Ingredients
12
12 servings
- •cooking spray
- •½ cup almond milk, at room temperature
- •2 tablespoons almond milk, at room temperature
- •1 large egg, at room temperature
- •1 teaspoon unsalted butter, melted
- •1 teaspoon vanilla extract
- •¾ cup granulated sugar substitute (such as Swerve®)
- •1 cup all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon ground cinnamon
- •¼ teaspoon salt
- •¼ teaspoon ground nutmeg
- •⅛ teaspoon ground allspice
- •½ cup brown sugar substitute (such as Swerve®)
- •2 tablespoons brown sugar substitute (such as Swerve®)
- •¾ teaspoon ground cinnamon
- •2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
- Place 1/2 cup plus 2 tablespoons almond milk, egg, butter, and vanilla in a bowl and mix well. Add granulated sugar substitute and mix until well combined.
- Sift flour, baking powder, cinnamon, salt, nutmeg, and allspice together. Add to the egg mixture and stir to combine. Pour into the donut pans, filling each cavity 3/4 full.
- Mix 1/2 cup plus 2 tablespoons brown sugar substitute and cinnamon together for the topping. Sprinkle over the donuts. Drizzle melted butter over the tops.
- Bake in the preheated oven until golden brown, 18 to 21 minutes. Let cool in the pans for 10 minutes, the transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 70
- Carbohydrate: 31g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 1g
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