Homemade Mini Cinnamon Sugar Donuts / Cake Doughnuts, selective focus

Total Time: 25 minutes
Serving Size: 6 donuts

1.5 cups almond flour
3 organic eggs (*see below for the egg-free substitute!)
3 tsp organic pure vanilla extract
1/2 tsp baking soda
2 tbsp local pure organic honey

4 tbsp organic butter, melted
3 tbsp granulated Swerve brand sweetener or coconut sugar
(use erythritol and xylitol sugars like Swerve sparingly) 
1 tbsp cinnamon (or to taste)

In a bowl, mix all ingredients together until smooth.  Fill a greased (I use organic butter to grease) donut pan approximately 3/4 full.  Bake at 300 degrees F for approximately 10-15 minutes (keep a close eye on them, do not let them overcook or they will be dry) or until slightly light brown on top.  Allow to cool for 5 minutes before taking them out of the donut pan. 

Melt the butter and set aside.  Mix the sugar substitute and cinnamon in a bowl. Dip the top of the donut into the butter, just enough to coat the top.  Then dip the top of the donut into the sugar mixture.  

I recommend eating these donuts ASAP while they are still slightly warm for the best tasting!  If you choose to leave some for the next day or two I would wait to top/coat those donuts until you are ready to eat them.  I prefer the cinnamon and “sugar” topping but some love a good frosting on top!  Try the frosting recipe below!

*Egg-Free Option – Flax Eggs
3 tbsp flax seeds (ground up)
9 tbsp water
Grind 3 tbsp of flax seeds in a coffee grinder (can buy pre-ground also)
Mix 3 tbsp ground flax seeds with 9 tbsp water, stir, let sit in the fridge for approximately 30 minutes.  Use these flax eggs instead of eggs!

Optional Frosting Topping: 
6 tbsp coconut butter, melted
1 tsp vanilla extract
2 tbsp Swerve sweetener
4-6 tbsp non-dairy milk (almond milk) until thin and frosting-like

Slowly melt the coconut butter on low heat.  Remove from the heat and add vanilla and sweetener.  Add the milk one tablespoon at a time, stirring in between until a smooth, frosting-like consistency.