Paleo Pumpkin Donuts

I used to love donuts when I was a little girl and completely cut them out of my diet when I began my health journey. The best thing about following a healthy lifestyle is that I get to recreate recipes and make them with a healthier twist. These paleo donuts are free from gluten, dairy, and refined sugar. I used monk fruit sweetened in place of sugar to keep the sugar and carbs low. Monk fruit sweetener matches the sweetness of sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking and cooking ingredients. It contains zero net carbs, zero calories, and is zero-glycemic. This sweetener is ideal for ketogenic, diabetic, low carb, paleo, and candida diets.

Paleo Pumpkin Donuts

Makes 6 donuts

INGREDIENTS

• 1 & 1/4 cup sifted almond flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp basil seeds (chia seeds can be used)
• 2 tbsp chocolate chips (I like Santa Barbara)
• 2 tbsp lakanto monk fruit sweetener
• 2 eggs
• 3 tbsp pumpkin puree
• 2 tbsp coconut oil, melted
• 2 tbsp almond milk
• Pinch of salt
• Cooking spray

For The Glaze:

• ½ cup Sukrin Icing or powdered sugar
• ½ tsp cinnamon
• 2 tbsp almond milk

DIRECTIONS

• STEP 1. Preheat oven to 350 F or 175 C.
• STEP 2. In a large bowl, sift the almond flour using a fine mesh strainer. Add in the rest of the ingredients and mix until well combined.
• STEP 3. Lightly grease the donut molds with cooking spray. Pour in the mixture evenly into the forms.
• STEP 4. Bake for 12-14 minutes.
• STEP 5. Set the donuts aside to cool for 15-20 minutes.
• STEP 6. Combine the powdered sugar, cinnamon and almond milk. Mix well, add more almond milk if needed. Dip the donuts in the mix on one side and place on a cooling rack.

Tools/Products Used For Recipe: