Keto,Gluten Free Vegan Blueberry Donuts

Keto,Gluten Free Vegan Blueberry Donuts
There is also the addition of eggs and apple cider vinegar but like the original recipe, the ingredients are minimal- You will still have delicious keto and paleo blueberry donuts!
For those of you who don’t have a donut pan, you can easily make them using a muffin tin! Simply follow the directions as the donuts, but fill the muffin tins up 3/4 to the top. The “muffins” will be done once a skewer comes out clean, around 13-15 minutes.

For the gluten-free and vegan option
  • 2 1/2 cups gluten-free self-rising flour
  • 1/2 cup pure maple syrup can sub for agave nectar
  • 1/4 cup coconut oil
  • 1 cup milk of choice
  • 1/4 cup blueberries
For the paleo and keto option
  • 2 1/4 cups blanched almond flour
  • 1/2 cup granulated sweetener of choice
  • 4 large eggs
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • 1/4 cup milk of choice
  • 1/4 cup blueberries

For the sugar free glaze
  • 2 cups sugar free powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk of choice

For the vegan and gluten-free option
  • Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside. 
  • Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the blueberries, and mix until a thick dough remains. Fold through the blueberries.
  • Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.

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