{{Quick and cozy low‑carb apple cider donut bites made with almond flour, cinnamon, & erythritol—ready in just minutes!}}

Scale

1 cup almond flour

2 tbsp coconut flour

1 tbsp cinnamon

½ tsp baking powder

¼ tsp salt

2 tbsp powdered erythritol

2 large eggs

Optional: 1 tbsp apple cider syrup or applesauce

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1. Whisk together almond flour, coconut flour, cinnamon, baking powder, salt, and sweetener.

2. Add eggs (and apple cider syrup or applesauce if using) and whisk until smooth.

3. Drop batter by tablespoon into a greased skillet or donut‑bite pan over medium‑low heat.

4. Cook each side about 2 minutes until golden, then flip and cook the other side.

5. Optionally roll warm bites in cinnamon‑erythritol mixture before serving.

Use finely ground almond flour for better texture.

If batter is thick, add a teaspoon of unsweetened almond milk.

Cook on medium‑low heat to avoid burning.

Store in airtight container for up to 3‑4 days in fridge or freeze for up to 1 month.