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.

  • 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
  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.