Citrus Tart
In This Recipe
Monk Fruit with Erythritol - Classic, Turbinado Cane Sugar
Ingredients
- 1 cup apple cider
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice (optional)
- 1/4 cup sour cream
- 1 large egg
- 1/4 cup Monk Fruit In The Raw (granulated)
- 1/4 cup Sugar In The Raw
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 1/4 cup Monk Fruit In The Raw (granulated)
- 1 tsp cinnamon
- 2 tbsp unsalted butter, melted (for coating the donuts)
Preparation
- Step 1
After making the donuts, reduce the cider.
- Step 2
In a small saucepan, simmer the apple cider over medium heat until it reduces to about 1/4 cup. Let it cool.
- Step 3
Preheat your oven to 350°F (175°C). Grease a donut pan.
- Step 4
In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
- Step 5
In another bowl, whisk together the egg, Monk Fruit In The Raw, Sugar In The Raw, melted butter, vanilla extract, sour cream, and the cooled reduced apple cider.
- Step 6
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
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