Easy Almond Flour Donuts With Sugar Free Chocolate Glaze
When I set out to make this recipe, I honestly was just experimenting in the kitchen without any intention of posting it on the blog. But they turned out pretty well and it ended up being recipe I’d reuse later on, so I figured I’d share. One thing to note is that for the flour(s) I used a mix of almond flour and a gluten-free pancake mix from Know Better Foods. I honestly do not recommend this product, but I needed to find ways to use it because the pancakes do not taste good at all, which is how I got to experimenting in the first place.
If possible, use an alternate source of pancake mix (even one with flour if you don’t have any issues with gluten), or you can substitute coconut flour instead.
1/2 cup finely sifted almond flour (I use Blue Diamond)
1/2 cup Pancake mix (I used Know Better Foods but do not recommend)
1/4 tsp Baking Soda
2 rounded tbs honey
2 large eggs
1/2 tsp vanilla extract (optional)
A couple dashes of cinnamon to taste (optional)
1-2 tbs crushed freeze-dried blueberries (or other berries, but this is optional)
110g Lily’s Sugar Free Chocolate Chips (I did not measure, just eyeballed about a palm full)
~2 tsp coconut oil (again, I didn’t measure, but you don’t need much!)
2 packets sweetener (I used Sweet n’ Low)
Preheat the oven to 325° F (I had mine on 350° and the bottoms were a little too brown, but they came out okay!)
Mix the ingredients for the donuts together in a bowl, stirring in the crushed freeze-dried fruit last if you’re using them. The batter will be a little sticky and thick, but not runny.
Grease or spray a donut baking dish/mold, and pour the batter into each mold. The batter split evenly into six (6) donut molds for me, but you could maybe squeeze 7 or 8 out of this recipe if your pan has the space.
Bake for 12-14 minutes, or until you can see that the edges are browning and the top has risen and browned and a toothpick inserted into the center comes out clean.
Remove the donuts from the pan and let them cook on a wire rack, upside down.
Your donuts must be completely cooled before glazing them!
For the glaze, microwave the chocolate chips and coconut oil in 15-second intervals in a shallow bowl, stirring after each blast of heat until all the chocolate is melted and mixed into the oil. It took 1 minute (4 intervals) for mine for reference.
Stir the sweetener into the glaze.
Take a cooled donut and dip the top (or the ugliest side) into the glaze, making sure to coat the top to the edges. Let the excess drip back into the bowl, and slowly rotating the donut so that the extra glaze runs around the edges. You’ll find the glaze will be a little runny, so just be sure to watch out for drippage if you don’t have the patience to let the glaze run off naturally!
Set your donuts glaze-side up on a wire rack to give the glaze a chance to harden. I added some sprinkles to mine, but you can leave them as-is if you prefer. I also popped these in front of an open window so that I could eat them sooner (lol)
That’s it! Enjoy!
This recipe makes 6 generous sized donuts.
Based on this recipe, each donut has: 175 Calories, 15.1g Carbs (3.7g Fiber), 12g Fat, and 7g Protein