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–+ servings

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Bread, Breakfast, Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine American
Servings 8
Calories 229

Equipment

Donut Pan

Ingredients
  

  • 1/2 cup coconut flour
  • 1/4 teaspoon Redmond Real salt
  • 1/4 teaspoon baking soda
  • 6 large eggs
  • 1/2 cup allulose (or equivalent), plus 1/4 tsp. stevia glycerite
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (or more vanilla extract)

TOASTED COCONUT TOPPING:

  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup Allulose pancake syrup Click HERE

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large bowl, mix the dry ingredients together. Stir in the wet ingredients into the dry ingredients. 
  • Fill greased donut pan circles about 2/3 of the way full with batter. Bake for about 20 minutes, or until a toothpick comes out clean.
  • Toasted coconut topping: Toast some unsweetened coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in sugar-free pancake syrup and then in the toasted coconut. Enjoy!

Nutrition

Calories: 229 | Fat: 21.2g | Protein: 6g | Carbohydrates: 5.3g | Fiber: 3g | P:E Ratio: 0.3