- 2 cups almond flour
- 2 TBSP coconut flour
- 1/4 cup canned pumpkin
- 1/4 cup canned coconut milk
- 2 TBSP melted tallow
- 1 TBSP grass fed butter
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp pumpkin pie spice
- *3 TBSP Monk fruit mixed with 1 TBSP cinnamon for sprinkling on cooked donuts
Preheat oven to 350 degrees and grease donut mold with tallow.
Mix all ingredients together until well combined.
Spoon donuts into molds.
Bake 12-15 minutes or until no batter comes out when poked with toothpick.
Remove from oven, cool and flip mold upside down.
Spray tops of donuts with ghee, butter or coconut oil and dip in monk fruit/cinnamon mixture. ENJOY