Ingredients

The following ingredients have 4 Servings
  • 128 g almond flour
  • 44 g golden flaxseed meal
  • 18 g psyllium husk powder
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum (or 4 tsp golden flaxseed meal)
  • 1/4 teaspoon kosher salt
  • 2/3 cup allulose (or 1 cup xylitol or erythritol )
  • 1 teaspoon blackstrap molasses (totally optional (or use a brown sugar replacement))
  • 4 eggs
  • 2 teaspoons apple extract (*)
  • 2 teaspoons apple cider vinegar
  • 84 g unsalted grass-fed butter (melted and cooled)
  • 120 g sour cream (or coconut cream + 1 TBSP apple cider vinegar (at room temperature))
  • 3 tablespoons unsalted grass-fed butter (melted)
  • 1/4-1/2 cup allulose (xylitol or sweetener of choice, to taste)
  • 1-2 teaspoons ground cinnamon (I use 2 tsp! )
  • donut pan (or muffin pan (think donut holes!))
  • pastry bag (or plastic bag)

Instruction

  • Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a donut or muffin pan.
  • Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
  • Add sweetener, molasses (optional) and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy, thicker and lighter in color. With the mixer on, add in the apple extract, apple cider vinegar and butter.
  • Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix!).
  • Transfer the batter into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag roughly 1 inch wide. Pipe out dough onto donut pan, wet your finger tip and smooth out where the ends meet (for a more even rise).
  • Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The donuts will collapse a tad post bake bit, but don't sweat it.
  • Allow to rest in pan for 10 minutes before removing. Brush with melted butter and sprinkle with cinnamon 'sugar' coating.
  • Store them at room temperature in an airtight container for 3 days.