PALEO BAKED CHOCOLATE DONUTS WITH WHITE CHOCOLATE GLAZE

PALEO BAKED CHOCOLATE DONUTS WITH WHITE CHOCOLATE GLAZE

INGREDIENTS

Chocolate Donuts:

  • 1 cup almond flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 TBS coconut oil
  • ¼ cup honey
  • 1 tsp apple cider vinegar
  • 2 eggs separated
  • ½ tsp pure vanilla extract

White Chocolate Glaze*

  • 2 TBS coconut oil
  •  TBS raw cocoa butter** grated
  • ½ cup powdered sugar***

INSTRUCTIONS

Chocolate Donuts

  1. Preheat oven to 350 degrees F. Grease a 6-cavity donut pan, set side.
  2. Separate eggs, whip whites until stiff peaks form, set aside.
  3. Combine almond flour, cocoa powder, baking soda and salt in a small bowl, set aside.
  4. In a microwave safe dish, heat coconut oil and honey together until the coconut oil is melted (about 30-60 seconds). Stir until smooth.
  5. Add apple cider vinegar, eggs yolks and vanilla to the coconut oil/honey mixture.
  6. Add dry ingredients and stir until combined.
  7. Gently fold in egg whites until mixture is homogenous.
  8. Evenly distribute the batter between the 6 donut cavities. Smooth out the tops of each donut.
  9. Bake at 350 for 12-15 minutes or until the tops are set and golden brown.
  10. Allow donuts to cool in pan for 5-10 minutes, then transfer to a cooling rack to cool completely.

White Chocolate Glaze:

  1. While donuts are cooling, make the glaze.
  2. Melt coconut oil and cocoa butter together in the microwave or on the stove over medium heat.
  3. Stir until smooth and let cool for about 5 minutes.
  4. Add powdered sugar and stir until combined.

Putting it together:

  1. Pour glaze over cooled donuts and let stand at room temperature or in the refrigerator until hardened.

  2. Store in an airtight container in the refrigerator for up to 5 days!
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