Description
Delightful keto-friendly donut balls that are fluffy and sweet, perfect for satisfying cravings without the carbs.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol (or preferred sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted
- 1/2 cup powdered erythritol (for glaze)
- 2 tablespoons unsweetened almond milk (for glaze)
Instructions
- Preheat the Oven & Prepare the Muffin Tin: Preheat your oven to 350°F (175°C) and grease a mini muffin tin with a light coat of butter or oil.
- Mix the Dry Ingredients: In a medium-sized bowl, combine the almond flour, erythritol, baking powder, and salt. Stir thoroughly to evenly distribute all the dry ingredients.
- Prepare the Wet Ingredients: In another bowl, whisk together the almond milk, egg, vanilla extract, and melted butter until smooth and well incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients and mix until just combined.
- Fill the Muffin Tin: Spoon the batter into each cavity of the mini muffin tin, filling each one about 3/4 full.
- Bake to Golden Goodness: Bake in the preheated oven for 10-12 minutes or until golden.
- Let Them Cool: Once baked, let the donut balls cool in the tin for about 5 minutes before transferring to a wire rack.
- Whisk Up the Glaze: For the glaze, mix the powdered erythritol with the almond milk in a small bowl until smooth.
- Glaze the Donut Balls: Dip each cooled donut ball into the glaze, allowing excess to drip off.
Notes
Don’t overmix the batter; a few lumps are fine. Adjust sweetness to your preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 ball
- Calories: 80
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg