YUM!! I love love love donuts and really, you can’t go wrong with a peanut butter and chocolate combination. These are super easy to make and are so delicious!
Nutrition per donut: 217 calories, 19g fat, 5g carbs (2g net), 3g fiber, 6g protein
Prep time: 20-25 minutes
1 1/4 cups (125g) super fine almond flour (I didn’t have super fine almond flour so I just sifted it into my bowl and it worked fine)
1/2 cup (75g) monk fruit/eryrthitol sweetener
1 tsp baking powder
pinch of salt
2 large eggs
5 tbsp (80g) natural creamy peanut butter
1/2 tsp vanilla extract
1/3 cup unsweetened almond milk (vanilla or plain)
2oz unsweetened chocolate
2 tsp powdered erythritol
1/4 tsp vanilla extract
coconut oil if you need to thin it
Preheat oven to 350 degrees. Take your donut pan and lightly spray it with cooking spray.
Combine almond flour, sweetener, baking powder and salt in a large bowl and mix with a spatula.
Combine eggs, peanut butter and vanilla in a medium bowl and whisk well to combine. Pour into the dry ingredients and mix well with a spatula. Add the almond milk and stir well.
Pour into your donut pan and bake in the oven for 15-20 minutes.
Remove from the oven and let cool before trying to remove from the pan.
While the donuts are cooling, melt your chocolate in a double boiler, or in the microwave. Add 2 tsp of powdered erythritol and stir well. Add the vanilla and mix again. If you chocolate is too thick, add coconut oil, 1/4 tsp at a time until you reach the desired consistency.
Remove donuts from the pan and dip the tops in the chocolate and place on a wire rack or plate to dry.
Recipe adapted from Joe Duff