Description
Light and fluffy keto-friendly cranberry crumb cake donuts made with just a few simple paleo ingredients! These cake donuts are perfectly sweet with bursts of fresh cranberries and a buttery crumb topping. Paleo, Keto-friendly, Low-Carb, Refined-Sugar-Free, Dairy-Free, Gluten-Free.
Ingredients
Donut Ingredients:
- 1 cup almond flour
- 2 tbsp. tapioca flour
- 1/3 cup granulated monk fruit sweetener
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. sea salt
- 2 eggs
- 1/4 cup coconut oil, melted
- 2 tbsp. almond milk
- 1 tsp. vanilla
- 2/3 cup fresh cranberries, chopping
Crumb Topping
- 1/4 cup almond flour
- 1 tbsp. cashew butter
- 1/2 tbsp. coconut oil, softened
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
Instructions
- Preheat the oven to 350F and prepare a silicone donut mold by lightly greasing it with non-stick coconut oil cooking spray.
- Combine the crumb topping ingredients together in a small bowl and stir well until a crumbly mixture forms. Set aside for later.
- Combine the almond flour, tapioca flour, monk fruit, baking powder, cinnamon, and sea salt in a mixing bowl. Stir well.
- Beat in the eggs, coconut oil, almond milk, and vanilla to the flour mixture until a smooth batter forms.
- Toss the chopped cranberries in a pinch of tapioca flour and monk fruit and fold into the donut batter.
- Evenly pour the batter into the 6 donut molds. Top each donut with some of the crumb topping mixture and bake for 20-23 minutes, until a toothpick comes out clean.
- Let the donuts cool completely before removing from the molds. Drizzle each one with melted coconut butter and serve.
- Category: breakfast, something sweet
- Method: bake
Nutrition
- Serving Size: 1 donut
- Calories: 290
- Sugar: 1
- Fat: 25
- Carbohydrates: 9
- Fiber: 3
- Protein: 7
Keywords: paleo, keto, low carb baking, healthy donuts, baked donut recipe, paleo breakfast, healthy breakfast idea, low carb breakfast, healthy recipe, almond flour, refined-sugar-free