I love chocolate! I mean, I really love chocolate! One of the best things about chocolate, other than the addictive taste, of course, is that it is loaded with antioxidants. It also packs a healthy punch of magnesium.
What is better than chocolate? Chocolate donuts, of course! I hesitated to purchase donut pans, partly because I thought the donuts would seem fake-like a cupcake masquerading as a donut. I also have limited storage in my kitchen, so I like everything in my kitchen to have more than one purpose. Donut pans, well, they are only good for making donuts. Finally, an intense longing for chocolate donuts changed my mind and I purchased the pans.
I don’t regret the purchase one bit. The donuts look beautiful on both sides-like a, well, a donut. The donut pans found a home among my versatile cookie sheets and I find I use them frequently. Since I developed this recipe, I make these donuts at least once a week. They are fast, easy and tasty–perfect for even weekday mornings! Who knows, maybe I’ll find an additional use for the donut pans. Bagels, anyone?
- Coconut oil spray to coat donut pans
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated stevia erythritol mix or sweetness equivalent of powdered pure stevia
- 2 Tablespoons coconut oil, melted
- 3 large eggs
- 1 Tablespoon vanilla extract
- 1/3 cup almond or coconut milk
- Preheat oven to 350F.
- Spray two donut pans (each with room for six donuts) with oil.
- In a medium bowl, combine almond flour, cocoa powder, sea salt, baking soda and sweetener.
- Use a whisk to mix thoroughly.
- Add coconut oil to dry ingredients and stir until absorbed.
- Add the eggs, vanilla extract and milk.
- Stir batter until smooth
- Spoon into prepared donut pans.
- Bake for 10 to 15 minutes.
- Donuts are done when the top springs back when touched.
- Place pans on a cooling rack and allow to cool 5 minutes before eating.
- Adding the melted coconut oil and combining it before the cold wet ingredients helps prevent it from becoming a solid mass in the batter.