Gluten-Free Cinnamon Sugar Donut Holes
Servings: 7 donuts
Equipment
- Egg Bite Mold
Ingredients
Dry Ingredients
- 1 cup almond flour or ground almonds
- 2 tbsp coconut flour
- ¾ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground nutmeg
Wet Ingredients
- 2 large eggs
- ¼ cup keto sugar substitute
- 2 tbsp milk can be dairy free milk
- 1 tsp vanilla
To Coat
- ¼ cup melted butter plus more to brush mold
- 1 tsp cinnamon
- 2 tbsp keto sugar substitute
Instructions
- Preheat oven to 350F.
- Brush egg bite mold with butter. Make sure to tip the mold upside down. You want to avoid pools of butter at the bottom of the mold.
- Mix dry ingredients together in one bowl.
- In another bowl whisk wet ingredients together until eggs are fully whisked.
- Add dry ingredients into wet and fold together until combined.
- Carefully spoon in batter evenly into each mold. Optionally using dampened fingers, smooth the tops of each donut so that when they bake they become as around as possible.
- Bake for 12-14 minutes or until golden and a toothpick inserted comes out clean.
- Cool for 2 minutes or until you can handle the mold with hands or oven mitts.
- Carefully loosen the sides of each donut from the mold and pop them out.
- Whisk together sugar and cinnamon. In another bowl have some melted butter ready.
- Individually roll each donut in melted butter then immediately toss the buttered donut into cinnamon sugar. Set aside and repeat with remaining donuts.