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Donut Worry...Be Happy š

We are huge donut lovers in this house. Not slight. Not average. Iām talking we buy a dozen donuts, we eat a dozen donuts, and then go buy another dozen donuts.
Oddly enough, when Bryan and I were āRunninā On Dunkināā, we werenāt running ANYWHERE because we were so loaded down by carbs and sugar. But, we have a lot of happy donut memories that span our relationship...and they are still - by far - my favorite treat...so I wanted to find a yummy recipe that was keto-friendly.
Iāve tried a bunch of different recipes, and actually ended up combining a few to get the final version we like the best. They are Glazed Blueberry Donuts.
You will need a mini-donut pan to make these, but those pansĀ are relatively inexpensive on Amazon.com. The recipeĀ yield is only about 9 donuts, but they are so tasty, they are worth the effort to make.
If you decide to make these at your house, please share your pictures with us on Facebook or Twitter! Weād love to see your creations!
Ingredients (Donuts):
1/4 cup coconut flour
1/4 cup granulated Swerve sweetener
1/4 tsp baking powderĀ
2 eggs
1/4 cup melted coconut oil
2 Tbsp heavy whipping cream
1 1/2 Tbsp vanilla extract
1/4 cup fresh blueberries
Ingredients (Glaze):
3 Tbsp powdered Swerve sweetener
2 Tbsp heavy whipping cream
Instructions (Donuts):
Preheat oven to 350F.
In small bowl, combine coconut flour, sweetener, and baking powder.
Stir in the eggs, coconut oil, cream, and vanilla.Ā
FoldĀ in blueberries.
Spoon batter into mini-donut pan.
Bake 10-15 minutes.
Instructions (Glaze):
Combine cream and powdered sweetener. Spoon over tops of warm donuts.