Delicious chocolate donut recipe! I love the Irish cream glaze!
- 2 cups almond flour
- 2/3 cup cocoa powder
- 1/3 cup granulated Swerve Sweetener
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 3 large eggs, lightly beaten
- 1/4 cup butter, melted
- 20 drops NuNaturals vanilla stevia liquid
- OR 1/2 tsp vanilla and 20 drops stevia extract
- 1/2 cup almond milk
Irish Cream Glaze:
- 1/2 cup powdered Swerve Sweetener
- 3 tbsp Irish Cream liqueur (Homemade Sugar-Free Irish Cream Recipe)
- 1 to 3 tbsp almond milk
For the donuts, preheat oven to 325F.
In a large bowl whisk together almond flour, cocoa powder, granulated erythritol, baking powder, baking soda, salt and xanthan gum. Stir in eggs, butter, vanilla and stevia (or vanilla stevia liquid) until thoroughly combined. Add almond milk and stir until smooth.
Fill holes of donut tin 2/3 full (you will have to do 2 to 3 batches). Bake for 18 to 20 minutes, or until set and donuts spring back when touched. Let cool in pan 5 minutes and then flip out onto a wire rack to cool completely. Repeat with remaining batter.
For the glaze, whisk together powdered erythritol and Irish Cream in a small bowl until smooth (mixture will be very thick). Stir in almond milk, 1 tbsp at a time, until a smooth, drizzly consistency is achieved. Spread evenly over cooled donuts.
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