Strawberry Shortcake Donuts (Gluten Free Dairy Free)

In a large mixing bowl, add the almond flour, baking powder & salt, whisking to fully combine. 

Make a well in the center of the mixture and add eggs, monk fruit, vanilla, milk & avocado oil, whisking again to combine the wet ingredients.

Using a silicone spatula, fold the dry ingredients into the went until fully incorporated. The dough will seem a little thick, almost like cookie dough; don’t worry this is what you want!

When the donut base ingredients are fully mixed, add the batter to a piping bag and pipe into donut pans. You may need to help the batter along by pressing it gently into shape as it is very thick. 

Bake donuts for 18-20 minutes until golden brown or a toothpick comes out clean. Place donut pan on a cooling rack to cool after baking but do not remove from the pan until cool.

While donuts bake, puree fresh strawberries in a food processor. 

Add to a small bowl with powdered monk fruit, milk & vanilla, whisking until a frosting forms & set aside. You can chill this in the fridge while the donuts bake & cool for a thicker texture.

To make the crunch topping, add freeze dried strawberries & vanilla cookies to a food processor & pulse. You don’t want to grind them too fine, just pulse enough to break them up until they create your desired texture.

Once donuts are baked & cooled, dunk the tops into the frosting one by one, then into the cookie mixture.

Serve and enjoy!