Ingredients
Units
Scale
FOR THE DONUT MUFFINS:
- 1/2-3/4th cup chopped blackberries
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup whole earth
- 1/4 cup almond milk
- 1 tsp baking powder
- 1 tbsp lemon juice
- 1/4 tsp xanthum gum (OPTIONAL)
- 1/4 tsp caradamom
- 1/4 tsp salt
- 1/4 cup coconut oil (melted)
- 2 eggs (at room temperature)
- 1 tsp vanilla
OPTIONAL DECORATIONS:
- 12-18 small blackberries (2-3 blackberries for each donut well)
- 1-2 tsp powdered sugar
- 1/4 tsp zest of a lemon
Instructions
- Preheat the oven to 350 degrees F. Grease a 6 well donut pan and set aside
- In a small mixing bowl, combine almond flour, coconut flour, cardamom, salt, baking powder and xanthum gum and whisk to combine. Set it aside.
- In a medium-size mixing bowl, combine coconut oil and sweetener and beat on high for 30 seconds. Add in eggs and beat until fully incoporataed. Add in vanila and lemon juice and beat for and additional 30 seconds.
- Add in 1/3 of the dry ingredients and then beat mixture for 30 seconds. Add remaining dry ingredients into wet ingredients 1/3rd at a time beating inbetween to ensure everything is well incorporated.
- Fold in blackberries and divide mixture into each donut well.
- Bake for 20 minutes, remove from oven and let cool
- Flip the donut pan over so that the well is on the top. Add 2-3 blackberries to each well and sift with powdered sugar (if desired)
Notes
- see post for tips and tricks
- each muffin has 3.1 g of net carbs
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 209
- Sugar: 1.5 g
- Fat: 18.6 g
- Carbohydrates: 6.9 g
- Fiber: 3.8 g
- Protein: 5.9 g
