Description
These mini donuts are sugar-free and keto! They are so easy to make and are soaked in a delicious sweet cream glaze.
Ingredients
- 3 Large Eggs
- ¼ cups Coconut Flour
- ¼ cups Swerve Sweetener
- 2 Tablespoons Avocado Oil
- ¼ teaspoons Baking Soda
- 1 teaspoon Vanilla
- Pinch Of Salt
- FOR THE SWEET CREAM:
- ½ cups Heavy Cream
- 2 Tablespoons Swerve Sweetener
Preparation
Preheat oven to 350ºF. Spray a mini muffin pan with cooking spray.
Add eggs, coconut flour, Swerve, avocado oil, baking soda, vanilla, and salt to a medium bowl and mix to combine. Spoon batter into each donut well, filling to the top.
Bake in preheated oven for 10 minutes or until an inserted toothpick comes out clean.
Remove from oven and let cool on the counter for 5 minutes. Turn the donuts out on a cooling rack and cool for an additional 5 minutes.
To make the sweet cream, mix heavy cream and Swerve sweetener. Spoon sweetened cream over each donut.
