Keto Mini Chocolate Donuts
Ingredients
- 35 grams coconut flour
- 1/4 cup cacao powder (unsweetened)
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon Hain Baking Powder (Gluten Free
- 4 tablespoons erythritol (unsweetened)
- 1/4 teaspoon stevia powder
- 55 milliliters almond milk
- 60 milliliters coconut oil (unsweetened)
- 12 cashew nuts
- 30 goji berries
- 3 tablespoons coconut oil
- 2 tablespoons cacao powder (unsweetened)
- 3/8 teaspoon stevia powder
- 2 tablespoons coconut (unsweetened)
- 3 tablespoons coconut oil
- 2 tablespoons cacao powder (unsweetened)
- 3/8 teaspoon stevia powder
- 6 frozen raspberries
- 6 tablespoons coconut butter
- 1 tablespoon cacao powder (unsweetened)
- 3/8 teaspoon stevia powder
Instructions
- tructions Plug in the mini donuts maker and let it warm up.
- In a bowl, mix the dry ingredients together with a whisk.
- In a separate bowl, mix the wet ingredients together.
- Pour the wet into the dry ingredients and whisk until combined.
- Lightly oil the donuts molds with a bit of coconut oil to prevent sticking.
- Pour a bit of the chocolate batter into each hole, barely filled to the top, close the lid and bake for 3-4 minutes.
- Repeat this step until you have used all of the batter.
- It should make about 20 donuts.
- Let cool on a wire rack, while we make the different toppings.
- For the Chocolate and Nuts donuts Chop the nuts and goji berry into tiny pieces and mix together.
- In a small bowl combine the coconut oil, stevia powder and cocoa powder.
- If the coconut oil is hard, microwave it for a few seconds first.
- Wait until the chocolate sauce cools down has the consistency of honey before dipping the donuts in it.
- If it's winter, it should take a couple of minutes on the countertop, but if it's summer, you'll need to refrigerate it for a few minutes.
- Once thick, dip the top of each donut into the chocolate sauce.
- Immediately top with the chopped nuts while the chocolate sauce is still runny so that they can stick.
- Once coated, let them cool on the counter (in winter) or in the fridge (in summer).
- *If the chocolate sauce hardens up, just microwave it for 3-5 seconds until it's soft again.
- For the coconut flakes donuts In a small bowl combine the coconut oil, stevia powder and cocoa powder.
- If the coconut oil is hard, microwave it for a few seconds first.
- Wait until the chocolate sauce cools down has the consistency of honey before dipping the donuts in it.
- If it's winter, it should take a couple of minutes on the countertop, but if it's summer, you'll need to refrigerate it for a few minutes.
- Once thick, dip the top of each donut into the chocolate sauce.
- Immediately top half of the donuts with the coconut flakes while the chocolate sauce is still runny so that they can stick.
- Once coated, let them cool on the counter (in winter) or in the fridge (in summer).
- *If the chocolate sauce hardens up, just microwave it for 3-5 seconds until it's soft again.
- For the Raspberry & Cream Chocolate Donuts Add the frozen raspberries to a small bowl and microwave for 30 seconds.
- Take them out and crush with a fork.
- In a small bowl, add 3 tbsp of coconut butter.
- If it's hard, just microwave it a few seconds until soft.
- Dip the top of each donut into the coconut butter and let cool on a wire rack.
- Carefully place a few pieces of the crushed raspberries on each donut.
- Add 3 tbsp of coconut butter into a different small bowl and add the cocoa powder and stevia powder.
- Mix well.
- (If the coconut butter is hard, just microwave it a few second until soft) Transfer the coconut chocolate sauce in a piping bag attached with a 3mm round tip.
- Drizzle the chocolate sauce over each donut.
- Let cool on the counter (in the winter) or the fridge (in summer).
- Recipe Notes Keep the donuts refrigerated in summer, or on the counter in winter in a sealed container.
- Feel free to decorate them as you wish.
Originally posted 2019-02-20 18:29:39.
