These healthier baked donuts are topped with a brown sugar-cinnamon mixture. When taken out of the donut pan, the brown sugar mixture has sunk and is now on the bottom, almost like an upside down cake. They are made with almond milk and Swerve®, making them just a bit healthier than a fried donut.
Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
Place 1/2 cup plus 2 tablespoons almond milk, egg, butter, and vanilla in a bowl and mix well. Add granulated sugar substitute and mix until well combined.
Sift flour, baking powder, cinnamon, salt, nutmeg, and allspice together. Add to the egg mixture and stir to combine. Pour into the donut pans, filling each cavity 3/4 full.
Mix 1/2 cup plus 2 tablespoons brown sugar substitute and cinnamon together for the topping. Sprinkle over the donuts. Drizzle melted butter over the tops.
Bake in the preheated oven until golden brown, 18 to 21 minutes. Let cool in the pans for 10 minutes, the transfer to a wire rack to cool completely.
Per Serving: 70 calories; protein 1.7g; carbohydrates 30.9g; fat 2.9g; cholesterol 21.4mg; sodium 103.8mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.