Toffee Nut Cake Donuts
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Toffee Nut Cake Donuts
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Donut
- 2 tablespoons butter softened
- ½ cup erythritol
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 tablespoon Psyllium Husk Powder
- 1 tablespoon baking powder
Chocolate Coating
- 2 ounces unsweetened Baker’s Chocolate
- 3 tablespoons butter
- 2 tablespoons powdered erythritol
Toffee Nuts
- ⅓ cup raw walnuts
- 1 tablespoon erythritol
- ½ tablespoon butter
- Pinch of sea salt
- 1 tablespoon unsweetened coconut optional garnish
Instructions
Donut
- Heat oven to 350F and prepare a 6 welled donut pan with non-stick cooking spray. Cream the softened butter and sugar together until the butter and sugar are evenly mixed.
- Add two eggs and beat with a hand mixer or whisk until the eggs are light and frothy.
- Pour in milk and vanilla and beat again just to make sure all of the ingredients are mixed well.
- Using a sifter or mesh colander, add half of the dry ingredients to the wet and mix well.
- Finish by sifting the remaining dry ingredients and stir until batter forms.
- Pour batter into prepared donut pan and bake for 20 minutes or until the donuts begin to brown. Cool completely before removing from pan.
Chocolate Coating
- Melt unsweetened chocolate and butter in a microwave-safe dish. Mix in powdered Erythritol and set aside until the donuts are ready for dipping.
Toffee Nut Topping
- Heat nuts, sweetener, and butter in a small microwave-safe dish for 45 seconds at a time, stirring frequently until the nuts begin to caramelize.
- Spread nuts on parchment paper and sprinkle with salt.
- Dip the donuts in the liquid chocolate or drizzle over the top.
- Top with toffee nuts and optional shredded coconut. Store in an airtight container.
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