Try these moreish keto doughnuts made with almond flour. If you like blueberries, add some into the mix as a way to add colour and more nutrients.
- Serves: 10 persons
- 5g coconut oil, melted, plus a little extra for the tins
- 190g almond flour
- 90g xylitol or any sweetener of your preference
- ½tsp baking powder
- ¼tsp baking soda
- 60ml almond milk
- 1tsp vanilla essence
- 1tsp apple cider vinegar
- 100g frozen blueberries (optional)
- 1tbsp nut butter
- 1tbsp cacao powder
- 8-hole doughnut tray or silicone mould
Step 1Heat the oven to 200C/180C fan/gas 6. Prepare your silicone moulds in a tray or oiled doughnut pan. In a large bowl, stir together the almond flour, xylitol, baking powder and baking soda.
Step 2In a small bowl, whisk together the melted coconut oil, almond milk, eggs, and vanilla extract. Fold the wet mixture into the dry mixture. Add the apple cider vinegar and mix well to combine everything.
Step 3If using blueberries, add 4 or 5 in each cavity of the doughnut pan and then transfer the batter evenly on top, filling each cavity three quarters of the way.
Step 4Bake for 12 mins then reduce the temperature to 180C/160C fan/gas mark 4 and cook for a further 5-10 mins, until the doughnuts are lightly golden. Leave to cool until they're easy to remove from the pan.
Step 5Meanwhile, stir together the nut butter, cacao powder and ½ tsp hot water in a small bowl.
Step 6When the doughnuts have cooled, remove from the moulds and drizzle with the topping. Can be stored in an airtight container in the fridge for 3 days.