Mini Baked Churro Donuts

EEEEK! Aren’t these the cutest?! I squealed over their cuteness when I pulled these out of the oven.

Donuts are not just for the pros, you can easily whip these up at home. The batter is super versatile too, so play and dip these in your favorite donut toppings; chocolate ganache, toasted coconut, frosting with sprinkles.

Baking donuts keeps the saturated fat content lower. While I love a traditional donut, these are just a fun healthier variation.

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Mini Churro Donuts

Yield: 25

Author: Chef Karla Angel

Ingredients

Dough

• 76 grams (1/2 cup + 2 tbs.) Coconut flour
• 83 grams (6 tbs.) Xylitol
• 14 grams (2 tbs.) Egg replacer, Bob’s Red Mill
• 1 1/2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 5 each Eggs, large
• 59 ml. (1/4 cup) Avocado oil
• 118 ml. (1/2 cup) Unsweetened vanilla almond milk
• 1 teaspoon Vanilla extract

Topping

• 112 grams (1/2 cup) Xylitol
• 8 grams (2 teaspoons) Cinnamon, ground
• 40 grams Butter, unsalted, melted

Instructions

1. Preheat oven to 325F and lightly grease a mini donut pan, mini muffin pan, or donut whole pan.
2. In a large bowl, whisk together the coconut flour, xylitol, egg replacer, baking powder and salt.
3. Stir in the eggs, oil, almond milk, and vanilla extract until well combined and batter is smooth.
4. Fill the wells of the donut pan with 20 grams of batter, bake 10-12 minutes, or until set and edges are just golden brown. Remove from oven and let cool 5 minutes in pan, then flip out onto a wire rack to cool completely.
5. In a small bowl combine xylitol and cinnamon. Dip top of donuts in butter ~1 gram per donut, then dip into cinnamon and xylitol mix.

Notes:

I originally developed this recipe for a client that is diabetic, hence the sugar substitutes, feel free to use real sugar if you would like.

Nutrition Facts

Calories

65

Fat (grams)

5

Sat. Fat (grams)

1.8

Carbs (grams)

3.5

Fiber (grams)

1

Sugar (grams)

.5

Protein (grams)

2

Serving size: 1 donut (20 grams)

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