1 cup Almond Flour
1/2 cup Max Protein Powder
1/2 cup Gluten Free Baking Mix
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
2 T shredded unsweetened coconut (or 2 T unsweetened cocoa for chocolate)
1 Egg, beaten
3 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1 Tablespoon Coconut Oil
1/4 cup Water
Preheat oven to 325. Spray mini donut pan with Pam. Mix all ingredients till well combined.
Fill pan 1/2 full with batter.
Bake 8 minutes.
Remove from pan and cool on wire rack. Makes 24 mini donuts.
For toppings I dipped in melted sugar free chocolate and then in some more of the shredded coconut.
Review: These were amazing, much better than expected. And more filling than regular donuts.