These deliciously spongey and chocolatey gluten-free baked donuts are the perfect small-batch treat for when you need a low-carb sweet treat fix!
Total Time
25min
5.0
0 Ratings
Author: Pretty Delicious Life
Servings:
4
Ingredients
Chocolate Doughnut
•
1 1/4
cups
Almond Flour
•
1/3
cup
Monk Fruit
•
1
tsp
Baking Powder
•
4
Tbsp
Unsweetened Cocoa Powder
•
2
Tbsp
Almond Oil
•
2
Tbsp
Chocolate Almond Milk
•
1
tsp
Vanilla Extract
•
1/8
tsp
Salt
•
2
Farmhouse Eggs® Large Brown Eggs
Matcha Glaze
•
1/3
cup
Powdered Monk Fruit Sugar
•
1
Tbsp
Matcha Powder
(optional)
•
1/3
cup
Coconut Cream
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C) and grease a silicone donut pan.
2.
In a large mixing bowl add Farmhouse Eggs® Large Brown Eggs (2), Monk Fruit (1/3 cup), Vanilla Extract (1 tsp), Almond Oil (2 Tbsp), and Chocolate Almond Milk (2 Tbsp). Beat until smooth.
3.
Next add Almond Flour (1 1/4 cups), Baking Powder (1 tsp), Unsweetened Cocoa Powder (4 Tbsp), and Salt (1/8 tsp) to the wet ingredients. Using a silicone spatula, fold dry ingredients into wet until fully incorporated. If your batter has some clumps, gently whisk until no clumps remain. Do not overmix.
4.
Pour or pipe batter into silicone donut pan and place donut pan on a baking sheet for easier in and out of the oven. Bake for 15 minutes or until a toothpick comes out clean.
5.
While the donuts bake, whisk together Powdered Monk Fruit Sugar (1/3 cup), Coconut Cream (1/3 cup), and Matcha Powder (1 Tbsp) (if using) until a smooth glaze forms.
6.
Allow donuts to cool completely prior to glazing. Once donuts are cool, dip them top down into the glaze. Sprinkle with additional dark chocolate or cacao nibs if desired.
Nutrition Per Serving
CALORIES
330
FAT
27.2 g
PROTEIN
10.2 g
CARBS
27.5 g
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