No, doughnuts sure aren’t your traditional Thanksgiving dessert, unless of course you roll these bad boys in a mixture of cinnamon and sugar (do.it.)  However, about once a week my husband craves a sweet treat. While my typical go-to recipes include Paleo chocolate chip cookies (or) a smaller version of our keto wedding cake recipe, this past weekend he wanted me to surprise him. With so many possibilities as to what I could make him, I was a bit undecided.  “Cookies? Cake? Brownies? What do you want? Just tell me and I’ll make it!”  But the problem was, he wouldn’t tell me. Instead, I was forced to get my creative juices flowing.  I truly didn’t know what I was going to make him until I spotted some neglected limes in our kitchen’s fruit bowl. While cakes and cookies typically have lemon in them, I decided to go out on a limb and use lime as the citrus-of-choice.  The result? A surprisingly decadent doughnut that satisfied both sweet and sour cravings. Topped with a citrus glaze, both my husband and the kids absolutely devoured the doughnuts.  Outside of the fantastic taste and texture, another great thing about this recipe is its versatility.  While I first made the doughnuts with lime added, I’ve also baked them as plain, vanilla doughnuts (as seen in today’s photos).  Why vanilla?  For the same reason I always choose vanilla…It’s so versatile and you can doctor it up any which way you want!  I also made an AIP-friendly variation (see recipe notes below).  For the lime-citrus doughnuts mentioned above, simply replace the water with lime juice you’re all set! You can also make them sans coconut milk by replacing all fluids with water as well.  Either way, you’ll still end up with the same, awesome baked doughnuts ready to be topped with whatever it is your heart desires (citrus glaze, chocolate frosting, chocolate chunks, vanilla glaze, CINNAMON & SUGAR for a holiday edition?! or simply creamy coconut butter? You name it!).

Keto Vanilla Glazed Doughnuts

Print Recipe

Yields 6-8 
 Ingredients 

• 1/2 cup + 2 tbsp coconut flour
• 1/2 cup Swerve
• 1/3 cup butter, melted
• 1/3 cup coconut milk, full fat
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/3 cup water
• 5 eggs

Process

• In large bowl whisk together coconut flour, sweetner, baking soda, and sea salt.
• Add in eggs, melted butter, coconut milk, vanilla, water, and zest, whisking until smooth.
• Grease a doughnut pan and pour batter 3/4 up the way in each ring.
• Bake doughnuts in a 350 degree oven for 25-30 minutes.

Notes
Baking time will vary on the size of your doughnuts.
To make icing, whisk together equal parts coconut cream and melted butter & Swerve, with additional flavors added to taste.
For a lime donut, use 1/3 cup lime juice in the batter, plus lime juice & zest in your desired icing.
AIP Variation: Use 1/2 cup pureed plantain in place of the eggs, use coconut oil in place of butter, and coconut or maple sugar in place of the Swerve – *Allow donuts to cool completely in molds before popping out (the AIP doughnuts are much more delicate, with less rise, but still very tasty)

Psalm 16:8 “I keep my eyes always on the Lord. With him at my right hand, I will not be shaken.”