Swerve Sweetener

Donuts

• 3 large eggs
• 3/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/3 cup Swerve Sweetener
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup avocado or nut oil

Glaze

• 1/2 cup confectioner’s Swerve Sweetener
• 1/2 tsp vanilla extract
• 1/2 cup water (or more)

Donuts

1. Preheat oven to 325F and grease a regular-size donut tin. If you only have one tin, you may need to work in batches.
2. In a blender, combine eggs, almond milk, and vanilla extract. Blend a few moments to combine. Add almond flour, coconut flour, cocoa powder, Swerve, baking powder and salt. Blend until smooth. Add oil and blend until well combined.
3. Spoon batter into prepared muffin tins to about 3/4 full. Bake 18 to 22 minutes, or until donuts are set. Remove and let cool 10 minutes, then flip out onto a wire rack to cool completely. Repeat with remaining batter if necessary.

Glaze

1. In a medium bowl, whisk together confectioner’s Swerve, vanilla extract, and water. Dip both sides of cooled donuts into glaze and place on a wire rack. Let set about an hour before serving. 

Makes 8 to 10 donuts, depending on the size of your donut pan.