These cute little low carb and sugar free donuts are so easy to make, you will be whipping up a batch every time you have a craving. Each one is drenched in a delicious sweetened cream so they are super moist and only 1.4 net carb each!
I was perusing the kitchen gadget section of the grocery store (my favorite pastime), and I came across the cutest silicone mini donut pan. I was immediately inspired to make low carb donuts! I wanted my donuts to be easy to make and extremely delicious. These donuts actually resemble mini bundt cakes because I filled each hole in the mini donut pan to the tippy top. I didn’t want any of my batter to go to waste!
When I saw the little holes in these low carb donuts, I knew they were begging to be filled with sweetened cream. I just couldn’t help myself! They soaked up the sweetened cream like a sponge and made these little bites of heaven.
You might want to make a double batch of these low carb donuts because ours were gone in about 15 seconds.
These cute little low carb and sugar free mini donuts are so easy to make, you will be whipping up a batch every time you have a craving. Each one is drenched in a delicious sweetened cream so they are super moist and only 1.4 net carb each!
- 3 Large Eggs
- 1/4 cup coconut flour
- 1/4 cup Swerve Sweetener
- 2 tbsp avocado oil
- 1/4 tsp baking soda
- 1 tsp vanilla
- pinch salt
- 1/2 cup heavy cream
- 2 tbsp Swerve Sweetener
preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
Add eggs, coconut flour, 1/4 cup of swerve, avocado oil, baking soda, vanilla, and salt to a medium bowl and mix to combine. Spoon batter into each donut well, filling to the top
Bake in the pre-heated oven for 10 minutes or until a tooth pick comes out clean
Remove from the oven and let cool on the counter for 5 minutes. Turn the donuts out on a cooling rack and cool for an additional 5 minutes.
To make the sweet cream, mix the heavy cream and 2 tbsp of swerve sweetener. Spoon the sweetened cream over each donut