Low Carb Coconut Cake Donuts (Gluten & Sugar Free With Dairy Free Option)

Donut Ingredients:
donut baking pan
coconut oil cooking spray
1/2 cup plus 2 tablespoons coconut flour
1/4 cup plus 2 tablespoons Lakanto Baking Sweetener (Or, Classic sweetener)
2 tablespoons sugar free coconut (plain or vanilla) whey protein powder
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
5 eggs
1/4 cup coconut oil, melted
1/2 cup unsweetened coconut milk (not canned)
1/2 teaspoon coconut or vanilla extract

Topping Ingredients:
3 tablespoons butter**
1/4 cup Lakanto Golden sweetener
20 drops chocolate or vanilla flavored liquid Monkfruit drops
1/3 cup whipping cream
1/4 teaspoon xanthan gum
1/8 teaspoon sea salt
3/4 cup toasted unsweetened shredded coconut***

Method:
Preheat oven to 325*. Spray the donut baking pan with the cooking spray and place on a flat baking sheet. Set aside. 
In a large bowl, stir together the flour, baking sweetener, protein powder, baking powder and salt, making certain that any lumps are flattened and blended in. Stir in the eggs, oil, milk and extract. Continue to stir until the batter is well mixed and smooth. Divide the batter evenly between 14 donut sections. (2/3 full) Bake for 12 to 17 minutes, or just until the edges are golden brown. Allow to cool in the pan for 5 - 10 minutes. Gently loosen the edges with a knife and remove the donuts to a baking rack to finish cooling.

Add the butter, golden and liquid sweeteners to a medium saucepan. Heat over medium heat, stirring until the butter is melted and the sweetener is dissolved and mixed together.  Boil for 3 to 5 minutes, being careful not to burn.  Turn off the heat and stir in the cream. (It will be bubbly. Sprinkle the xanthan gum and salt over the mixture and whisk to blend. Stir in the coconut. Set aside to cool at room temperature. Spread the coconut mixture evenly over the tops of the cooled donuts. Allow the topping to set. Serve or store in an airtight container in the refrigerator. Makes 14 servings.

**For Dairy Free donuts, coconut oil may be substituted for the butter.

***To make toasted coconut. Preheat oven to 325*. Sprinkle 1  to 1 1/2 cups of unsweetened shredded coconut on a cookie sheet. Bake for about 4 minutes, just until golden brown. Cool completely. Save in an air tight container, in the pantry. Use as a garnish for salads, main dishes, puddings and more. 

1 tablespoon equals approximately: 35 calories ~ 3.4 grams fat ~ .37 grams net carbs ~ .36 grams protein

Nutritional info per serving, approximately:

167 calories ~ 18 grams fat ~ 3.5 grams net carbs ~ 5 grams protein

Notes: These donuts are so healthy, that they are a guilt free option for breakfast, snack or dessert! Plus, they are delicious (even better after being refrigerated). The non-Keto eaters that I tested them on loved them, too, and said: "They get better with each bite and their is no alternative sweetener aftertaste."