Donuts or vanilla lemon cupcakes

Mix all the dry ingredients in a separate bowl:

• almond flour (40 g);
• coconut or lupin flour (15 g);
• agar-agar (3 g);
• xanthan gum (1.5 g);
• vanillin (~0.5 g);
• salt (1 g);
• soda (0.5 g);
• erythritol (25 g).

Then add cold butter (30 g) and rub it into the flour until crumbly.

After that, add a cold egg (30 g) and lemon juice (10 g), then knead the dough until smooth.

Fill the donut mold almost to the top, and the cupcake mold – by 1/3.

Place in a preheated oven. Bake at a temperature of 170–175°C (top-bottom mode, no convection).

Time:

• donuts: 15–20 minutes;
• cupcakes: 18–22 minutes.

After baking, let cool in the mold for 10-15 minutes, then gently remove and cool completely on a rack.