AuthorTeamKeto
RatingDifficultyIntermediate

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Yields10 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
Donuts
 ½ cup Coconut flour
 ½ tbsp baking powder
 ½ cup Granulated erythritol
 ½ tbsp Cinnamon
 Pinch of salt
 ¼ tsp ground ginger
 ¼ cup Melted coconut
 ¼ tsp Xanthan gum
 4 Large eggs
 ½ cup Unsweetened almond milk
 1 tsp Vanilla extract
Frosting
 1 tbsp Frozen blueberries
 2 oz Cream cheese, softened
 3 tbsp Powdered erythritol
 1 tbsp Unsweetened almond milk
 Optional topping: one rind of lemon
Instructions
1

Preheat the oven to 350 degrees F, coat the donut pan with non-stick spray.

2

In a medium size bowl, mix together the coconut flour, baking powder, erythritol, cinnamon, ginger, and salt.

3

In another bowl, whisk the eggs, milk, and vanilla.

4

Sprinkle the xanthan gum over top and whisk.

5

Add the melted oil, whisk once more.

6

Add the egg mixture to the flour and stir with a fork. This will be a thick batter.

7

Fill the donut wells about ¾ of the way with the batter.

8

Bake for 10 minutes. Remove from oven and let cool completely.

9

Meanwhile, make the frosting.
Combine the cream cheese, erythritol, lemon juice and almond milk in a small bowl. Frosting should be on the thicker side. Add more erythritol to thicken if desired.

10

Add the blueberries to the frosting, but do not mix!

11

Dip the cooled donut into the frosting and swirl around to get the purple swirl effect.

12

Optional: top with lemon rind.

 

Category

Ingredients

Ingredients
Donuts
 ½ cup Coconut flour
 ½ tbsp baking powder
 ½ cup Granulated erythritol
 ½ tbsp Cinnamon
 Pinch of salt
 ¼ tsp ground ginger
 ¼ cup Melted coconut
 ¼ tsp Xanthan gum
 4 Large eggs
 ½ cup Unsweetened almond milk
 1 tsp Vanilla extract
Frosting
 1 tbsp Frozen blueberries
 2 oz Cream cheese, softened
 3 tbsp Powdered erythritol
 1 tbsp Unsweetened almond milk
 Optional topping: one rind of lemon

Directions

Instructions
1

Preheat the oven to 350 degrees F, coat the donut pan with non-stick spray.

2

In a medium size bowl, mix together the coconut flour, baking powder, erythritol, cinnamon, ginger, and salt.

3

In another bowl, whisk the eggs, milk, and vanilla.

4

Sprinkle the xanthan gum over top and whisk.

5

Add the melted oil, whisk once more.

6

Add the egg mixture to the flour and stir with a fork. This will be a thick batter.

7

Fill the donut wells about ¾ of the way with the batter.

8

Bake for 10 minutes. Remove from oven and let cool completely.

9

Meanwhile, make the frosting.
Combine the cream cheese, erythritol, lemon juice and almond milk in a small bowl. Frosting should be on the thicker side. Add more erythritol to thicken if desired.

10

Add the blueberries to the frosting, but do not mix!

11

Dip the cooled donut into the frosting and swirl around to get the purple swirl effect.

12

Optional: top with lemon rind.

Keto Cinnamon Donuts with Lemon Blueberry frosting

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