Healthy Sugar Free, Gluten Free, and Keto Gingerbread Donuts
These Baked Gingerbread Mini Donuts are so easy and will make your whole house smell like Christmas. Gluten free, sugar free, and keto friendly!
1 cup almond flour
1/4 cup golden monk fruit
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp allspice
1/8 tsp nutmeg
1/4 tsp salt
1 tbs molasses
1/4 cup melted unsalted butter
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract
2 large eggs
1 cup powdered monk fruit
almond milk, as needed
1/2 tsp cinnamon
Preheat your oven to 350 degrees F and grease a 12 cavity donut pan very well, set aside. You can also use a standard 6 cavity donut pan if desired.
In a large bowl, whisk together your almond flour, monk fruit, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.
In a medium mixing bowl mix together your eggs, butter, molasses, almond milk, and vanilla until well combined and whisk into your dry mixture until no clumps remain.
Fill each donut cavity about 3/4 full with your donut batter and bake in your preheated oven for 16-18 minutes, if you are using a larger 6 donut cavity pan then bake for 20-22 minutes. Allow your donuts to cool completely before taking out of donut pan.
Once your donuts are cool, make your glaze! If you do not have powdered monk fruit, you can powder your granulated sweetener in a coffee bean grinder. Place your powdered monk fruit and cinnamon in a bowl. Slowly add your almond milk by the tbs while mixing until you get a dippable texture.
Dip the top of your cooled donuts in your glaze and enjoy!