- Maria Fernanda Lopez
Coconut Cinnamon Bun Donuts (Keto & Paleo)
So guess who got a new toy for the kitchen? ME! I wanted a donut mold for quite a while now and I was hesitant to get one and I'm not really sure why! They are so cool. Besides, who doesn't love a good home baked donut recipe?
One of the things that I tell my relatives, friends and now clients... donuts are a real deal. Speaking specifically about the processed versions. YES! They might be tasty, but the frying oil plus the sugar makes it a BOMB to your poor and amazing liver. Just think about the effect of that simple donut in your body.
If you are seeking for a tasty donut, say no more! Bake your own! It's so easy and so fun to make. Plus you can customize it. This week I made some Coconut Cinnamon Bun Donuts, and let me tell you guys, honestly, they were fantastic! I can't believe I didn't get that donut mold sooner! I bought it on Amazon, a silicone BPA Free one.
These donuts are made from coconut flour, so you can bet these are Paleo, Low Carb and Gluten Free aka "Gut Friendly" and if you want to make these extra friendly, add some collagen or bone broth protein, I added some Pumpkin Spice Bone Broth Protein from Ancient Nutrition in a another version and they turned out absolutely incredible!
I'm happy to share this recipe, and and you already know the drill here, this recipe is:
- One bowl recipe
- Freezer friendly
- Low carb
- Gluten Free
- Gut Friendly
Let't get started!
Coconut Cinnamon Bun Donuts
By María Fernanda López
Serves 6 donuts
- 1/4 cup + 2 Tbsp of coconut flour
- 1/4 cup of Goats Ghee
- 4 eggs
- 1/2 cup of monk fruit (PURELYHL for discount)
- 1 tsp of cinnamon
- 1 tsp of baking soda
- 1/3 cup of hot water
- 2 scoops of collagen (optional)
1. Preheat the oven at 350F.
2. Mix all the dry ingredients in a bowl.
3. Add the melted ghee and eggs. Mix until you get a smooth consistency, no lumps.
4. Carefully pour the mix in 6 donut molds.
5. Bake for 20 minutes.
6. Let it cool. ENJOY!
Nutritional Facts (per serving)
Kcal: 153 kcal
Fat: 12.4 g
Fiber: 4.2 g
Protein: 8.5 g
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