Apple Cider Donuts
A First Day of Fall Classic made grain and gluten free, low carb, with a dairy-free option
Ingredients
- 1 cup fine ground blanched almond flour
- 1/2 tsp xanthan gum
- 2 tbsp granulated sweetener (I use monk fruit)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 ½ tsp baking powder
- 1/2 tsp baking soda
- dash salt
- 2 eggs room temperature
- 1 cup apple cider
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 1/4 tsp apple cider vinegar
Cinnamon Sugar
- 1/3 cup granulated sweetener (like monk fruit)
- 1 tsp ground cinnamon
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tbsp granulated sweetener (like monk fruit)
- 1 tbsp almond milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°.On the stovetop, bring the apple cider to a low boil and let it reduce until you have 1/4 cup of liquid. Check the amount every few minutes. In a separate sauce pan, melt the butter. Set both aside to cool. In a large bowl, combine the dry ingredients together with a fork or wisk and set aside.In a separate bowl, combine the eggs, apple cider reduction, vanilla extract, melted butter, and apple cider vinegar.Mix the dry ingredients into the wet ingredient until combined with no lumps or streaks. Transfer to piping bag and pipe into a greased donut pan.Bake at 350° for about 20 minutes or until golden brown. Make the cinnamon sugar by combining ingredients in a small bowl. Let donuts cool for 5 minutes then invert onto a cooling rack. While still warm, dip each donut in the cinnamon sugar to coat and set back on wire rack.When completely cool, make the icing/glaze. Combine all ingredients in a bowl with an electric hand mixer until you get a smooth icing. Transfer to a piping bag or ziplock and pipe in a zig-zag pattern onto the donuts.*to make this dairy-free, you can use melted coconut oil instead of melted butter and omit the glaze or use a non-dairy cream cheese.