Keto Pumpkin Spice Glazed Doughnuts
How to Make It
Step 1
Preheat the oven to 340 degrees Fahrenheit and grease a mini doughnut pan with a little butter.
Step 2
Add 1/3 cup of erythritol and the butter to a food processor and blend until creamy.
Step 3
Add the eggs and blend again until smooth and frothy.
Step 4
Add the almond meal, lemon juice, 2 teaspoons of cinnamon, baking soda, 1 teaspoon of vanilla and the salt to the food processor and blend everything to a smooth batter.
Step 5
Spoon the mixture into the doughnut mold filling each ¾ full and leaving enough room for the doughnuts to rise.
Step 6
Transfer to the oven to bake for 20-22 minutes until golden brown all over and set aside to cool.
Step 7
To prepare the doughnut glaze, add the almond milk to a small pan along with the almond butter, remaining erythritol, lakanto syrup, remaining vanilla, remaining cinnamon, ginger and nutmeg. Bring to a rolling boil for a minute then reduce to a simmer. Continue to simmer, stirring regularly until you have a thickened toffee like consistency.
Step 8
Spread the glaze liberally over the tops of the doughnuts to serve.
Ingredients
- Almond Meal Finely Ground by Simple Truth – 1 cup
- Raw Egg Whole – 3 medium
- 100% Pure Erythritol by Now – ⅓ cup
- Cinnamon – 3 teaspoon
- Baking Soda – ½ teaspoon
- Unsalted Butter – 2 tablespoon
- Salt, Sea Salt – ⅛ teaspoon
- Vanilla Extract – 2 teaspoon
- Lemon Juice – 2 teaspoon
- Almond Milk, Vanilla Or Other Flavors, Unsweetened – ½ cup
- Almond Butter, Unsalted – ½ tablespoon
- 100% Pure Erythritol by Now – ⅓ cup
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Ginger, Ground – 1 teaspoon
- Spices Nutmeg Ground – ¼ tsp