Hello ketonians
I recently started experimenting with baking with coconut flour. And it’s kicking my butt! 
I found a few recipes (for donuts) online with great reviews. I follow the instruments exactly. If I take them out of the oven when the instructions say, they’re wet inside. If I put them back for a few more minutes, when they cool off, they’re dry.
Any suggestions on how to deal with this?
Thank you! 
What recipe did you use? My favorite donut recipe, although I make as cupcakes.
If your end product is dry, it probably doesn’t have enough eggs and/or liquids. Also, I’ve seen claims that different brands of coconut flour can yield different results?
Keto Flours 101 | Low-Carb Baking Science
I no longer use almond flour. I prefer the taste and texture of products made with coconut flour, but some people don’t. Coconut flour is cheaper, I need to use less, and the final product has fewer net carbs.
Some coconut flour recipes I use (or plan to try).
I use protein powder to supplement my protein intake, and use it as a flour. Some Protein Powder recipes I use. Even fewer net carbs, but more expensive.
I also do Cheesebuns
Note: Coconut flour is very absorbent
The general rule of thumb is that you only need 1/3rd to 1/4th as much coconut flour as other flours (e.g. almond), and for each cup of coconut flour you substitute, you may need to add up to 6 eggs and up to a cup of liquid.
For example, I recently cut the Parmesan cheese in a recipe in half and replaced it with a 1/4 cup of coconut flour. So I also needed to add:
Elana is the expert on using alternative/paleo/GF/keto-friendly ingredients for people with dietary restrictions. A few pages from her blog which might be useful to you:
