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–+ servings

Gingerbread Mini Donuts and Brown Butter Sauce

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Bread, Breakfast, Dairy Free, Dessert, Sauces and Condiments, Vegetarian
Cuisine American
Servings 16
Calories 251.9

Equipment

Donut Pan

Ingredients
  

GINGERBREAD DONUTS:

  • 1/2 cup Swerve Brown (brown sugar substitute)
  • 3/4 cup coconut oil softened (or butter)
  • 1/2 cup unsweetened macadamia nut milk
  • 4 large eggs
  • 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 teaspoon vanilla extract

BROWN BUTTER SAUCE (OMIT FOR DAIRY FREE):

Instructions
 

GINGERBREAD DONUTS:

  • Preheat oven to 350ºF. In a large bowl, stir the butter and sweetener together. Stir in the macadamia nut milk, eggs, vanilla, and spices. Sift in the almond, coconut flour, and baking soda. Mix into the butter mixture until well combined. Taste the dough and add more sweetener if desired.
  • Grease a mini donut pan with avocado oil spray. Bake for 15 minutes or until a toothpick comes out clean. Serve with Brown Butter Sauce.

BROWN BUTTER SAUCE:

  • To make the sauce, heat the butter in a heavy saucepan over high heat until the butter sizzles and turns brown (not black:). Slowly sift in the sweetener. Stir well. Add in the macadamia nut milk and vanilla. Serve warm with the donuts.

Notes

Nutritional Information for DONUTS ONLY (no Brown Butter Sauce):
143.9 calories, 14.2g fat, 2.9g protein, 3g carbs, 1.7g fiber

Nutrition

Calories: 251.9 | Fat: 25.8g | Protein: 3g | Carbohydrates: 3.2g | Fiber: 1.7g | P:E Ratio: 0.1