Coconut Flour Cinnamon Doughnuts
Doughnuts: 4 eggs 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, melted 1/3 cup Anthony's Erythritol or Organic Sugar 1/3 cup plus 2 tablespoons Anthony's Coconut Flour 1/3 cup Anthony's Arrowroot Starch or Tapioca Starch 1/2 teaspoon baking soda 1/4 teaspoon salt Topping: 2 tablespoons butter, melted 1/3 to 1/2 cup Anthony's Erythritol or Organic Sugar 1 teaspoon Anthony's Ceylon Cinnamon
Preheat the oven to 350° F. Grease a doughnut pan. Whisk the eggs with coconut oil and sugar. Add the coconut flour, arrowroot, baking soda, and salt and mix well. Divide batter between 6 doughnut "cups." Bake for 15-20 minutes. Combine the sugar and cinnamon for the topping in a shallow bowl. Brush the doughnuts with butter and dust in cinnamon sugar.