Description
Soft and tender baked sugar-free sour cream cake donuts made with almond flour and natural sweetener, offering a moist texture and classic vanilla flavor without added sugar.
Ingredients
- 1 1/2 cups (150 g) almond flour
- 1/4 cup (50 g) powdered monk fruit sweetener
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup (80 ml) sour cream
- 1/4 cup (60 ml) unsweetened almond milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and grease a donut pan or use a silicone mold.
- In a bowl, mix almond flour, coconut flour, monk fruit sweetener, baking powder, and salt.
- In another bowl, whisk eggs, sour cream, almond milk, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients, mixing gently to form a thick batter.
- Transfer batter to a piping bag and fill donut molds about 3/4 full.
- Bake for 15–18 minutes until lightly golden and set.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep donuts tender.
- Use finely ground almond flour for best texture.
- Sour cream adds moisture and richness.
- Grease pan well or use silicone molds to prevent sticking.
- Add cinnamon or cocoa powder for flavor variations.
- Store in airtight container for up to 5 days refrigerated.
- Freeze for up to 2 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
