▢Nonstick oil for pan
▢4 large eggs
▢½ cup unsalted butter melted (112 grams)
▢3 tablespoons whole milk
▢1 teaspoon stevia glycerite (equals ⅓ cup sugar)
▢¼ cup coconut flour
▢¼ cup unsweetened natural cocoa powder (not treated with alkali)*
▢¼ teaspoon sea salt
▢¼ teaspoon baking soda
▢¾ cup dark chocolate chips (4.5 oz)
▢1 tablespoon avocado oil

Preheat oven to 350 degrees F. Grease 10 silicone donut pan cavities.
Whisk together the eggs, melted butter, milk and stevia.
Whisk in the coconut flour, cocoa powder, salt, and baking soda.
Fill the pan cavities ¾ full. Bake until set and a toothpick inserted in the donuts comes out clean, about 17 minutes.
Place the pan on a cooling rack and allow to cool for 15 minutes.
Meanwhile, in a shallow bowl, melt the chocolate chips in a microwave-safe bowl, in 30-second intervals, stirring after each session. Stir in the avocado oil.
Gently run a knife around the edges and center of each donut. Carefully release them from the pan. Dip each donut into the glaze.
If desired, sprinkle the donuts with toppings such as shredded coconut or chopped nuts, or drizzle them with melted peanut butter.
Cool the donuts until the glaze sets, about 30 minutes, then serve.

*The baking soda in this recipe needs an acid to react with, and cocoa powder treated with alkali will not provide that acid.
The nutrition label includes donuts and glaze, but no toppings.
Once completely cool, keep the leftovers in the fridge, in a single layer in an airtight container, for up to 4 days. Remove them from the fridge 30-60 minutes before you plan on eating them.


Serving: 1donut | Calories: 221kcal | Carbohydrates: 8g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Sodium: 116mg | Fiber: 3g | Sugar: 5g
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *