RED VELVET DONUT HOLES (makes 40)
1 1/2 cup – Swerve granulated sugar
2/3 cups – coconut flour
2 tbsp. – butter
2 tsp. – baking powder
dash of pink Himalayan salt
1 cup – unsweetened toasted coconut almond milk
1 tsp – pure vanilla extract (no corn syrup)
2 tsp – Red Velvet Emulsion
(rule of thumb, 1/3 cup of coconut flour = 1 cup of regular flour & you should add 6 eggs for every 1 cup of coconut flour)
Gently whisk together melted butter, eggs, red velvet and vanilla extract, and almond milk in a bowl and set aside. In another bowl combine coconut flour, salt, baking powder, and sugar. Stir wet and dry mixtures together until they're just combined (do not over-stir)
Spoon mixture into a greased or non stick mini bundt pan or mini donut pan and bake at 350 degrees for 15-20 minutes (this will vary based on your oven and dark/light pans) They will be done when a toothpick is inserted and removed without wet batter.
Remove the pan, flip it onto a cooling rack, and tap allowing them to fall onto the rack.
4 tbsp. – cream cheese
1 cup – Swerve confectioners sugar
1/2 cup - heavy whipping cream
1 tsp – pure vanilla extract
Melt cream cheese and combine all ingredients until consistency you desire is reached. You can drizzle this glaze or dip the top of the bundtlets into it.
Nutrition: 1 donut hole (makes 40)
Calories: 41, Fat: 3 g, Carbs: 2.2 g, Fiber: 1.1 g,
Net carbs: 1.1 each!
Hint: I used – Kerry gold butter, swerve sugars, nutrivia coconut flour, land o lakes whipping cream, spice world pure vanilla extract, Kraft cream cheese, & Loranns bakery emulsions