Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 3 large eggs (at room temperature)
  • 1/3 cup dairy free milk
  • 1/3 cup pure maple syrup
  • 1/2 cup maple sugar (or coconut sugar)
  • 1/4 cup coconut oil (melted refined)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons refined coconut oil
  • 1 1/2 cups powdered monk fruit sweetener (or organic powdered sugar)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons dairy free milk
  • Pinch sea salt
  • sprinkles ( optional)

Instruction

  • Preheat your oven to 350°F and lightly spray a 12-well donut pan with cooking spray. You can also use a muffin pan if you don’t have a donut pan.
  • In a mixing bowl, combine the almond and tapioca flours, baking soda and salt.
  • In a separate mixing bowl, whisk together the eggs, dairy free milk, maple syrup and sugar, coconut oil and vanilla, then stir the dry ingredients into the wet until a thick batter forms.
  • You can either use a plastic bag to pipe the batter into the prepared donut pan, or use a spoon. I prefer piping as it’s easier to avoid a mess. Once the batter is used up, bake for 15 minutes or until a toothpick inserted near the center of a donut comes out clean.
  • Remove from the oven and allow the donuts to cool for at least 5 minutes in the pan, then release each donuts carefully and continue to cool on a wire rack.
  • While the donuts cool, make the icing. Once the donuts are cooled and ready to be frosted, whisk together the melted coconut oil, with the powdered sweetener or sugar, vanilla extract, dairy free milk and a pinch of salt. Whisk until smooth.
  • Dip one side of a fully cooled donut in the icing and set on parchment paper to allow the icing to harden. If using sprinkles, sprinkle them on while the icing is still wet. Repeat with the remaining donuts.
  • Allow about 10-20 minutes for the icing to harden, then serve. Store leftover donuts covered at room temperature for up to a day, then store in a container in the refrigerator to keep longer. Enjoy!