For the cinnamon sugar coating
- 2 tsp coconut sugar
- 1 tsp cinnamon
For the donut holes
- 1/3 cup +1 tbsp tigernut flour
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1 tbsp gelatin (I use Vital Proteins. Do not sub collagen)
- 1/4 tsp baking soda
- 1/3 cup palm shortening
- 1/4 cup maple syrup
For the filling/ dip
- Prepared dulce de leche
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- Mix the cinnamon and sugar together and set aside.
- In a medium bowl, stir together the tigernut and coconut flour, tapioca starch, gelatin, and baking soda until fully combined.
- Pour in the maple syrup and lightly mix. Fold in the palm shortening until the mixture is creamy. Form the dough into eight or nine doughnut holes.
- Roll each one of the donut holes in the cinnamon sugar coating and place them on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the doughnut holes are hardened on the outside. Remove and allow to cool completly.
- Add about 3-4 tbsp of dulce de leche to a piping bag (or plastic bag with the tip cut off) with a round tip . Push a small hole into the donut hole with the frosting tip (or the handle of a fork or spoon) and fill with dulce de leche. Carefully pull the tip back. Repeat for all donut holes. Chill in the fridge for 10-15 minutes to allow the dulce de leche to set.
- Serve with a side of the remainder of the dulce de leche as an optional dip
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 donut hole
- Calories: 59
- Fat: 1.2g
- Carbohydrates: 6.9g
- Fiber: 1.4g
- Protein: 2g