Mini Coconut and Almond Doughnuts
Who says LCHF followers can’t enjoy a guilt-free doughnut treat every now and then? It’s really hard to believe that there’s no flour in these doughnuts – they are extremely tasty!
- Makes : 12 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
¼ C (60 ml / 22 g) ground almonds
½ C (125 ml / 40 g) coconut flour
1 tsp (5 ml) baking powder
seeds from 1 vanilla pod
¼ C (60 ml / 45 g) xylitol granules
¼ C (60 ml / 60 g) butter, melted
½ C (125 ml) coconut milk
4 large free-range eggs
coconut oil, for frying
2 Tbsp (30 ml) desiccated coconut
1 Tbsp (15 ml / 11 g) xylitol granules
Preheat the oven to 180 °C.
Spray a 12-hole mini doughnut pan with non-stick cooking spray.
Whisk the ground almonds, coconut flour, baking powder, vanilla seeds, xylitol, butter, coconut milk and eggs together until combined. Pour the mixture into the mini doughnut tin – filling only two thirds of the way. Bake for 15 minutes. Let the doughnuts cool in the tin for 5 minutes before transferring
to a cooling rack.
Heat enough coconut oil for shallow frying. Fry each doughnut for a minute on each side until golden. Drain on paper towel.
Combine the desiccated coconut and xylitol granules. Dip the warm doughnuts into the coconut dust after frying.