There are several myths about LCHF diet. One of them is »you can’t eat donuts if on LCHF«. Let’s bust that myth right away!
25 g Sukrin Coconut Flour
25 g Sukrin Organic Almond Flour
50 g natural sweetener Sukrin
1 tsp Psyllium Husk powder
1 tsp baking soda
a pinch of salt
125 ml heavy cream
50 g coconut oil
extra coconut oil for frying
dark chocolate for the sauce
natural sweetener Sukrin Melis for spinkling
Preheat the oven to 175 deg. C.
Mix the dry ingredients in one bowl and beat the eggs, cream and melted coconut oil in the other. Add the egg mixture to the dry ingredients and mix well. Leave the dough to set for a few minutes. Grease your donut ring mould and when the dough has set, fill the moulds a little bit over the half. Bake 13 to 15 minutes and leave to slightly cool.
In a large saucepan melt the coconut oil and fry the baked donuts on each side for a few seconds. Cool on a wire rack.
When all the donuts are done and cool decorate them with either Sukrin Melis or melted dark chocolate.
This recipe yields 12 donuts.