Mini Cider Donuts
These sugar-free mini cider donuts are a wholesome twist on the fall-favorite treat, made with almond flour for a naturally gluten-free and low-carb option. With warm spices and a hint of apple cider flavor, they’re soft, tender, and perfectly sized for guilt-free indulgence.
Equipment
- 1 Mini donut baking tray
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated monk fruit
- 1/2 tsp. salt
- 1 1/4 tsp baking powder
- 3 eggs or egg replacer
- 1 tsp. vanilla
- 1/3 cup coconut oil melted
- 1 tsp. pumpkin spice
- 1 tbsp. apple cider vinegar
- 1/4 cup golden monkfruit for topping
- 1-2 tsp. cinnamon for topping
Instructions
- Combine dry ingredients in a large bowl.
- Melt coconut oil or butter.
- Whip eggs until light and fluffy. Add melted coconut oil and vanilla, then and add to dry ingredients until thick batter forms. Be careful not to overmix. Allow batter to rest for 15-20 minutes.
- Pre-heat oven to 350 degrees F. Grease donut tins with avocado oil spray to allow for easy release.
- Scoop batter into a large piping bag and cut off the tip. Squeeze batter into pre-greased donut molds until 3/4 full.
- Cook for 13-14 minutes.
- Allow to cool in pan. Roll in mixture of cinnamon & golden monkfruit.