Low Carb Pumpkin Donuts
- Prep time- 15 minutes
- Cook time- 15 minutes
- Servings- 12 mini donuts
- 2 Large Eggs (room temperature)
- ¼ Cup Unsweetened Almond Milk
- 2 Tbsp Pumpkin Puree
- 1 Tsp Vanilla Extract
- 2 Tbsp Melted Butter
- ¼ Cup Monk Fruit Sweetener
- 1 Cup Almond Flour
- ½ Tbsp Coconut Flour
- 1 Tsp Pumpkin Pie Spice
- ½ Tsp Cinnamon
- 1 ½ Tsp Baking Powder
- Pinch of Salt
- ½ Tbsp Coconut Oil
- 1 ½ Cup SkinnyMe Chocolates, melted
Pre-heat oven to 350.
In a large bowl combined the wet ingredients. Mix well.
In a separate bowl combined all the dry ingredients, except for chocolate.
Slowly stir the dry ingredients into the wet mixture.
Grease a mini donut pan. Fill your mini donut pan ¾ full with the combined mixture.
Bake for 13 minutes or until golden brown.
To glaze: Once the donuts are cooled, microwave your SkinnyMe Chocolate with coconut oil, 30 seconds at a time stirring in between until fully combined. Dip top of donut into chocolate. Set on drying rack in the fridge to cool.