CRANBERRY ORANGE DONUTS

CRANBERRY ORANGE DONUTS

BY Carolyn Ketchum

INGREDIENTS:

1 3/4 cup almond flour
1/2 cup Swerve Granular
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup coconut oil, melted
1 tsp orange extract
4 to 6 tbsp water
1/3 cup cranberries, chopped
Swerve Confectioners for dusting

NUTRITIONAL FACTS:

Servings: 10

Calories: 170

Total Fat: 15g

Cholesterol: 35mg

Sodium: 65mg

Total Carbs: 13g

Dietary Fiber: 3g

Sugar: 1g

Protein: 5g

DIRECTIONS:

Step 1

Preheat the oven to 350F and grease a donut pan well (if yours does not have 12 cavities, you may need to work in batches).

Step 2

In a large bowl, whisk together the almond flour, Swerve, baking powder, and salt. Stir in the eggs, coconut oil, and orange extract until well combined. Add enough water to make the batter scoopable (it should not be pourable).

Step 3

Stir in the chopped cranberries. Fill the donut cavities to almost full, spreading the batter evenly in each well. Bake 15 to 20 minutes, or until the edges are golden and the tops are firm to the touch. Remove and let cool 5 minutes in the pan, then flip out onto a wire rack to cool completely.

Step 4

Dust the cooled donuts with powdered sweetener.

Makes about 10 donuts, depending on the size of your donut pan.