Blueberry Poundcake Doughnuts
1/4 cup coconut flour
2 packets sweetener (4 tsp equivalent)
1/8 tsp salt
1/8 tsp baking powder
2 large eggs
1/4 cup melted coconut oil
2 tbsp cream
1 tbsp vanilla extract
1/4 tsp liquid stevia (or equivalent to 1/4 cup sugar)
1/4 cup fresh blueberries
1 tsp cream
2 tbsp powdered erythritol blend
In a small bowl, combine coconut flour, sweetener packets, salt, and baking powder. Stir in the eggs, coconut oil, cream, vanilla, and liquid stevia. Stir to combine until lump free. If the chilled eggs and cream make the mixture too thick, just heat it in the microwave for 20 seconds until easily spoonable. Gently fold in the blueberries. Spoon batter into the cavities of the doughnut machine, making them nicely rounded on top. Bake for 4 minutes. Repeat with remaining batter.
To make glaze, combine the cream and powdered erythritol. Spread it over the tops of the doughnuts.
Serves 4: 239 calories 3 net g carb
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