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Mini Coconut and Almond Doughnuts

Mini Coconut and Almond Doughnuts

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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!

  • Serves: 12 |
    12 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
Categories: Baked, Baking, Banting / Paleo / Low Carb, Cakes, Coffee, Desserts, Desserts, Doughnuts, Meals and Courses, Picnics, Snacks, Special Diets, Sweets & Treats, Teatime

issue 54

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Ingredients

Batter
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

Coconut Dust
2 Tbsp (30 ml) desiccated coconut
1 Tbsp (15 ml / 11 g) xylitol granules

Method

Preheat the oven to 180 °C.

Spray a 12-hole mini doughnut pan with non-stick cooking spray.

Batter

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.

Coconut Dust

Combine the desiccated coconut and xylitol granules. Dip the warm doughnuts into the coconut dust after frying.