No-Sugar Apple Cider Donuts (Almond Flour)

No-Sugar Apple Cider Donuts (Almond Flour)

A healthier twist on the classic fall favorite – perfectly spiced, tender, and naturally sweetened.

Key Info:

• Prep Time: 25 minutes
• Cook Time: 17 minutes
• Total Time: 42 minutes
• Servings: 11-12 donuts
• Difficulty: Medium
• Cost: $8-12
• Dietary: Gluten-free, Paleo-friendly (Vegan/Keto adaptable)

Equipment Needed:

• Silicone donut pans (or regular, well-greased)
• Coconut oil spray
• Medium and large mixing bowls
• Optional: Piping bag or Ziploc bag
• Optional: Stand mixer or hand blender

Ingredients:

• 1 cup apple cider (reduced to ⅓ cup)
• 2 large eggs (or flax eggs for vegan version)
• ¾ cup monk fruit sweetener (or preferred natural sweetener)
• 1 tsp vanilla extract
• 2 tbsp non-dairy milk
• 2 tbsp melted coconut oil or ghee

• 2¼ cups almond flour (225g)
• ¾ cup tapioca flour (90g)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp apple pie spice (optional)
• ¼ tsp salt

Method:

1. Reduce apple cider first: Boil 1 cup cider until reduced to ⅓ cup (about 10-15 minutes). Let cool.
2. Preheat oven to 350°F (175°C). Thoroughly grease donut pans.
3. Whisk all dry ingredients in medium bowl until well combined.
4. In large bowl, beat eggs with sweetener until light. Add vanilla, milk, and coconut oil.
5. Stir cooled reduced cider into wet mixture.
6. Fold dry ingredients into wet just until combined. Don’t overmix!
7. Pipe or spoon batter into prepared pans, filling ¾ full.
8. Bake for 17 minutes or until donuts spring back when touched.
9. Cool in pan for 5 minutes before removing.

Crucial Tips:

• Don’t skip reducing the cider – it concentrates the flavor.
• Room temperature ingredients blend better.
• Measure flour by spooning into cups, not scooping.
• If batter seems too thick, add 1 tbsp milk at a time.

Storage & Variations:

• Store at room temperature 2 days, refrigerated 5 days.
• Freeze up to 3 months.
• For vegan: Use flax eggs (2 tbsp ground flax + 6 tbsp water).
• For nut-free: Sub oat flour but reduce liquid slightly.

Common Mistakes:

• Overmixing the batter (makes tough donuts).
• Not greasing pans well enough.
• Skipping the cider reduction step.
• Using cold ingredients.

These donuts taste best slightly warm, just like the cider mill ones but without the sugar crash!

Feel free to adjust spices to your taste – some like more cinnamon, others prefer more apple pie spice.

For extra indulgence, brush warm donuts with melted coconut oil and dust with cinnamon-monk fruit mixture.