Makes 10 mini doughnuts
About 150 calories each
128g butter, melted
28g coconut flour
2g baking powder
197g raw egg mixed well
10g Truvia (recommend at least 1g per doughnut)
50g fresh apple, grated with no peal OR 50g of Motts sugar free apple sauce for more even distribution during batch cooking
20 drops of approved vanilla
pinch of salt if using unsalted butter
Mix the coconut flour with the butter until all of the lumps are gone. Add the remaining ingredients and mix well. Bake in a doughnut maker appliance (Babycakes) for about 5 minutes or in a mini doughnut pan for about 10-12 minutes @ 350F. Cool the cooked doughnuts before frosting.
Frosting (included in the calories above)
15g coconut oil, melted (but not hot!)
15g room temperature cream cheese, Philadelphia brand
Mix together room temperature cream cheese, melted coconut oil and a few drops of vanilla and stevia if desired. If the mixture is not blending together well, it is too warm. Allow it to cool for a few minutes until it blends together completely. Spread 3g of the mixture on each doughnut.