Tender keto donuts with warm spices. A perfect low carb breakfast treat!
The donut pan is a pretty great invention. Yes, I know the donut purists will come after me screaming “baked donuts are not real donuts!”, but they can go shove it. Am I being harsh? Maybe but if I want to call something a donut, or a doughnut, I will do so with gusto. I will also call zucchini noodles “pasta” and grated cauliflower “rice” and whatever the heck I feel like. Because these are MY foods, my way of eating and it makes it that much more enjoyable to call these alternatives by the names of the now forbidden originals. Just don’t call thinly sliced turkey “bacon” because then we may have a problem. Oh whatever. Call it whatever you want. Just don’t try to feed any of it to me.
I do love my donut pan and I do love to play around with flavours. Sometimes I just peruse Pinterest, looking at donuts and cakes and muffins, trying to find flavour combinations I might like to low carb (yeah, it’s a verb too!). I saw these pretty little Baked Chai Donuts from Fresh April Flours and I knew they’d make a wonderful keto donut recipe too. All that delicious warm cinnamon, ginger, and cardamom baked into almond flour donuts? Oh yes indeed! Then brushed with butter and sprinkled with a little cinnamon “sugar”.
Morning coffee happiness!
Please see my low carb Chai Spice Donuts on A Sweet Life Diabetes Magazine.
