Thursday, October 17, 2019

Sour Cream Pumpkin Donuts

     Donuts seem like a decadent treat for breakfast, but what if they were sugar free, gluten free and oh sooooo good!?  All you need is one of these new silicone Donut pans and you are half way there.  My Sour Cream Pumpkin Donuts will make any tummy smile.  Each of the 10 Donuts are only 181 calories, 13.8g carbs, 2.1g fiber, 9.6g sugar alcohol, 2.1g net carbs, 6.5g protein and 15.5g fat (macros do not include toppings).  Then decide to garnish to your hearts desire.  These even freeze quite nicely...if there is any leftover!  ;)

Ingredients for 10 Donuts~
1/4 cup/4 Tablespoons Butter, softened to room temperature
1/2 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount
2 Extra Large Eggs, room temperature
1/2 cup Pumpkin
1/4 cup Sour Cream
1.5 cups Almond Flour
1 teaspoon Baking Powder
Dash Pumpkin Pie Spice (sub with Cinnamon)
Dash Vanilla
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Lakanto Confectioners Monk Fruit~use code Paige20 for discount at checkout
Lily's Stevia Sweetened Chocoate
Whipping Cream
Chopped Nuts

     Mix Butter and Monk Fruit with beaters til fully incorporated, blend in Eggs, and then add in remaining first set of ingredients.  Coat silicone Donut Pan (metal will work as well, but the silicone is a game changer) with cooking spray and fill 10 wells with dough, bake at 375 for 20 minutes, let cool completely and flip on wire rack.  Garnish as desired.  I mixed Confectioners Monk Fruit with Whipping Cream to desired texture, or melted Lily's Chocolate with Whipping Cream til smooth and to desired texture, add to baggie, snip corner and drizzle on top, add chopped Nuts if desired.  Enjoy  :)

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