1/4cupmelted coconut oil or Greek Yogurtcan also sub apple sauce or DF coconut yogurt
Extra Granulated Monk Fruit and 1 tsp Cinnamon for coating
Dairy-Free Cream Cheese Icing
4ozdairy-free cream cheeseI use Kite Hill
1 1/4cupPowdered Swerve*
2tablespoonsvegan butterroom temp
Pre-heat oven 350F
Add all of the dry ingredients in a bowl and mix. Add all of the wet ingredients to a separate bowl and mix.
Use an electric mixer on medium/high speed to completely combine the batter. Make sure to scrape down the sides of the bowl a few times while mixing.
Grease 2 6-hole donut pans and spray with cooking spray. This makes 8 donuts so you will need two pans or a 12 pan mold.
Pour or pipe the batter evenly into the six molds. Bake 15-17 minutes until a toothpick comes out clean. Make sure not to overbake.
Remove the donuts and allow them to cool in the pan 3-4 minutes then transfer them to a cooling rack. The tops will be flatter, while the bottoms will come out like a puffy donut. I always ice the bottoms so it looks more like a real donut.
Once cool, use a spoon or a piping bag to glaze each donut.
Top each donut with icing and enjoy!
Cream Cheese Glaze
Place the ingredients into a mixing bowl and whip using a handheld mixer.
Mix for 40 seconds or until combined and smooth.
Store any leftovers in an airtight container for a week.
Consistency: For the cream cheese glaze, add a little more or less powdered swerve to get the consistency you like. By adding more you will get a thicker consistency. Sugar Swaps: Feel free to substitute coconut sugar for Monk Fruit sugar for Paleo.Dairy: If you are not dairy-free, feel free to use regular cream cheese, butter, and milk.