1/2 cup of coconut flour
1/4 tsp Celtic sea salt
1/4 tsp baking soda
6 eggs
1/2 cup of Swerve
1 TBS coconut extract
1/2 cup coconut oil
Preheat oven to 350 degrees F. In a large bowl, mix the dry ingredients together. Stir in the wet ingredients into the dry ingredients. Fill greased donut pan circles about 2/3 of the way full with batter. Bake for about 20 minutes, or until a toothpick comes out clean.
Toasted coconut topping: Toast some unsweetened coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in sugar free pancake syrup and then in the toasted coconut. Serves 8.
Nutritional Info Per 1/2 cup (of flour only):
White Flour = 50 carbs, 2 fiber, 48 effective carbs 248 Calories
Coconut Flour = 40 carbs, 24 fiber, 16 effective carbs, 240 calories
NUTRITIONAL COMPARISON:
Traditional Cake Donut = 198 calories, 49 carbs, trace fiber, 1g protein
"Healthified" Cake Donut = 182 calories, 5.7 carbs, 3 fiber, 5.2g protein
CLICK HERE TO FIND THE DONUT PAN I USED.
