- 1 medium zucchini, shredded
- 1/4 teaspoon salt
- 2 tablespoon ghee or grass fed butter, melted
- 1 egg, lightly beaten
- 1/2 teaspoon + 1/4 teaspoon vanilla extract, divided
- 1 cup almond flour
- 2 tablespoon arrowroot powder
- 3 tablespoons + 1 teaspoon granulated sweetener of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove powder
- 2 ounces Kite Hill cream cheese (sub for neufchâtel)
- 2 tablespoon almond milk
- roasted/toasted nuts of choice
- sieve or fine mesh strainer
- 8-count silicone donut mold
- 2 mixing bowls
- Preheat oven to 325F.
- Place zucchini in a sieve and sprinkle with salt. Mix to combine and then let drain for at least 15 minutes. Press on zucchini to release as much liquid as possible.
- In a mixing bowl, add the wet ingredients: ghee/butter, egg, 1/2 teaspoon vanilla. Mix and fold in the shredded zucchini. Set aside.
- In a separate mixing bowl, add the dry ingredients: almond flour, arrowroot, 3 tablespoons sweetener, baking powder and spices. Mix until well combined and there are no clumps.
- Add the wet ingredients to the dry and use a spatula to fold it all together. The consistency should be thick but soft enough to place in the donut molds.
- Spoon the batter in to the molds. Bake for 20-22 minutes until a toothpick can be inserted without batter sticking to it. They should be golden brown and firm to the touch. Remove and let cool on a baking rack for 10-15 minutes.
- Option to leave the doughnuts as is OR you can make a homemade frosting! See below!
Vanilla Butter Cream Frosting
- In a mixing bowl, whisk the cream cheese with 1 teaspoon sweetener until well combine. Add in the almond milk and 1/4 teaspoon vanilla extract. Whisk again until frosting is completely smooth.
- Spread over the cooled donuts and sprinkle with nuts.
- If you’re big on sweets, reduce the amount of sweetener to 2 tablespoons in the dry mix.
- I used Monk Fruit sweetener for the frosting and Pyure Stevia Organic Blend for the dry mix.
- You may also use a mini muffin mold if you don’t have a donut mold.
- Keep these refrigerated in an airtight container for up to 4 days.
Approximately 150 calories per donut with cream cheese frosting (not including nuts)
Calories may vary depending on brands of ingredients, substitutions and serving size.
Approved for Ketogenic, Gluten Free & Dairy Free Lifestyles