You’ll need a doughnut pan (I used a Wilton non-stick pan)
DRY INGREDIENTS:
1 cup blanched almond flour
1/3 cup erythritol (or other granulated sweetener)
2 tsp baking powder
1 tsp cinnamon
1/8 tsp fine sea salt
WET INGREDIENTS:
1/4 cup unsalted butter (measured out cold, then melted) ~ 1 min in microwave should do it
1/4 cup unsweetened almond milk
2 eggs
1/2 tsp vanilla extract
For cinnamon “sugar” coating:
3 tbsp unsalted butter (measured cold, then melted as above)
1 tsp cinnamon
1/2 cup erythritol
INSTRUCTIONS:
preheat oven to 350 and grease the pan well. Seriously go ham on the butter or other grease of your choice.
stir together dry ingredients
in a separate bowl, whisk together wet ingredients
add wet mixture to dry mixture, mix well
measure batter into the doughnut pan cavities, about 3/4 of the way up (not an exact science, but try not to overfill)
bake for between 22-28 minutes (I baked for 25) until they are golden brown
let them cool in the pan before removing them
once cool, brush both sides of each doughnut with melted butter and coat in the cinnamon/erythritol mixture
try not to eat the whole batch at once
