Cinnamon Doughnuts - LCHF, Sugar free, Gluten free, Nut free скачать в хорошем качестве

Cinnamon Doughnuts - LCHF, Sugar free, Gluten free, Nut free

These doughnuts are a delicious sugar free, low carb alternative. I buy my konjac powder online from Innova Health (I am not affiliated in any way with them) - https://innovaoztrade.com.au/ Ingredients: Makes about 18 normal sized doughnuts -1/2 cup (40 g) coconut flour -4 eggs -1/2 cup (80 g) thickened cream -65 to 80 g stevia (I find the Natvia brand doesn't leave an aftertaste - again I have no affiliation with them!) -40 ml light flavoured oil - olive or avocado oil -3/4 tsp baking soda -3/4 tsp konjac (glucomannan) powder -2 tsp vanilla bean paste -1/4 tsp nutmeg For coating: -1 tbsp cinnamon -2 tbsp stevia, mixed Method: Preheat oven to 175 degrees celsius -grease doughnut trays well with butter. If you have silicone moulds, greasing is not necessary -in a bowl combine eggs, cream, oil and vanilla bean paste well -in a separate bowl, combine coconut flour, stevia, baking soda, and nutmeg - this is best done with a whisk to ensure no lumps left in coconut flour -to the wet mixture, slowly sprinkle in konjac powder, mixing as you go - you don't want big clumps of powder -make a well in the dry ingredients, then slowly add the wet ingredients, whisking until well combined and you have a thick batter -spoon the batter into the doughnut trays - about 3/4 full -bake for 15 minutes. Doughnuts will be starting to brown and will spring back when done -wait for 5 minutes before removing doughnuts and coat in the stevia and cinnamon mix. Can be stored in the fridge although they are delicious still warm :) Macros: (to be used as a guide only) Per doughnut based on mixture making 18 doughnuts Total carbs - 1.85 g Total sugar - 0.6 g Total fat - 4.95 g Sat fat - 2 g Protein - 1.8 g Fibre - 0.8 g