Paleo & Keto Friendly Donuts w/ Vanilla Bean & Coconut Glaze
Store in an airtight container in the fridge
Servings Prep Time
12Donuts 10Minutes
Cook Time
15Minutes
Servings Prep Time
12Donuts 10Minutes
Cook Time
15Minutes
Ingredients
Vanilla Donuts
Vanilla Bean & Coconut Glaze
Instructions
Vanilla Donuts
  1. Preheat your oven to bake on 180c and lightly grease your donut pan (I have a pan with 12 small donut capacity) with coconut oil
  2. Add your egg yolks to a large mixing bowl with your pumpkin puree to combine
  3. Add your vanilla and erythritol to your pumpkin and mix until smooth
  4. Now add your almond meal, tapioca, baking powder and salt then whisk until well combined, ensuring there are no lumps
  5. Add your coconut oil and mix well, set aside
  6. In a separate bowl, using a hand mixer, beat your egg whites until stiff peaks form
  7. Using a rubber spatula, gently fold your egg whites into your donut batter until well combined
  8. Measure your batter out evenly across your donut pan. I used a piping bag with a large circle tip to minimise spills and ensure even filling – this worked a treat!
  9. Place into the centre of the oven and bake for 15 minutes, checking at the 10 and 12 minute mark. They will be golden, spring back to the touch and a skewer should come out clean
  10. Once your donuts are ready, bring them out of the oven and let cool in the tin for 5-10 minutes before turning them out onto a wire rack to cool completely before glazing.
Vanilla Bean & Coconut Glaze
  1. In a small glass bowl, melt your coconut butter (either over a double boiler or in the microwave)
  2. Add your melted coconut oil, coconut cream and erythritol and stir until well combined. Set aside
  3. Run a sharp knife down the centre of your vanilla pod and scrape out the seeds. Add to your glaze mixture and stir thoroughly