1 ¼cupwhole wheat flour(160 g), use spoon and level method
1large egg, room temperature
2tablespoonmelted coconut oil
1 ¼teaspooninstant yeast(4 g)
some oil, for brushing
some erythritol, to roll in
Add all ingredients into a bowl and using a wooden spoon, mix everything until you get a lumpy mixture. Pour on a working surface and knead for 5 minutes. The dough will be sticky. Use a metal scraper to help.
Form into a ball and place in an oiled bowl. Cover tightly with a cling film and leave to rise until double its size.
Roughly form risen dough into a ball. Use a rolling pin and roll into ½ inch thickness. Use a 2 inch cookie cutter and something round of ½ inch, like a bottle cap to cut out the donuts. Place on a baking tray lined with parchment paper. Repeat with the balance of dough until you get total of 9 donuts.
Cover with cling film and leave until they rise double their size.
Spray the air fryer inner rack with some oil. Gently place donuts on it. Use "Air fry" setting, set temperature at 340ºF (170ºC) and cook for 5 minutes.
Remove from air fryer and lightly brush the top and side with some oil, and then roll in erythritol. Serve and enjoy!
Use spoon and level method for cup measurement to avoid using more flour than intended for this recipe
Brushing some oil on cooked donuts will help the sugar stick on them
Skip that step if you want to dip them into other toppings like healthy chocolate peanut butter spread (yum!)