Serving Size: 1 donut hole
Grain Free Donut Holes
10 minPrep Time:
10 minCook Time:
20 minTotal Time:
- 1/2 cup coconut flour
- 1/3 cup cane sugar or erythritol (Feel free to increase if desired, just taste as you go.)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 8 egg whites OR 4 tablespoons egg replacer mixed with 1 cup water
- 1 cup mashed banana or applesauce
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sugar ( Katie has a great sugar free option.)
- 1 teaspoon cinnamon (optional)
For donut holes:
- Preheat oven to 350°F. Spray a donut hole or mini muffin pan with cooking spray (I love coconut oil) and set aside.
- In a large mixing bowl, combine the coconut flour, erythritol or sugar, baking powder, salt, and cinnamon. Add in the egg whites or egg replacer, mashed banana or applesauce, and vanilla extract and stir until completely combined and uniform. This may take awhile, but haveth patience.
- Using a tablespoon measure, scoop the batter into the prepared mini muffin tins. Bake in the oven at 350°F for about 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool on wire wracks until ready to coat.
- Meanwhile, add the sifted powdered sugar to the a shallow dish. Stir in the cinnamon if using and set aside.
- While the donut holes are still on the wire rack, give them a light coat of cooking spray to make the sugar coating stick. (Again, I love using coconut oil.) Roll one of the donut holes in the prepared powdered sugar until evenly coated, shake off excess, and place back on the rack. Repeat with the remaining donut holes. When kept in a zip lock bag in the fridge, the donut holes should keep for about a week. Devour.
Calories: 22 cal