LOW CARB SUGAR FREE DOUGHNUTS AND TOPPINGS

• Preheat oven to 350 degrees. Lightly spray a 6 cup doughnut pan
• In a medium mixing bowl whisk together almond flour, vital wheat gluten, oat flour, baking powder, salt, stevia, cinnamon and nutmeg until no lumps remain
• In a large mixer bowl combine egg, maple, milk, sour cream, oil, and vanilla. Add dry ingredients to wet ingredients.
• Beat on low for 30 seconds or until no dry ingredients are left in the bowl
• Bake for 10-12 minutes or until lightly golden and tester comes out clean. Let cool in pan for 3-5 minutes then turn onto a wire rack to cool . Let cool completely before frosting them if desired.

• FOR VANILLA GLAZE: Combine all ingredients for vanilla glaze in a shallow bowl and whisk together until smooth
• Dip the tops of cooled doughnuts into the glaze mixture. Place doughnuts onto wire rack that has been placed over parchment paper.Add sprinkles if desired Let sit 5 minutes or until glaze hardens

Chocolate Glaze

• Place all ingredients for chocolate glaze in a shallow bowl. Whisk until glaze is smooth. If the glaze seems too thick add 1 tsp hot water
• Dip the tops of cooled doughnuts into glaze and place on a wire rack that has been placed over parchment paper. Add sprinkles if desired. Let stand 5 minutes or until glaze has hardened

Strawberry Glaze

• Whisk together all ingredients for strawberry glaze in a shallow bowl
• Dip tops of cooled doughnuts into glaze and place onto wire rack that has been placed over parchment paper. Add sprinkles if desired. Let stand 5 minutes or until glaze hardens

Cinnamon Sugar

• Place melted butter in a shallow bowl. In a separate shallow bowl whisk stevia and cinnamon together
• Dip doughnuts one at a time completely into butter then roll doughnuts into cinnamon/stevia mixture until the doughnuts are fully coated

Powdered Sugar

• Place powdered stevia into a large Ziploc bag. Place doughnuts one at a time into bag and shake gently until the doughnuts are completely coated