I love apple cider donuts and I’ve been wanting to make a keto version for years but for now I made a mini muffin version! They turned out so good you’ll want to make them again and again.
Ingredients
1 Cup Almond Flour
1/4 Cup Coconut Flour
1/2 Cup Brown Swerve
2 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/3 Cup Water
2 Eggs
1/4 Cup Melted Butter
1 1/2 Tablespoons Apple Cider Vinegar
1 1/2 Teaspoon Apple Extract
Coating:
2 Teaspoons cinnamon
1/4 Cup Granular Swerve
1/4 Cup Butter, Melted
Directions
Preheat oven to 325. I use a silicone mini muffin pan and coat it with coconut oil spray. If you’re using a metal pan coat it well with butter or coconut oil or use liners. In a large bowl mix all your dry ingredients together (almond flour, coconut flour, sweetener, baking powder, cinnamon, salt) mix well. Then add in the rest of your ingredients until combined. Distribute the batter evenly into the muffin pan and bake for 18 minutes or so. Just make sure they’re firm. Let them cool in the pan for 10 minutes them transfer them to a cooling rack to finish cooling. Once they’re cooled, mix your cinnamon and sweetener into a small bowl and have your melted butter ready. Dip the top into the butter then into the cinnamon “sugar.” Enjoy!
