Start your morning with these tender almond flour donuts. Deliciously spiced with cinnamon, cardamom, ginger, and cloves, they are a perfect keto treat for crisp fall days.
Preheat the oven to 325F and grease a 12-cavity donut pan. (If you only have a 6 cavity pan, you will need to work in batches)
In a blender, combine the sour cream, eggs, sweetener, and vanilla extract. Pulse to combine.
Add the almond flour, baking powder, spices, and salt and blend until well combined. If your batter is very thick, add water until it thins out. It should be scoopable but not pourable.
Spoon the batter into the donut cavity to about ¾ full. Bake about 20 minutes, until golden brown and just firm to the touch. Remove and let cool in the pan 10 minutes, then flip out onto a wire rack to cool completely.
In a small bowl combine the sweetener and cinnamon. Brush the top of each donut with melted butter and then sprinkle with the sweetener mixture.
Notes
Makes 9 to 12 donuts, depending on your donut pan. Storage Information: Store the donuts in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. You can also freeze the donuts for several months. Be sure to wrap them up tightly so they don't get freezer burn. Nut-Free Option: If you would prefer to use coconut flour, try the donut portion of my Samoa Donuts recipe. Then add the chai spices, the butter, and the cinnamon/sweetener coating.