prep time: 5 minutes
cook time: 20 minutes
yield: 6 donuts (1 per serving)
INGREDIENTS
CHOCOLATE DONUTS
INGREDIENTS
- ½ cup coconut flour
- ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 5 large eggs
- ½ cup unsweetened almond milk (or hemp milk if nut-free)
- ½ cup (1 stick) unsalted butter (or coconut oil if dairy-free), softened
- 1 teaspoon vanilla extract
CHOCOLATE GLAZE
- ¾ cup full-fat coconut milk (or heavy cream if not dairy-sensitive)
- ⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 2 ounces unsweetened chocolate, finely chopped
- Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
SPECIAL EQUIPMENT
- 6-cavity donut pan
PREPARATION
- Preheat the oven to 350°F. Grease a 6-cavity donut pan.
- In a mixing bowl, combine all the dry ingredients for the donuts and stir together until well combined. Add the wet ingredients to the bowl and use a hand mixer to combine until smooth.
- Fill each well of the donut pan two-thirds full with the batter. Bake for about 20 minutes, until a toothpick inserted in the center of a donut comes out clean. Let the donuts cool in the pan before glazing them.
- To make the glaze, place the coconut milk, sweetener, and chopped chocolate in a double boiler or a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate melts. Remove from the heat. Add the vanilla and stir well to combine. Dip the cooled donuts in the glaze.
- Store extras in an airtight container in the refrigerator for up to 3 days.
NOTE
- If you don’t own a donut pan, you can also make these in a muffin pan. Simply grease 6 wells of a standard-size muffin pan and follow the instructions above.
