Apple Cider Donuts

Apple Cider Donuts
Fall in love with these paleo-friendly, nut-free apple cider donuts. They are delicious with a subtle apple flavor with a hint of cinnamon!

Ingredients

  • 1 cup + 2 tbsp cassava flour
  • ¼ cup Great Lakes Apple Cucumber Collagen Hydrolysate
  • 2 tbsp tapioca flour
  • 1/2 cup coconut sugar
  • 1 1/4 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1/3 cup + 1 tbsp apple cider
  • 3 tbsp avocado oil or coconut oil (melted and cooled)
  • 2 eggs
  • 1 tsp vanilla
  • Donut Coating
  • 2 tbsp coconut oil or ghee
  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • Directions

  • Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with additional oil.
  • In a medium bowl mix the dry ingredients together until everything is fully incorporated.
  • In a smaller bowl whisk together the wet ingredients until light and frothy.
  • Pour the wet ingredients into the dry and stir gently until everything is just combined. Taking care not to overmix. The mixture should be smooth with no lumps.
  • Distribute the batter evenly into the 6 donut tin wells.
  • Bake the donuts for 17-19 minutes or until donuts are puffed and just turning slightly golden.
  • While donuts are baking, prepare the coating ingredients: In a small bowl melt the coconut oil or ghee. In another small and wide bowl mix together the coconut sugar and cinnamon.
  • Let the donuts cool in the pan for a few minutes, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.
  • While donuts are still warm, but cool enough to handle, brush each donut with a little oil (or ghee).
  • Dunk each side of the donut into the sugar mixture repeat the oil & sugar coating with all remaining donuts.
  • Best served warm! Can easily be reheated in the microwave of toaster oven.
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