Baked! Keto Apple Cider Donuts

Unbelievably soft and just 2g net carbs, these baked keto apple cider donuts will give you true fall flavors.

1-1//3 cup almond flour
6 Tablespoons golden flaxseed meal
2 Tablespoons psyllium husk powder
2-1/2 teaspoon baking powder
1/2 teaspoon xanthan gum or 4 teaspoons gold flaxseed meal
1/4 teaspoon kosher salt
2/3 cup swerve or erythritol granular
1 teaspoon blackstrap molasses (I used Grandmas molasses) or you could use a brown sugar replacement
4 eggs
1/4 cup sugar free apple sauce (or you could use 2 teaspoons apple extract)
2 teaspoons apple cider vinegar
6 Tablespoons unsalted grass-fed butter melted and cooled
1/2 cup sour cream
3 Tablespoons unsalted grass-fed butter melted
1/3 cup swerve – granulated
1-2 teaspoons ground cinnamon (I use 1 tsp)
donut pan or small muffin pan (think donut holes)
pastry bag or plastic bag

Preheat oven to 350 F. Grease and flour (with coconut flour) a donut or muffin pan. (Mine has a non-stick surface so I didn’t have to do this step.
Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
Add sweetener, molasses and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy, thicker and lighter in color. With the mixer on, add in the applesauce, apple cider vinegar and butter.
Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix).
Transfer the batter into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag roughly 1 inch wide. Pipe out dough onto donut pan, wet your finger tip and smooth out where the ends meet (for a more even rise).
Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The donuts will collapse a tad post bake, but don’t sweat it.
Allow to rest in pan for 10 minutes before removing. Brush with melted butter and sprinkle with cinnamon sugar coating.
Store them at room temperature in an airtight container for 3 days or put in the freezer.

Recipe modified from original from gnom-gnom.com