45 minutes
Delicious mini doughnuts with a hint of cinnamon and apple cider flavor, perfect for a keto-friendly treat.
cups
Sweetener
cups
Protein Powder
cups
teaspoons
teaspoons
teaspoons
each
tablespoons
tablespoons
teaspoons
Apple Extract
teaspoons
1. Preheat the oven and prepare the pan
Set your oven to preheat at 325°F. Grease a 24-well mini muffin pan thoroughly.
2. Mix dry ingredients
In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, cinnamon, and salt.
3. Combine wet ingredients
Add the eggs, water, melted butter, vinegar, and apple extract to the bowl. Whisk everything together until the batter is smooth and well combined.
4. Fill the muffin pan
Pour the batter into the prepared mini muffin pan, filling each well to the top.
5. Bake the doughnuts
Bake them in the preheated oven for 15 to 20 minutes, until they are firm to the touch and spring back lightly when pressed.
6. Cool the doughnuts
Let the doughnuts cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the cinnamon 'sugar' coating
Whisk together sweetener and cinnamon in a small bowl. Melt butter and dip each cooled doughnut in it, then roll it in the cinnamon-sweetener mixture until fully coated.
Opt for high-quality almond flour that's finely ground and fresh, high-quality cinnamon for better flavor and texture.
Mix wet and dry ingredients until just combined to prevent a tough texture.
Use an oven thermometer to ensure temperature accuracy, crucial for the quick baking of mini doughnuts.
Use a granulated sweetener like Erythritol or monk fruit that measures like sugar to avoid aftertaste.
Reduce your own apple cider to concentrate the flavor or use a high-quality, sugar-free apple cider-flavored syrup without undesirable additives.
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