Ingredients
- 11 1/2 oz Cream Cheese, room temperature
- 1/2 cup Olive Oil
- 1/4 cup Heavy Cream
- 4 large Eggs
- 1/2 tsp Liquid Stevia
- 1 tsp Vanilla Extract
- 1/2 cup Coconut Flour
- 2 tbsp Coconut Flour
- 1 tbsp Baking Powder
- 1 tsp Xanthan Gum
- 2 tsp Ground Cinnamon
- 1/2 tsp Pink Himalayan Salt
- [Topping] 1/4 cup Ground Cinnamon
- [Topping] 1/4 cup Swerve
Instructions
- Preheat oven to 400 degrees. Grease a 6 cavity donut pan and put aside.
- Put the first six ingredients in a large bowl and mix with a hand mixer until smooth. Set aside.
- In another bowl, whisk together the dry ingredients with the exception of the topping ingredients.
- Add the dry ingredients to the wet ingredients and mix together with a hand mixer. Fill the greased cavities to the brim but do not overfill.
- Bake for 25 minutes in the preheated oven. Donuts are done when a toothpick comes out clean.
- While the donuts are baking, combine the swerve and ground cinnamon together in a small bowl. Allow the donuts to cool in pan for 5 minutes. Put the donuts one at time in the cinnamon mixture and toss to coat. Put the coated donuts on a wire rack to cool for another 10 minutes.
- Leftovers can be stored in a sealed container in the fridge for up to 4 days.