Reduced Sugar Donuts

This New Year brings in one of what I hope many yummy but healthier goodies. The Ninja Baker's reduced sugar donuts are truly delicious...Added bonus: The donuts are gluten-free, too!

Yields 42 mini donuts. The toppings will each cover 12 mini donuts.

Ingredients: 
  • 1 cup rice flour blend
  • ½ cup coconut flour
  • ½ cup almond flour
  • ¾ cup erythritol
  • 3 tablespoons non fat dry milk powder
  • 3¼ teaspoons baking powder
  • ½ baking soda
  • 2 pinches of salt
  • 1¼ cups coconut milk
  • 1 teaspoon stevia extract
  • 2 eggs
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla bean paste
Directions: 
  1. Preheat oven to 425 degrees. Coat the mini muffin wells generously with coconut oil.
  2. Sift together the flours, erythritol, milk powder, baking powder, soda and salt in a large bowl.
  3. In a separate bowl, whisk the coconut milk with stevia, eggs, coconut oil and vanilla bean paste.
  4. Create a well in the middle of the flour mix. Pour in the coconut milk mixture. Stir well until all the ingredients are combined.
  5. Bake at 425 degrees for 8 to 10 minutes or until golden brown. 
  6. Cool and enjoy plain or dip into glaze or melted chocolate.

    *Japanese Plum Wine Glaze: Whisk together 1 cup powdered sugar with 2 tablespoons of Japanese plum wine.
    *Triple Sec Glaze: Whisk together 1 cup powdered sugar with 3 tablespoons of Triple Sec.
    *Chocolate Frosting: Melt 2 ounces of semi-sweet chocolate with 2½ tablespoons of coconut milk.