BAKED CINNAMON
“SUGAR” CAKE DONUTS
These were delicious
cakey donuts. So similar to the real thing! You can make smaller
donuts if you wish. These were large
donuts as I filled the slots almost to the brim, however, you can fill them a little
less. It is lovely to have a freshly-baked
donut with a cup of tea or coffee. It
will feel quite decadent!
21/4
cups Gluten-Free Bake Mix 2, OR any of my (560 mL)
two Grain-Free Bake Mixes (see Index on my blog)
two Grain-Free Bake Mixes (see Index on my blog)
1/4 cup powdered erythritol (60 mL)
2
tsp baking powder (10 mL)
1/4 tsp nutmeg
(1 mL)
1/4 tsp salt (1
mL)
2
eggs
3/4 cup almond
milk, OR (175 mL)
a mixture of cream and water
sugar
2
tbsp butter, melted (30 mL)
Cinnamon
“Sugar” Topping:
4
tbsp powdered erythritol, OR (60 mL)
Splenda® Granular
1
tsp cinnamon (5 mL)
2
tbsp unsalted butter, melted (30 mL)
Preheat the oven to 425°F (220°C).
In medium bowl, combine Gluten-Free Bake Mix 2, erythritol, baking powder, nutmeg and salt.
In food processor or in electric mixer, process
eggs. Add almond milk, OR a mixture of cream
and water, liquid sweetener and melted butter; process. Add dry ingredients and process until
combined. Fill nonstick donut pan slots
almost to the top with the batter or less for more donuts. Bake 12 to 15 minutes or until tops spring
back when touched.
Cinnamon “Sugar”Topping: In a cereal
bowl, combine powdered erythritol, OR Splenda® Granular and cinnamon. Brush slightly cooled donuts
with melted butter and sprinkle the topping liberally over them.
Yield: 9 large donuts
1 donut
167.6
calories
5.8
g protein
11.9
g fat
0.1 g fiber
7.5
g net carbs
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For other great Low-Carb, Gluten-Free recipes by the team & me: