Almond Coconut Macaroon Tea Donuts – A Keto* and Kosher Recipe)

Servings: Makes 6 donuts

Ingredients:

• 1 cup blanched almond flour
• ¼ cup granulated monk fruit sweetener
• 2 tsp baking powder
• 1 tsp cinnamon
• 5 tea bags Almond Coconut Macaroon
• 1/4 cup butter, melted
• 1/4 cup plus 1 tsp unsweetened almond milk
• 2 large eggs
• ½ tsp vanilla extract

Coating:

• ½ cup powdered monk fruit sweetener
• 1 tea bag Almond Coconut Macaroon
• ½ cup unsweetened grated coconut

1. Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well.
2. In a large bowl, stir together the almond flour, sweetener, baking powder, cinnamon and contents of 1 tea bag.
3. Heat almond milk in a mug with 3 tea bags in a microwave for 30 seconds. Let steep for 5 minutes, then remove tea bags and squeeze out liquid.
4. In a small bowl, whisk together the melted butter, almond milk tea mixture, egg and vanilla extract. Whisk the wet mixture into the dry mixture.
5. Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 20-25 minutes (or longer for a silicone pan!), until medium-dark golden brown. Cool until donuts are easy to remove from the pan.
6. Meanwhile, steep the last tea bag in 2 Tbs boiling water for 5 minutes. Add the powdered monk fruit sweetener to a small bowl, then stir in the tea concentrate to make a glaze.
7. When the donuts have cooled enough to easily remove from the molds, transfer them to a cutting board. Brush or dip the tops of each donut with the glaze then generously sprinkle with grated coconut.

*For a non-Keto version, you can substitute conventional sugar instead of monk fruit.