Equipment
Ingredients
DONUTS:
- 2 cups blanched almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered natural sweetener (erythritol, or equivalent) plus 1 tsp stevia glycerite
- 3 1/2 teaspoon baking powder
- 1 teaspoon Redmond Real salt
- 1 1/4 cups unsweetened macadamia nut milk
- 1 teaspoon vanilla extract
- 3 large eggs
DIP:
- 8 ounces cream cheese softened (or Kite Hill dairy free cream cheese)
- 1/2 cup unsweetened macadamia nut milk
- 1 teaspoon mint extract
- 1 cup unsweetened cocoa powder (OPTIONAL)
Instructions
- Preheat oven to 350 degrees. Line mini donut or cupcake pans with paper liners or you may also grease donut or cupcake pans. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute. Spoon batter into greased donut pan until they are 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely.
- DIP: Combine all the ingredients in a medium bowl and beat until smooth. Let sit for 4 hours or overnight…it will thicken up. Serve with donuts.
Nutrition
Calories: 213.5 | Fat: 18g | Protein: 7.7g | Carbohydrates: 6.3g | Fiber: 2.8g | P:E Ratio: 0.4