These mini donuts are sugar free and keto! They are so easy to make and are dipped in a delicious sweet cream frosting.
- 3 large eggs
- ¼ cups Coconut Flour
- ¼ cups Swerve Sweetener
- 2 tablespoons Avocado oil
- ¼ teaspoons Baking soda
- 1 teaspoon Vanilla
- Pinch of salt
- FOR THE SWEET CREAM:
- ½ cups Heavy cream
- 2 tablespoons Swerve Sweetener
Preheat the oven to 350ºF. Spray a mini muffin tin with cooking spray.
Add the eggs, coconut flour, Swerve, avocado oil, baking soda, vanilla, and salt to a medium bowl and stir to combine. Pour the batter into each donut well, filling to the top.
Bake in preheated oven for 10 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool on counter for 5 minutes. Unmold the donuts onto a cooling rack and let cool for an additional 5 minutes.
To make the sweet cream, combine heavy cream and Swerve Sweetener. Pour sweetened cream over each donut.