BLUEBERRY CAKE DONUT RECIPE – LOW CARB GLUTEN FREE

Ingredients

DONUT:

• 1 cup almond flour
• 1/2 cup coconut flour sifted
• 1 1/2 tsp baking powder
• 1 tsp xanthan gum
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 cup powdered low carb sweetener or powdered erythritol
• 4 tablespoons butter cold and cubed
• 1/4 cup blueberries fresh or frozen
• 1/4 tsp SweetLeaf stevia drops
• 1/2 cup almond milk
• 1 egg

Instructions

1. Mix together almond flour, coconut flour, baking powder, xanthan gum, salt, nutmeg and erythritol in large bowl. Blend in the butter until coarse crumbs.
2. Place blueberries in a small microwaveable bowl and microwave about 30 seconds or until they pop. Stir in the stevia, almond milk, and egg. Add this to the flour mixture and mix just until combined.
3. Place the batter in a plastic bag with corner snipped off or a pastry bag. Pipe batter into well greased donut pan molds (or use silicone molds for easy release).
4. Bake at 350 °F for 10-12 minutes. Cool donuts on a wire rack for 10 minutes, then remove from pan onto cooling racks.
5. For glaze, add lemon juice to powdered sweetener until desired consistency is reached. To add color, microwave blueberries and add to glaze. Dip donut tops into glaze and let sit to dry

source:https://lowcarbyum.com/blueberry-cake-donuts/

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