Yields six 4” large donuts
2 Tazo Passion Tea bags (steep 2 tea bags in 1/2 C. boiling water)
3 Lg. Eggs
3 TB. Heavy Whipping Cream
1/2 ts. Stevia Select Raspberry Stevia
1/4 ts. Stevia Select stevia powder
1/4 C Powdered Erythritol
3/4 C. Almond Flour
3 TB. Coconut Flour
1/4 ts salt
1 ts. Baking Powder
1 ts Xanthan Gum
Preheat oven to 350F
Grease silicone donut mold
Beat eggs on high for 2 minutes until light and fluffy
Steep tea bags for 5 minutes then add the following to the warm tea: raspberry stevia, pure stevia powder, erythritol, and heavy cream. Add this to fluffy egg mixture.
While running mixer on low, drizzle melted butter over batter to combine.
Add the remaining ingredients (flours, salt, baking powder, Xanthan gum) into a sifter and sift into batter. Beat on high until combined.
Divide dough evenly into donut molds. Tap gently to even dough into the molds if necessary.
Bake for 25 minutes.
Remove from molds immediately to avoid sweating. Allow to cool 10 minutes and frost with Sugar Free Raspberry Buttercream Frosting.