Who doesn't love fried food? If you said "me" then this recipe may not be the one for you. The perfectly round, cinnamon sugar, heavenly bites are deep fried in coconut oil and it's the only way these should be made! Well, you could possibly bake them if you wanted, but we didn't go that route. We filled a pot with coconut oil so that the donuts would be able to fully submerge and cranked the heat to high.
I always find that glaze is essential to finishing off any donut the right way. It could be plain, chocolate, pumpkin pie spice or in this case cinnamon and cream cheese! The cream cheese provides the perfect thickness for the glaze making this the most decadent dessert we've made up until this point. Without the glaze the donuts are good, even great, but with the glaze they are phenomenal. MAKE THE GLAZE!
Coconut oil (enough to submerge the donut holes)
1/4 cup Coconut flour
2 tbsp psyllium husk powder
2 large eggs
3 tbsp olive oil
3 tbsp Water
40 drops Liquid Stevia
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp Baking powder
1/2 tsp vanilla extract
1/4 tsp Pink Salt
Add enough coconut oil to a saucepan so that the donut holes can fully submerge. Turn the heat to high and place a thermometer in the coconut oil to get it to the perfect temp for frying the donuts - 330 to 350 degrees.
Add all your dry ingredients to a bowl, combine and set aside.
In a separate bowl combine all the wet ingredients. Mix using a hand mixer and add the dry ingredients to the wet mixture in two parts as you mix.
Allow the mixture to rest for 3-5 minutes. The final dough should be able to easily be formed by your hand without it being too sticky.
Pre roll all your donuts and place them on a plate while your coconut comes to full heat. Plop in half the batch and allow them to cook for 6-8 minutes. They will turn on their own when they are ready to fry on the opposite side!
Place all the fried donuts on a paper towel and allow to cool.