Can you substitute coconut flour with almond flour?

Name: Keto Lemon Glazed Donuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large eggs; ¼ cup melted butter; ¼ cup low carb sweetener (I use this brand) code PEACE for 20% off; 1 tablespoon unsweetened almond milk or coconut milk; 1 teaspoon pure vanilla extract (I use this brand); 1 teaspoon pure lemon extract (I use this brand); 1 cup blanched almond flour (I use this brand); 2 tablespoons coconut flour (I use this brand); 1 teaspoon baking powder; 1 cup powdered monk fruit (I use this brand); 2 to 3 tablespoons lemon juice; a few drops natural yellow food coloring, optional

A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.

Keto Lemon Glazed Donuts- gluten free

Description

These Keto Lemon Glazed Donuts are light and fluffy, and full of bright, fresh lemony flavor. In less than 30 minutes and with minimal ingredients, these low carb, gluten free donuts are the perfect quick and easy sweet treat.

Ingredients

Scale

For the donuts

2 large eggs
¼ cup melted butter
¼ cup low carb sweetener (I use this brand) code PEACE for 20% off
1 tablespoon unsweetened almond milk or coconut milk
1 teaspoon pure vanilla extract (I use this brand)
1 teaspoon pure lemon extract (I use this brand)
1 cup blanched almond flour (I use this brand)
2 tablespoons coconut flour (I use this brand)
1 teaspoon baking powder

For the glaze

1 cup powdered monk fruit (I use this brand)
2 to 3 tablespoons lemon juice
a few drops natural yellow food coloring, optional

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Instructions

For the donuts

Preheat the oven to 350°F. Liberally grease 6 wells of a donut pan with butter.
Add the eggs, butter, sweetener, almond milk, vanilla extract and lemon extract to a large mixing bowl. Beat until all ingredients are well combined.
To a separate bowl, add the almond flour, coconut flour, and baking powder. Whisk to combine.
Add the dry ingredients to the wet ingredients and mix until all ingredients are well incorporated.
Divide the mixture between 6 wells of the prepared donut pan, filling each one 3/4 of the way full.
Bake for 20 to 25 minutes or until donuts are golden brown on the surface.
Let cool completely before removing from the pan.

For the glaze

Add the sweetener and lemon juice to a bowl and whisk to combine.
Dip each donut into the glaze and then place on a wire rack to let the glaze set.

Notes

net carbs per serving: 2.4g
Store the donuts in an airtight container for up to 5 days in the fridge.
Make sure to grease the donut pan very well to avoid the donuts sticking
Using a silicone donut pan will help make it easier to get the donuts out of the mold in one piece.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 204
Fat: 18.5g
Carbohydrates: 4.6g
Fiber: 2.2g
Protein: 6.2g