Description
Delicious gluten-free and keto-friendly churro donuts coated in cinnamon and sweetener.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup erythritol
- 4 large eggs
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ½ cup erythritol (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the almond flour, coconut flour, baking powder, salt, and erythritol.
- In another bowl, whisk the eggs, almond milk, vanilla extract, and melted butter until combined.
- Combine the wet and dry ingredients until a dough forms.
- Fill a donut pan with the batter and smooth the tops.
- Bake for 15-20 minutes, or until golden brown.
- In a small bowl, mix the erythritol and cinnamon for coating.
- Allow donuts to cool slightly, then coat in the cinnamon-sugar mixture.
Notes
- Ensure donuts are completely cool before coating.
- Store in an airtight container for up to five days.
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg