About
I love how soft, moist and chocolatey these donuts are! They are full of rich chocolate flavor and great with a morning cup of coffee!
Ingredients
- 1 ¼ cup almond flour
- ⅓ cup brown sugar replacement by swerve
- 1 teaspoon baking powder
- 3 tablespoon 100% cocoa special dark by hershey's
- 1 ½ tablespoon extra virgin olive oil
- 2 tablespoon original coconut milk unsweetened by silk
- 2 large raw egg
- 1 teaspoon vanilla extract
- ⅛ teaspoon coarse kosher salt by morton
- ⅓ cup the ultimate icing sugar replacement by swerve
- 3 tablespoon original coconut milk unsweetened by silk
- ¼ teaspoon vanilla extract
Instructions
- Preheat an oven to 350 F. Prepare a donut pan with nonstick cooking spray.
- In a food processor, combine almond flour, sweetener, dark cocoa powder and baking powder together. Pulse to combine.
- Add in the olive oil, milk, eggs, vanilla extract and ⅛ t kosher salt. Pulse to turn into a smooth batter.
- Spoon and smooth batter evenly into the donut pan to make 6 donuts. Being careful not to overfill the pan so as they rise the dough will not close the center. You can wipe the centers of the donuts to keep them free of batter.
- Bake for 15 minutes or until cooked through.
- Allow donuts to cool in the pan for 15 minutes before removing to a cooling rack.
- In the meantime, prepare the glaze by combining the rest of the Swerve, 3 tablespoons of coconut milk, ¼ t vanilla extract, and a pinch of salt. Dip the top of each donut into the glaze and then set aside on the rack to dry. Keep donuts stored in an airtight container for up to one week.
Nutrition Facts
- Servings: 6
- Calories: 207.9kcal/869.7kJ (per serving)
- Fat: 17.4g (per serving)
- Carbs: 14.6g (per serving)
- Protein: 7.5g (per serving)
