Peanut Butter and Jelly Donuts

Peanut Butter and Jelly Donuts

• 2 large eggs
• 2 tbsp erythritol
• 1 tbsp xylitol
• pinch pure powdered stevia
• ⅓ cup unsweetened coconut milk
• 2 tbsp unsalted butter, melted
• 2 tsp vanilla
• 1 cup almond flour
• 3 tbsp coconut flour
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup sugar free peanut butter
• 2 tbsp sugar free jam (I used blackberry but you could also use this Blueberry jam)

1. Preheat oven to 350°F. Grease a 6-well donut pan and set aside. Powder the sweeteners in a blender until fine. Set aside.
2. Whisk the eggs with the powdered sweeteners, coconut milk, butter, and vanilla until thoroughly combined.
3. Add the almond meal, coconut flour, baking powder, and salt, mixing until fully incorporated. Add peanut butter and mix until a thick batter forms.
4. Fill the donut wells about half full. Using a ¼-teaspoon measure, drop four ¼-teaspoons of jam in four equal spots around each donut. Cover each donut with the remaining batter.
5. Bake for 22-25 minutes until the donuts are puffed and golden. Remove from the oven, then allow to sit in the pan for 20 minutes to cool. Keep in an airtight container in the refrigerator for up to one week.

Net Carbs : 5.2g
SugarOH: 6.2g