Cinnamon Donut Cakes + Cashew Butter

Name: Cinnamon Donut Cakes + Cashew Butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Coconut Flour (1 cup coconut flour); 2 tsp Monk Fruit Powder (2 tsp pure monk fruit powder* (I use Morlife)); 1 tbsp Cinnamon (1 tbsp cinnamon); ¼ tsp Table Salt (¼ tsp fine salt); 1 tsp Bicarbonate of Soda (1 tsp baking soda); 4 pieces Egg (4 eggs); 1 cup Full-Fat Greek Yogurt (1 cup full-fat Greek yoghurt); 30 g Butter (30g butter OR ghee, melted); ¼ cup Cashew Butter (¼ cup cashew butter); 2 tbsp Coconut Oil (2 tbsp coconut oil, melted); 10 pieces Liquid Stevia (10 drops of liquid stevia); 1 pinch Sea Salt (1 pinch sea salt)

Cinnamon Donut Cakes + Cashew Butter - Desserts (American)

35 minAmerican

Servings6

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Steps

1Preheat the oven to 180°C and grease a donut tin or mini bundt tin with butter or ghee. Silicone works best.
2In a large bowl, whisk the coconut flour, monk fruit, cinnamon, salt and baking soda. Ensure there are no lumps. Set aside.
3In a small bowl, whisk together the eggs, then whisk in the yoghurt. Carefully stir in the melted butter or ghee, ensuring it is not too hot.
4Combine wet and dry ingredients until a dough forms. Spoon into the greased silicone mould. You can fill them up as this batter doesn’t rise much,
5Bake for 15 minutes. Cool completely before turning out.
6Top with desired topping.