Low-Carb Paleo Zucchini Donuts

https://www.bulletproof.com/recipes/low-carb/zucchini-donuts-recipe/

Start to Finish: 30 minutes

Ingredients:

• 2 cups almond flour
• 2/3 cup almond butter
• 2/3 cup coconut oil, melted, plus more for greasing
• 2/3 cup grated zucchini
• 1 teaspoon paleo baking powder
• 1 teaspoon baking soda
• 2 tablespoons birch xylitol
• 1 teaspoon ceylon cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup coconut butter, melted

Instructions:

1. Preheat oven to 350 degrees. Grease a donut pan with coconut oil.
2. Combine all wet ingredients except coconut butter in one bowl, and all dry ingredients in a separate bowl.
3. Combine the two mixtures together and mix until a batter forms.
4. Pour the batter into the donut pan.
5. Bake for 13 minutes.
6. Allow donuts to cool. If your coconut butter is solid at room temperature, gently melt it by placing the jar in warm water, or heating coconut butter directly on the stovetop.
7. Spread melted coconut butter on the donuts.
8. Serve immediately, or store in a sealed glass container.

Makes: Serves 8

Nutritional Information (Per Serving):

• Calories: 482
• Protein: 11g
• Carbs: 15g
• Fiber: 5g
• Sugar: 4g
• Sugar Alcohols: 3g
• Net Carbs: 7g
• Fat: 43g
• Saturated Fat: 21g
• Sodium: 506mg
• Potassium: 368mg
• Iron: 6%
• Calcium: 12%
• Vitamin C: 5%
• Magnesium: 4%