They are fluffy, they are edible, WINNER! Well 4 out of five of my family likes them. You can't make every one happy all the time, that would be heaven.CLICK HERE., needless to say they didn't make very good muffins. The middle never really cooked while the outside got all brown. DING, light-bulb moment.....DONUTS, there is no middle to be uncooked there! The most amazing thing was that they worked, and they are super low in carbohydrates for all you diabetics out there.
Just look at the fluffiness there, yes it has a cake-like consistency.
1/2 cup coconut flour
1 teaspoon nutmeg
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup virgin coconut oil melted
1/4 cup honey
Sift your coconut flour first to prevent any lumps. I just press this 1/2 cup through a small mesh strainer. Mix all the dry together then the wet ingredients into the dry. To get your batter into the donut pan mess free simply use a pastry tube. Fill each cavity half full, they will rise believe it or not.
Bake at *350 for about 6 minutes or until slightly brown. Be careful they can over bake quickly.9g of carbohydrates per donut if you make 9 donuts. If you put the chocolate glaze on (thus making it more of a donut and not a round muffin with a hole in it) you will have 17g of carbohydrates in your donut.