These low carb donuts taste just like the real thing, just without all the sugar and carbs! They are deliciously moist and spongy, with a hint of vanilla flavour. Perfect for Keto, sugar free and gluten free diets.
Preheat your oven to 175 Celsius / 350 Fahrenheit.
Melt the butter. In a bowl or with a food processor, blend the butter, cream and sweetener until smooth.
Add the eggs and vanilla extract and blend until combined. Then add the almond flour and baking powder and mix.
Spoon the dough into a well-greased donut pan. I used a silicone mini donut pan. Do not overfill!
Bake ca 15 minutes or until lightly browned. Remove from oven and let cool.
Roll in granulated sweetener. I used erythritol, but xylitol would work too.
My donuts had a diameter of 6 cm and weighed between 20-24g each.
If you prefer a glaze, mix 2 tbsp butter, 2 tbsp double/heavy cream and 2 tbsp powdered sweetener with a couple of drops vanilla extract.
The nutrition is calculated per donut.
If you have a large donut pan, you should be able to make 6-7 donuts, depending on size. Increase the oven time if necessary by up to 5 minutes.