These were delicious cakey donuts. So similar to the real thing! You can make smaller donuts if you wish.  These were large donuts as I filled the slots almost to the brim, however, you can fill them a little less.  It is lovely to have a freshly-baked donut with a cup of tea or coffee.  It will feel quite decadent!

21/4 cups Gluten-Free Bake Mix 2, OR any of my (560 mL)
  two Grain-Free Bake Mixes (see Index on my blog)
1/4 cup powdered erythritol (60 mL)
2 tsp baking powder (10 mL)
1/4 tsp nutmeg (1 mL)
1/4 tsp salt (1 mL)
2 eggs
3/4 cup almond milk, OR (175 mL)
  a mixture of cream and water
Liquid sweetener (sucralose or stevia) to equal 3/4 cup (175 mL)
2 tbsp butter, melted (30 mL)
Cinnamon “Sugar” Topping:
4 tbsp powdered erythritol, OR (60 mL)
  Splenda® Granular
1 tsp cinnamon (5 mL)
2 tbsp unsalted butter, melted (30 mL)

Preheat the oven to 425°F (220°C).

In medium bowl, combine Gluten-Free Bake Mix 2, erythritol, baking powder, nutmeg and salt.

In food processor or in electric mixer, process eggs.  Add almond milk, OR a mixture of cream and water, liquid sweetener and melted butter; process.  Add dry ingredients and process until combined.  Fill nonstick donut pan slots almost to the top with the batter or less for more donuts.  Bake 12 to 15 minutes or until tops spring back when touched.

Cinnamon “Sugar”Topping:  In a cereal bowl, combine powdered erythritol, OR Splenda® Granular and cinnamon. Brush slightly cooled donuts with melted butter and sprinkle the topping liberally over them.

Yield:  9 large donuts
1 donut
167.6 calories
5.8 g protein
11.9 g fat
0.1 g fiber
7.5 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me: