Sour Cream Donuts

Yes this is low carb, gluten free and sugar-free! Incredible version of the regular fact I think I prefer this one over the regular guilty high sugar and gluten kind. These are guilt free all the way! Okay lets make this thing! Lets go!

First off you are going to need a Donut maker, I purchased mine through Kohls, they are the mini kind. This recipe will give you 12 mini donuts. If you feel like making "waffles" with this recipe you can do that too! Just add more liquids to get to the consistency of a batter for waffles. You can also use this recipe for muffins as well, add fruit if you'd like, whatever tickles your fancy! I have modified this recipe because so many people have mentioned the dryness of the batter. I think this can be because some coconut flour is different then other brands and the size of the eggs that you use can make a big difference as well. As a general rule of thumb you need more eggs when cooking with coconut flour. Coconut flour soaks up ALOT of moisture, especially the longer it sits. So if any of you find your mixture too dry add another egg or more heavy cream or water or coconut milk to your batter. Don't be afraid to add or make a recipe your own. 
Sour Cream Donuts (updated 3/17/14)
2/3 cup coconut flour
1/2 cup erythritol
1/2 tablespoon baking powder
1/2 teaspoon sea salt with iodine (regular salt works fine too)
1/2-3/4 cup melted butter
1/2 cup sour cream
4 tablespoons heavy cream
3 extra large eggs (if you do not use extra large eggs your batter may get chunky, you must add more liquids to help with this)
1/2 teaspoon vanilla 

Mix dry together, then mix wet ingredients together, mix them all together. (If your batter is a little on the dry side don't be afraid to add some water or more heavy cream, coconut flour can be tricky to bake with at first.) After you have mixed the dry and wet ingredients together you MUST get it in the donut pan/maker immediately. The longer this mixture sits the dryer it will become. You might need to add water to the batter after each batch. The consistency should be like a thick pancake batter.

Coat your donut maker with some coconut oil or butter. Fill each donut hole up. Follow donut maker instructions. Remove and cool.

Dip in lowcarb ganache! Or make a lemon glaze, a vanilla glaze or a erythritol/cinnamon topping. Get creative!

Ganache Recipe
Melt low carb cacoa chocolate and slowly add equal portions heavy cream. Add vanilla and some erythritol (if you are using dark unsweetned chocolate). Dip each donut into the ganache and let cool.


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