Description
Deliciously moist cake donuts filled with fresh blueberries. Perfect for a slow weekend morning breakfast!
Ingredients
- 1 cup blanched almond flour
- 3 tbsp. coconut flour
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 2 eggs
- 1 egg white
- 1 1/2 tbsp. melted coconut oil
- 3 tbsp. unsweetened almond milk
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350F.
- Combine the almond flour, coconut flour, cinnamon, baking soda, and salt in a bowl.
- Add in the eggs, egg white, melted coconut oil, almond milk, and vanilla.
- Beat with an electric mixer until well-combined.
- Stir in 1/3 cup blueberries and divide batter among the molds of a silicone donut pan
- Bake for 15 minutes. Let cool for 10 minutes before carefully removing.
- Category: breakfast, something sweet
- Method: bake
Nutrition
- Serving Size: 1 donut
- Calories: 195
- Sugar: 1
- Fat: 13
- Carbohydrates: 7
- Fiber: 2
- Protein: 8
Keywords: blueberry cake donuts, specific carbohydrate diet, paleo, grain-free recipe, healthy donuts