These easy Baked Crumb Donuts are rich, sweet, full of vanilla flavor, and a coffee cake-like crumb topping. You’d never know these donuts are gluten-free, high protein, high fiber, and made with less sugar!
Ingredients
Donuts:
- 170g (¾ cup) Plain, Nonfat Greek Yogurt
- 3 Large Eggs
- ⅓ cup Truvia Cane Sugar Blend
- ¼ tsp Salt
- 2 tsp Vanilla Extract
- 34g (⅓ cup) Ground Flaxseed
- 34g (⅓ cup) Almond Meal
- 36g (⅓ cup) Coconut Flour
- 1 tsp Double-Acting Baking Powder
Crumb Topping:
- ½ cup Almond Meal
- 3 tbs Truvia Brown Sugar Blend
- ¼ tsp Ground Cinnamon
- 2 tbs Unsalted Butter (room temperature)
Instructions
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Preheat the oven to 350 degrees Fahrenheit and place a silicone donut pan on a baking sheet.
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In a large bowl, whisk together the yogurt and eggs. Whisk in the Truvia Cane Sugar Blend and salt, then whisk in the vanilla extract.
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Whisk in the flax, and then whisk in the almond meal. Add the coconut flour and baking powder and whisk thoroughly. Scoop the mixture into a piping bag and pipe the batter into 6 donut molds.
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For the Crumb Topping– In a medium-sized bowl, whisk together the almond meal, Truvia Brown Sugar Blend, and cinnamon. Use a fork to mix in the butter. Sprinkle the mixture over the piped donuts. Gently pat the crumb mixture a few times so it sticks to the batter.
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Bake for 30 minutes. Let cool completely, then place the pan in the freezer for about 1 hour. This helps the donuts come out of the pan easily. Serve chilled or serve warm, depending on what you’re in the mood for, and enjoy!
