These glazed ginger matcha doughnuts though... 🍩🍵 They just melt in your mouth!

Ingredients

Doughnuts
1 cup almond flour
2 large eggs
3 Tbsp golden monkfruit sweetener
3 Tbsp unsweetened almond milk
1 Tbsp cream cheese, room temperature
1 Tbsp coconut flour
1 tsp ceremonial matcha powder
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground clove
Pinch of salt

Sugar-free glaze (optional)
2 Tbsp powdered monkfruit sweetener
1 Tbsp 35% cream
1/2 tsp vanilla extract

Yields: 7 doughnuts
Per serving: 2 net carbs*

Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min

* Net carbs may vary based on brand used

Directions

Preheat oven to 350F.

For the doughnuts, whisk together the dry ingredients in a medium bowl by combining the almond flour, coconut flour, monkfruit, matcha, baking powder, ginger, cinnamon, ground clove and a pinch of salt.

In a large bowl, using a handmixer, whisk together the eggs, almond milk and cream cheese.

Gradually whisk in the dry ingredients, and mix until fully combined.

Pour the doughnut mixture into a silicone doughnut pan, filling each mold about 3/4.

Bake for 20-25 min or until baked through.

Allow to the doughnuts to cool 5-10 min before removing from the silicone mold, then allow them to cool completely.

The ginger matcha doughnuts are great as-is or can be glazed.

If glazing the doughnuts, whisk together the powdered monkfruit sweetener, 35% cream and vanilla extract. Dip one side of the cooled doughnuts in the glaze, then place on a cooling rack or sheet of parchment to dry.

Optionally, you can sprinkle a little matcha powder on them as the glaze sets.