As if you needed another excuse to buy more eggnog this holiday season, I’m delivering a delicious recipe with all my gluten-free friends in mind. All you “regular” foodies – I promise you won’t even be able to tell the difference.
Today we got snowed in – quite unexpectedly. Travis went to work this morning and took the car keys with him on accident. That was fine since I was waiting for a package to arrive anyhow. I figured I could go grocery shopping when he got home. Boy was I wrong. By 9 AM we had HUGE snow flakes coming down. It was absolutely stunning!
By the time Travis got home at about 5 PM, the roads were terrible. There goes any and all plans I had of shopping. So, what’s a girl to do? Well, when Travis first started Keto almost a year ago, we started looking into other ingredients to have around the house. I attempted a few times to join him in his weightloss journey, but bread is my weakness.
We did end up getting Almond and Coconut Flour for me to try a few recipes with. I found that these two flours are very particular about what recipes they like to work in. It was truly trial and error. While this recipe certainly isn’t Keto friendly (thanks to the Eggnog), I used the almond flour and made it gluten-free. But you’re tastebuds will never know.
Gluten-Free Eggnog Holiday Donuts
9 Donuts | 45 minutes
- 1 cup Almond Flour
- 1/3 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/4 cup melted Butter
- 1/4 cup Eggnog
- 2 Eggs
- 1 tsp Vanilla extract
Eggnog Royal Icing
- 1 cup Confectionery Sugar
- 1 tsp Vanilla Extract
- 3 Tbls Eggnog
- 1/2 tsp Cinnamon
Chocolate Peppermint Topping
- Melted Semi-sweet Chocolate
- 3 Tbls Eggnog
- Crushed Peppermint Candies
Pre-heat oven to 375 degrees F.
Mix dry ingredients of Donut in one bowl. Mix wet ingredients of Donut in second bowl. Be careful that the butter isn’t too hot to scramble the eggs. Mix wet and dry ingredients together.
Grease the donut pan very well. If you don’t, they will stick and will not come out of the pan after baking. Fill each donut slot about 1/2-3/4 the way full. The batter is thick and airy. Don’t worry or be surprised if the donut slots look pretty much full. Bake for 15-20 minutes until golden brown. You will notice that the donuts puff up a little but they tend to be flat on the top.
While your donuts are cooking, mix the Royal Icing ingredients in a bowl or mixer.
Also, melt the Chocolate and Eggnog together in 15-30 second increments in the microwave. Stir until desired consistency. Pour into a ziploc bag and cut off a small corner. Crush the Peppermint Candies in a ziploc bag with a rolling pin or blender.
Once your donuts have come out of the oven, allow them to cool just slightly. Turn your donut pan over and tap the donuts out onto a wire rack for complete cooling. Then simply have fun icing your donuts with your Eggnog Royal Icing and Chocolate Peppermint Topping.