Maple Glazed Donut Holes

SERVINGS: 18-20 DONUT HOLES

Soft on the inside with a hint of cinnamon and coated in a sweet maple glaze, these baked donut holes are a delightful treat without the sugar overload. They’re perfect for breakfast, brunch, or a cozy afternoon pick-me-up.

Ingredients:

Donut Holes

1 ¼ cups almond flour
2 tbsp coconut flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 eggs
¼ cup unsweetened almond milk
¼ cup monk fruit sweetener
2 tbsp melted butter
1 tsp vanilla extract

Maple Glaze

2 tbsp butter
2 tbsp sugar-free maple syrup
3 tbsp powdered monk fruit sweetener
½ tsp vanilla extract

Instructions

1. Preheat: Preheat oven to 350°F (175°C). Grease a mini muffin tin or donut hole pan.
2. Combine Dry Ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt.
3. Add Wet Ingredients: In another bowl, whisk eggs, almond milk, sweetener, melted butter, and vanilla until smooth.
4. Combine: Combine wet and dry ingredients to form a thick batter.
5. Scoop: Scoop batter into mini muffin cups or donut hole pan, filling each about ¾ full.
6. Bake: Bake for 12–14 minutes, or until lightly golden and firm to the touch. Let cool slightly.
7. Make the Glaze: In a saucepan over low heat, melt butter, then stir in maple syrup, powdered sweetener, and vanilla until smooth.
8. Add Glaze: Dip warm donut holes into glaze or drizzle over the top. Let set for a few minutes before serving.

NUTRITION Per Serving % of Daily Value

Calories 90 —
Total Fat 7.8g —
Saturated Fat 3.0g —
Polyunsaturated Fat 0.4g —
Monounsaturated Fat 2.8g —
Trans Fat 0g —
Cholesterol 27mg —
Sodium 65mg ~3%
Total Carbohydrates 3.2g —
Dietary Fiber 1.0g —
Total Sugars 0.5g —
Protein 2.1g —
Vitamin A 75mcg ~8%
Vitamin C 0mg —
Vitamin D 0.1mcg ~1%
Potassium 45mg ~1%
Calcium 25mg ~2%
Iron 0.4mg ~2%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here