I’m not even going to share with you how many of these amazing donut holes I actually ate. Let’s just say it was a lot! I can’t honestly say that I’ve ever even had an actual snickerdoodle cookie before. I mean, I’ve tried them, but I don’t think I’ve ever really ate one. I’m not a big fan of how dry they are. So, when making this, I wanted to be sure to incorporate the flavor, but with more of a fluffy moist (sorry for those of you that hate that word🤪) texture.
I’ve been trying to perfect this recipe for about a week now, and I’m pretty certain I’ve got it down to where I like it. I hope you enjoy these as much as I do. I’ve added a few notes at the bottom of the recipe. Go check those out before you start in on the recipe.
Let me know what you think when you make these. I love hearing reviews ❤️
What you’ll need
- 6 tablespoons butter-softened, not melted
- 3/4 cup and 2 tablespoons almond flour
- 3 tablespoons coconut flour**
- 5 tablespoons granulated stevia**
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cream of tarter
- 1/2 teaspoon baking powder
- 2 tablespoons almond milk**
- 1/4 teaspoon cinnamon
- 1 tablespoon swerve**
- 1/4 teaspoon cinnamon
Let’s get to cookin’
- Pre-heat oven to 350 degrees Fahrenheit.
- Mix all ingredients for your donut holes together. Mix well. I used a fork to mash it all together.
- Line baking sheet in parchment paper. With a tablespoon measuring spoon, measure out one donut hole at a time and roll into a ball shape. Place on parchment paper. Continue until all your dough has been used.
- Mix topping ingredients together in a separate bowl.
- Place one donut hole at a time on a plate and sprinkle lightly with topping. Roll donut hole around on the plate to be certain all areas of the donut hole is covered. Continue until all donut holes are coated.
- Place donut holes in the oven and bake for 10-12 minutes, or until the donut holes start to crack. Even if they don’t look done, take them out and let them finish cooking as they set.
Carb count per donut hole: 3.5g
**Thought and tips
- I do not recommend using anything other than swerve or trivia for the toppings. If you use stevia it won’t melt and create the coating on the outside of the donut hole properly.
- If you want want to save carbs, cut out the coconut flour and replace it with almond flour. I’m not a huge fan of almond flour flavor, so I opted to use coconut flour, but they’ll taste good either way.
- For more sweetness, add extra swerve to the topping mix.
- Stevia drops can replace the stevia in the dough mix, if you want to lessen the carbs as well. Depending on how many you use, you may want to leave out the almond milk.