Low Carb Eggnog Donuts (Sugar Free, Gluten Free) (Edit recipe)

Eggnog donuts

1. Preheat oven to 350 F.
2. Using a large bowl whisk together the almond flour, erythritol, baking powder, freshly ground nutmeg, cinnamon and xanthan gum with a pinch of salt. Set aside.
3. Mix the wet ingredients in a separate bowl.
4. Mix together the wet and dry ingredients with a rubber spatula. Mix for about 1 minute until all ingredients are well combined.
5. Generously greased donut pan
6. Place batter into a piping bag and pipe into donut pan. Alternatively, if you do not have a piping bag you can spoon the batter into the donut pan.
7. Use your finger to evenly spread out the batter in the pan and then bake at 350F for 15-18 minutes. Inserting a toothpick into the donut should come out clean.
8. Once out of the oven let the eggnog donuts cool completely in the pan.

Eggnog glaze

1. In a medium bowl cream together the butter and cream cheese with powdered erythritol. Slowly add a little bit of cream at a time until desired consistency is reached.
2. Once the baked eggnog donuts are cooled place on a wire rack and dip each donut into the icing sugar glaze and sprinkle with ground nutmeg. (Refer to the detailed video instructions below if further clarification is needed)