AuthorGB Hernandez
Preheat the oven to 375°F and grease the doughnut pan.
In a bowl, mix together all dry ingredients and set aside.
In a separate bowl, whisk wet ingredients until frothy.
Slowly add in the dry ingredients to the wet ingredient bowl, mixing until mixture is homogeneous.
Split the batter evenly into the doughnut tins.
Note: Make sure you allow at least ½ inch in each tin since the donuts will rise.
Bake for 12-15 minutes or until done.
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.
Mixture together frosting ingredients until well blended.
Allow doughnuts to completely cool before dipping them in the “sugar" frosting.
Serving Size 1 donut
Servings 6
Net Carbs
- Amount Per Serving
- Calories 187
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375°F and grease the doughnut pan.
In a bowl, mix together all dry ingredients and set aside.
In a separate bowl, whisk wet ingredients until frothy.
Slowly add in the dry ingredients to the wet ingredient bowl, mixing until mixture is homogeneous.
Split the batter evenly into the doughnut tins.
Note: Make sure you allow at least ½ inch in each tin since the donuts will rise.
Bake for 12-15 minutes or until done.
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.
Mixture together frosting ingredients until well blended.
Allow doughnuts to completely cool before dipping them in the “sugar" frosting.
My batter turned out into a big bowl of water. Haha. Followed the recipe to a tee. What went wrong!
Hi, Tk. I am not quite sure what could have gone wrong. The recipe only calls for 1/2 cup of unsweetened milk, so that’s not enough liquid to turn the batter into “a big bowl of water”. If the batter is too liquidy, I would recommend adding the almond milk last, and slowly pouring it in, and stopping once you reach the desired consistency.