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Preheat the oven to 350 degrees F (180 degrees C) and grease a silicone donut pan.
In a large mixing bowl add
Large Eggs (2)
Monk Fruit (1/3 cup)
Vanilla Extract (1 tsp)
Almond Oil (2 Tbsp)
Chocolate Almond Milk (2 Tbsp)
. Beat until smooth.
Almond Flour (1 1/4 cups)
Baking Powder (1 tsp)
Unsweetened Cocoa Powder (1/4 cup)
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.
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.
While the donuts bake, whisk together
Powdered Monk Fruit Sugar (1/3 cup)
Coconut Cream (1/3 cup)
Matcha Powder (1 Tbsp)
(if using) until a smooth glaze forms.
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.
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