These doughnuts are a much healthier version of the famous counterpart. They are slightly crisper on the outside, and soft and moist on the inside. Be sure to coat them thoroughly in the cinnamon. These doughnuts won’t last long.

Makes: 6


  • 1 cup almond meal                    
  • 1/4 cup coconut oil, melted         
  • 1/8 cup Natvia
  • 1/6 cup Natvia
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/8 tsp sea salt
  • I/6 cup nut milk 
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon


  1. Preheat the oven to 180C and grease a doughnut pan well.
  2.  In a large bowl, stir together the almond flour, Natvia, baking powder, cinnamon, and salt.
  3. In a small bowl, whisk together the melted coconut oil, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mix.
  4.  Transfer the batter evenly into the doughnut cavities, filling them 3/4 of the way. Bake for about 20 minutes, until dark golden brown. Cool until doughnuts are easy to remove from the pan.
  5.  Meanwhile, in a small bowl, stir together the Natvia and cinnamon for the coating.
  6.  When the doughnuts have cooled enough to easily remove from the moulds, press each doughnut firmly in the cinnamon mixture to coat.
  7.  Store in an airtight airtightness at room temperature for a day, or in the fridge for 4 days.

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