Fat Tuesday

Instead of reaching for a Poonckie today, why not make these low carb donuts to fill that sweet void!

Toffee Nut Cake Donuts

2 Tbsp butter, softened

1/2 cup erythritol

2 large eggs

1/4 cup unsweetened almond milk

1 tsp vanilla

1 cup almond flour

1 tbsp psyllium husk powder

1 tbsp baking powder

Chocolate Coating

2 ounces unsweetened bakers chocolate

2 tbsp butter

2 tbsp powdered erythritol

Toffee Nuts

1/3 cup raw walnuts

1 tbsp erythritol

1/2 tbsp butter

pinch of sea salt

1 tbsp unsweetened coconut

Donut

Oven heated to 350, and prepare a welled donut pan with non-stick cooking spray.  Cream softened butter and sugar together until evenly mixed.  Add eggs and beat with a hand mixer until the eggs are light and frothy.  Pour in milk and vanilla and beat again until all ingredients are mixed.  Using a sifter, add half of the dry ingredients to the wet and mix well.  Finish by sifting the remaining dry ingredients and stir until batter forms.  Pour batter into prepared donut pan and bake for 20 minutes or until the donuts begin to brown.  Cool completely before removing from pan.

Chocolate Coating

Melt unsweetened chocolate and butter in microwave-safe dish.  Mix in powdered erythritol and set aside until the donuts are ready for dipping.

Toffee Nut Topping

Heat nuts, sweetener, and butter in small microwave-safe dish for 4 seconds at a time, stirring freuently until the nuts begin to caramelize.  Spread nuts on parchment paper and sprinkle with salt.

Dip the donut in the liquid chocolate or drizzle over the top.  Top with toffee nuts and optional shredded coconut.  Store in an airtight container.