Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C) and generously grease 12 cups of a mini muffin pan.
- In a medium bowl, mix together the almond flour, sweetener, protein powder, baking powder, ground cinnamon and salt.
- Whisk in the egg, water, melted butter, apple cider vinegar and apple extract until you have a smooth, thick batter.
- Spoon the batter evenly into the 12 greased mini muffin cups. Bake for 15-20 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let the donut bites cool in the pan for 10 minutes, then transfer them to a wire rack.
- For the coating, mix the sweetener and cinnamon on a small plate. While the bites are still slightly warm, dip each one in the melted butter, then roll it in the cinnamon mixture to coat.
Nutrition
Notes
Apple cider version: replace the water with 2 tablespoon unsweetened apple cider (or ½ cup cider simmered down to 2 tbsp) and add ¼ teaspoon ground nutmeg plus a pinch of allspice to the dry ingredients. The cider adds a small amount of carbs that isn't included in the nutrition below.
Storage: for the best texture, store the bites uncoated and add the butter and cinnamon coating just before serving. Double the recipe for 24 bites.
Nutrition is per donut bite. The sweetener is not counted in the nutrition, since monk fruit sweetener has zero net carbs.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
