Powdered Sugar Mini Donuts
THM:S, Low carb, Sugar free, Gluten free
Serves: about 18 mini donuts
  1. Beat the liquid ingredients well. Add the dry ingredients and beat again until everything is combined. Bake by scant 2 tablespoon scoops in a BabyCakes mini donut maker (spray with nonstick cooking spray first) until a toothpick comes out clean, the tops are dry, and the bottoms are slightly toasted.
  2. You can also bake these by scant 2 tablespoon scoops in greased mini muffin tins at 350 degrees F for about 11 minutes or until a toothpick comes out clean and the tops are just dry. Don't overbake!
  3. Let the donuts/mini muffins cool on a wire rack, then refrigerate until completely chilled. After they are completely chilled, roll them in powdered erythritol or xylitol (or other granulated sweetener of choice, preferably one that measures like sugar and isn't too concentrated). Keep in the refrigerator.
If you decide to use this basic recipe for a cake, cupcakes, muffins, what have you, you'll probably need to use more sweetener in the batter. These donuts were being rolled in powdered sweetener, so I scaled back the sweetener in the donuts themselves. If using this recipe in a different size pan, I suggest baking at 350 degrees F until a toothpick comes out cleanly and the top of the baked item is dry and not soggy.
You can find a recipe formulated for my baking mix in my cookbook, Necessary Food.
To make these donuts a little more "authentic", you can fry them on both sides in refined coconut oil after baking them in the donut maker. This gives them a nice crisp and fried flavor.
Recipe by Briana Thomas at https://www.briana-thomas.com/powdered-sugar-mini-donuts/