Baked Cake Doughnuts (Keto, Low-Carb, Gluten-Free)

Baked Cake Doughnuts

These are very fluffy/light doughnuts that taste so sweet. They can be topped with anything you're craving, but are really just fine on their own. The trick to these is building up the air in the egg whites. Only 3.3 net carbs. 😈

Makes 6 donuts.

Ingredients: 
Dry Ingredients
1/4 c. coconut flour
1/4 c. almond flour
1 tbsp. coconut sugar
1 scoop (160mg) stevia powder
1 tsp. baking powder
1/4 tsp. salt

Wet Ingredients
3 eggs, separate yolks from whites
1/2 c. melted butter
1 tsp. vanilla


Directions: 

1. Preheat oven to 350°F (175°C). Lightly oil doughnut baking pan. (I use this one Silicone Donut Pan. Just place on baking sheet for stability.)
2. Sift together flours, salt, coconut sugar, stevia and baking powder.
3. In separate bowl, whisk egg whites into meringue consistency with stiff peaks.
4. Whisk egg yolks, vanilla, and melted butter together, then add to bowl with flours. It's important to do this after you have whipped the meringue because if you do it before the flours will sit and absorb too much of the mixture and your doughnuts will not be as light and airy.
5. Pour flour mixture into meringue and fold with rubber spatula until uniform.
6. Pour batter into doughnut cavities of pan. (Using a funnel pitcher helps for this step.) 
7. Bake for 20 minutes and let cool for 5-10 minutes.

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