- 3 slices bacon, or more to taste
- 1 cup cassava flour (such as Otto's)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, at room temperature
- 2 tablespoons coconut sugar
- 3/4 cup coconut milk, at room temperature
- 1/4 cup maple syrup, at room temperature
- 1 egg, at room temperature
- 1/2 teaspoon vanilla extract
- Topping:
- 6 tablespoons almond butter, at room temperature
- 3 tablespoons maple syrup, at room temperature
- 2 tablespoons coconut milk, at room temperature (optional)
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings in the skillet. Chop bacon.
- Whisk cassava flour, baking powder, and salt together in a bowl.
- Beat butter and coconut sugar together in a bowl using an electric mixer until fluffy. Add 3/4 cup coconut milk, 1/4 cup maple syrup, and egg; beat until well combined. Mix flour mixture into butter mixture until batter is smooth. Add bacon drippings, 1 tablespoon at a time, if batter is too thick. Mix chopped bacon into batter.
- Preheat donut maker according to manufacturer's instructions.
- Transfer batter to a clear plastic bag and snip off a corner; fill donut maker with batter according to manufacturer's instructions. Cook for 4 to 5 minutes. Transfer donuts to a wire rack to cool, about 15 minutes.
- Mix almond butter, 3 tablespoons maple syrup, and 2 tablespoons coconut milk together in a bowl until very smooth. Dip cooled donuts into almond butter topping.
05/24/2019
recipepes.com
paleo maple bacon mini donuts, recipe
PT15M
PT1H
5
455 calories
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