Chocolate Donuts with Peanut Butter Glaze
1 1/4 cups peanut flour (non-defatted)
*if using defatted peanut flour, see extra directions below
1/3 cup cocoa powder
1/4 cup granulated erythritol
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
2 tbsp coconut oil, melted
1/2 tsp vanilla extract
8 drops stevia extract
1/4 cup almond milk
*if using defatted peanut flour, see extra directions below
1/3 cup cocoa powder
1/4 cup granulated erythritol
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
2 tbsp coconut oil, melted
1/2 tsp vanilla extract
8 drops stevia extract
1/4 cup almond milk
Glaze:
2 tbsp peanut butter
2 tbsp whipping cream
2 tbsp almond milk
1 tbsp powdered erythritol
6 drops stevia extract
2 tbsp peanut butter
2 tbsp whipping cream
2 tbsp almond milk
1 tbsp powdered erythritol
6 drops stevia extract
Garnish:
2 tbsp chopped peanuts
2 tbsp chopped peanuts
Preheat oven to 325F and grease a donut tin.
In a large bowl whisk together peanut flour, cocoa powder, granulated erythritol, baking powder, baking soda, and salt. In another small bowl, whisk together eggs, coconut oil, vanilla and stevia. Add egg mixture to peanut flour mixture and stir until thoroughly combined. Add almond milk and stir until smooth.
*If you are working with defatted or partially defatted peanut flour, you will need to add additional liquid. Simply add more almond milk, 1 tbsp at a time, until you get a consistency like muffin batter.
*If you are working with defatted or partially defatted peanut flour, you will need to add additional liquid. Simply add more almond milk, 1 tbsp at a time, until you get a consistency like muffin batter.
Fill holes of donut tin 2/3 full (you will likely have to do 2 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, place peanut butter in a microwave-safe dish, and warm gently in 20-second intervals until peanut butter is very soft. Stir in whipping cream and almond milk until smooth and well combined. Stir in powdered erythritol and stevia. Spread glaze onto donuts with a knife. The glaze won’t be pourable, but is should be fairly thin and spreadable. If you find yours too thick, add another tablespoon of almond milk until it thins out a bit.
Sprinkle with chopped peanuts.
Makes 9**. Each donut has a total of 12g of carbs and 2g of fiber, but only 6.7g of carbs if you subtract erythritol. Total net carbs = 4.7g.
**Not all donut pans are created equal. Mine is made by Fox Run and appears to be somewhat smaller than those made by Wilton, although it is not a mini-donut pan. So you may only get 6 donuts out of this recipe.
Read more at http://alldayidreamaboutfood.com/2011/07/chocolate-donuts-with-peanut-butter-glaze-low-carb-and-gluten-free.html#U8Fy2M8Esjf6Sa2K.99
