– 2 Eggs – 2 Tbsp Unsweetened coconut milk – 1 teaspoon Vanilla essence – 1/2 teaspoon Baking soda – 1/2 teaspoon Apple cider vinegar – 1/4 cup Erythritol – 1 1/8 cup Almond Flour CHOCOLATE PEANUT BUTTER GLAZE – 1/4 cup Sugar-free Dark Chocolate – 2 tablespoons Natural Peanut butter – 1/2 tablespoon Coconut oil
In a medium mixing bowl, whisk eggs, coconut milk, vanilla, baking soda, and apple cider vinegar.
Add Almond Flour
Stir in almond flour and sugar-free crystal sweetener. Combine until it forms a donut dough - about 1 minute.
Transfer to pan
Oil a non-stick 6-hole donut pan with vegetable oil of your choice or coconut oil. Fill each donut hole up to 3/4 to leave some space for the donuts to rise.
Preheat oven to fan bake 350°F (180°C). Bake for 12-15 minutes or until a skewer inserted in the center of donuts comes out clean, and the top is set and golden/brown.
Making the Glazing
In a small bowl, add sugar-free chocolate, peanut butter, and coconut oil. Microwave by 30 seconds bursts, stir and repeat until the mixture is fully melted.
Dip the donuts
Dip each donut upside down into the glazing - make sure you dip the side that was in contact with the donut pan.
Add Peanut Pieces
Decorate your donuts with small peanut chunks and a drizzle of peanut butter.
NET CARBS FAT PROTEIN
Serving: 1 Donut Makes: 6 Donuts
Prep: 10 Minutes Cook: 15 Minutes
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