Updated: Sep 19, 2020
September is here and that means fall baking! My favorite time of the year!! This week I whipped up some pumpkin spice donuts, and the best thing about this recipe, you can either bake the donuts in a donut pan or fry them up if you want a more indulgent treat.
If you make these please take a pic, tag me (@low_carb_shawty), and let me know what you think!
Servings: 6 donuts
1/2 cup almond flour sifted through a sieve
1/4 cup cassava flour
1/4 cup arrowroot powder
1/4 cup coconut sugar
1 tsp baking powder
1/2 tsp sea salt
1 tsp pumpkin pie spice
1/4 cup unsweetened almond milk or
2 eggs beaten
1 tsp vanilla extract
Place a mesh sieve over a medium bowl and measure out the almond flour, cassava flour, arrowroot powder, coconut sugar, baking powder, salt, and pumpkin pie spice into the sieve.
Sift the mixture through the sieve to avoid clumping
Mix together the eggs, milk, and vanilla extract. Pour into the dry ingredients and mix well.
If baking in the oven, fill the donut pan about 2/3 full with the batter.
Bake on 350 for 10-12 minutes.
Move to a wire rack to cool for a few minutes before frosting
If frying, warm about 2-3" of avocado oil in a cast-iron skillet to 360 degrees measured on a candy thermometer.
Using a retractable scooper, ice cream or cookie, slowly drop small dollops of the batter into the oil.
Watch carefully and when the bottom is browned, flip over to the other side. Continue cooking until all sides are a nice golden brown.
Remove from the oil and drain on a wire rack over paper towels.
1/2 c powdered sugar
2 tsp milk
2 tsp vanilla
Mix all ingredients together in a small bowl.
Dunk the warm donuts into the frosting
Let cool on a wire rack.
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