-carb milk)
• 2 tbsp melted coconut oil or butter
• 1 tsp vanilla extract
• ½ cup fresh or frozen blueberries

Optional glaze:

• 2 tbsp powdered erythritol
• 1 tbsp unsweetened almond milk
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan with cooking spray or butter.
2. Combine dry ingredients: In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
3. Mix wet ingredients: In another bowl, whisk the eggs, almond milk, melted coconut oil (or butter), and vanilla extract until fully combined.
4. Combine wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients and stir until fully combined. The batter should be thick but scoopable.
5. Add blueberries: Gently fold in the blueberries, being careful not to mash them.
6. Fill the donut pan: Evenly divide the batter between the donut molds in the pan. Use a spoon to smooth the tops of the batter.
7. Bake: Place the pan in the oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the donuts are golden brown.
8. Cool: Let the donuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
9. Optional glaze: In a small bowl, whisk together powdered erythritol, almond milk, and vanilla extract until smooth. Drizzle over the cooled donuts for extra sweetness.
10. Serve: Enjoy your Keto Blueberry Donuts as a breakfast or snack!

Tips:

• If you don’t have a donut pan, you can bake these as muffins instead.
• For a fluffier donut, you can add 1 tsp of apple cider vinegar or lemon juice to help activate the baking powder.
• You can also use other berries or add a touch of lemon zest for extra flavor!