Now that we are finally on the same continent, it is time to hit the kitchen with my girls. We wanted to bake some sweets, which I am personally obsessed with- having chocolate or some sort of dessert every single day. But Diana cut sugar out of her diet completely, so she suggested we prepare one of her favorite dessert/snack recipes using coconut flour instead of traditional wheat flour. I must say, to my surprise this is a delicious yet figure-friendly treat. Give it a try!

Ingredients for 12 medium size donuts:

• 1/3 cup of coconut flour
• 1/2 teaspoon of nutmeg
• pinch of salt
• 1/2 teaspoon of baking soda
• 4 large eggs
• 1/4 cup of almond milk
• 1 teaspoon of vanilla extract
• 2-3 tablespoons of sweetener of choice
• coconut oil for frying
• powdered sweetener for coating

Directions:

Preheat oven to 350 Fahrenheit. Grease donuts pan with coconut oil. Mix all dry ingredients together in mixing bowl. In another bowl, beat eggs, add almond milk, vanilla extract and mix it all together. Add liquid mixture to dry ingredients and mix well. Let it sit for ten minutes for coconut flour to absorb liquid.

Divide mix equally in donut baking dish, fill each about 2/3 full. Bake for 8-10 minutes, check with toothpick to make sure it is ready to remove from oven. Let it cool in baking dish, remove donuts and place them right away into hot coconut oil. Fry both side for about 1-2 minutes or until golden brown. Place into powdered sugar or dip it into melted dark chocolate.

Serve warm. Consume within 2 days, or store in an airtight container in the refrigerator for 3-4 days, or store in freezer for 1-2 months. If you keep it in the refrigerator or freezer, it is better if you warm in microwave for 20-30 seconds. From our kitchen to your table...enjoy!

(These donuts are about 60 calories each with: 3 g protein, 2 g carbohydrates, 4.5 g fat, less than 1 g of sugar. Macros vary depending on amount of coconut oil used for frying)