Description
Delicious low-carb donut balls glazed to perfection, perfect for satisfying sweet cravings.
Ingredients
- 1 1/2 cups blanched superfine almond flour
- 1/2 cup granulated erythritol or monk fruit sweetener
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 large eggs, room temperature
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil or unsalted butter
- 1/4 cup powdered erythritol (for glaze)
- 2 tbsp unsweetened almond milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- Whisk together the almond flour, granulated sweetener, baking powder, and sea salt until well combined.
- In a separate bowl, whisk the eggs, 1/4 cup almond milk, 1 tsp vanilla extract, and melted coconut oil until smooth.
- Combine the wet mixture with the dry ingredients, stirring until a thick dough forms.
- Portion the dough using a tablespoon and roll it into smooth, 1-inch balls.
- Place the balls on the lined baking sheet, ensuring they are spaced apart.
- Bake for 10-12 minutes until the tops are firm and lightly golden.
- Prepare the glaze by whisking powdered erythritol, 2 tbsp almond milk, and 1/2 tsp vanilla extract.
- Dip each warm donut ball into the glaze and place on a wire rack to set.
Notes
Substitute almond flour with coconut flour, but adjust the ratio. Store in an airtight container for up to 3 days at room temperature or freeze for a month.