These keto mini donuts are baked, not fried, and made with almond, coconut and lupin flour. One batter makes two flavors: maple bacon and pumpkin spice, each sweetened and glazed with NuNaturals stevia syrups. A low-carb, sugar-free donut recipe that bakes in 12 minutes.
These keto mini donuts are baked, not fried, and made with almond, coconut and lupin flour. One batter makes two flavors: maple bacon and pumpkin spice, each sweetened and glazed with NuNaturals stevia syrups. A low-carb, sugar-free donut recipe that bakes in 12 minutes.
Preheat oven to 350º and spray mini donut pan with nonstick spray, then set aside.
In a bowl, whip 6 egg whites together until nice and fluffy. Then, fold in the yolks. Add almond flour, coconut flour, baking powder, and lupin flour and mix until combined.
Now separate the donut batter into two bowls (if creating both flavors, if just creating one flavor double of the respective ingredients).
For the Maple Bacon Donut:
Add 3 tbsp NuStevia Maple Flavored Syrup and bacon to donut batter and mix.
Once batter is well mixed pour into donut pan and bake for 12 mins.
To make the icing, in a bowl mix together almond milk, powdered erythritol, and 1 tsp NuStevia Maple Flavored Syrup.
Once donuts are out of the oven and cooled, add the icing and some chopped bacon. Enjoy!
For the Pumpkin Spice Donut
Add 3 tbsp NuStevia Pumpkin Spice Pourable Syrup to donut batter and mix.
Once batter is well mixed pour into donut pan and bake for 12 mins.
To make the icing, in a bowl mix together almond milk, powdered erythritol, and 1 tsp NuStevia Pumpkin Spice Pourable Syrup.
Once donuts are out of the oven and cooled, add the icing and enjoy!
