CHOCOLATE GLAZED DOUGHNUTS

CHOCOLATE GLAZED DOUGHNUTS

BY Keto Comfort Foods by Maria Emmerich

INGREDIENTS:

DOUGHNUTS

½ cup coconut flour
½ cup Swerve Confectioners
¹⁄₃ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¹⁄₈ 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)
¹⁄₃ cup Swerve Confectioners
2 ounces unsweetened chocolate, finely chopped
Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract

NUTRITIONAL FACTS:

Servings: 6

Calories: 340

Total Fat: 31g

Cholesterol: 95mg

Sodium: 240mg

Total Carbs: 36g

Dietary Fiber: 10g

Sugar: g

Protein: 11g

DIRECTIONS:

DOUGHNUTS

Step 1

Preheat the oven to 350°F. Grease a 6-cavity donut pan.

Step 2

To make the donuts, combine all the dry ingredients in a mixing bowl and stir together until well combined. Add the wet ingredients to the bowl and use a hand mixer to combine until smooth.

Step 3

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.

CHOCOLATE GLAZE

Step 1

To make the glaze, place the coconut milk, Swerve, and chopped chocolate in a double boiler or a heat-safe bowl set over a pan of simmering water.

Step 2

Heat on low, stirring, just until the chocolate melts. Remove from the heat. Add the vanilla and stir well to combine.

Step 3

Dip the cooled donuts in the glaze.

Step 4

Store extras in an airtight container in the refrigerator for up to 3 days.

Makes 6 donuts.