|2||cups all-purpose flour|
|2||teaspoons baking powder|
|1||teaspoon ground cinnamon|
|1/2||teaspoon fine sea salt|
|1/3||cup Monk Fruit In The Raw®|
|3/4||cup 2% milk|
|5||tablespoons butter, melted|
|1||cup Monk Fruit In The Raw®|
|3||tablespoons 2% milk|
|1||cup shredded unsweetened coconut|
|48||googly eye candies or mini chocolate chips|
Preheat the oven to 350℉. Lightly spray a mini doughnut pan with cooking spray.
In a medium pan, whisk together flour, baking powder, cinnamon, salt, and Monk Fruit In The Raw®. In a second medium bowl whisk together milk, butter, eggs, and vanilla. Fold dry ingredients into the butter mixture until smooth.
Divide the batter between the depressions in the doughnut pan and bake until browned, about 15 minutes. Let cool completely in the pan.
In a small bowl, whisk together Monk Fruit In The Raw®, cornstarch, milk, and vanilla. Place coconut on a plate. Dip one side of each doughnut in the glaze, then in the coconut. Place googly eyes or chocolate chips on the doughnuts and allow to dry on a rack.
Per serving (1 donut): 100 calories, 5g fat (3.5g saturated fat, 0g trans fat), 11g carbohydrates, 2g protein, 1g dietary fiber, 105mg sodium, 1g sugar