GLAZED CHOCOLATE DONUTS

GLAZED CHOCOLATE DONUTS

BY Carolyn Ketchum

INGREDIENTS:

DONUTS

3 large eggs
3/4 cup unsweetened almond milk
1 tsp vanilla extract
1 cup almond flour
1/4 cup coconut flour
1/4 cup cocoa powder
1/3 cup Swerve Granular
2 tsp baking powder
1/4 tsp salt
1/4 cup avocado or nut oil

GLAZE

1/2 cup Swerve Confectioners
1/2 tsp vanilla extract
1/2 cup water (or more)

NUTRITIONAL FACTS:

Servings: 8

Calories: 190

Total Fat: 17g

Cholesterol: 70mg

Sodium: 260mg

Total Carbs: 26g

Dietary Fiber: 5g

Sugar: 2g

Protein: 7g

DIRECTIONS:

DONUTS

Step 1

Preheat oven to 325F and grease a regular-size donut tin. If you only have one tin, you may need to work in batches.

Step 2

In a blender, combine eggs, almond milk, and vanilla extract. Blend a few moments to combine. Add almond flour, coconut flour, cocoa powder, Swerve, baking powder and salt. Blend until smooth. Add oil and blend until well combined.

Step 3

Spoon batter into prepared muffin tins to about 3/4 full. Bake 18 to 22 minutes, or until donuts are set. Remove and let cool 10 minutes, then flip out onto a wire rack to cool completely. Repeat with remaining batter if necessary.

GLAZE

Step 1

In a medium bowl, whisk together confectioner’s Swerve, vanilla extract, and water. Dip both sides of cooled donuts into glaze and place on a wire rack. Let set about an hour before serving.

Makes 8 to 10 donuts, depending on the size of your donut pan.