Did you think you couldn’t eat donuts on the LCHF diet? Think again! These almond flour-based donuts are so light and fluffy, and the addition of a smooth chocolate glaze really puts them at the very top. Even people who are not on the keto diet were therefore excited about them because they were not open in liters of oil.
Ingredients: Doughnuts 2 eggs 2 tablespoons unsweetened coconut milk or milk of your choice 1 teaspoon vanilla essence 1/2 teaspoon baking soda 1/2 teaspoon apple cider vinegar 1/4 cup erythritol 1 cup + 2 tablespoons almond flour
Glaze: 1/4 cup dark sugar-free chocolate 2 tablespoons peanut butter 1/2 tablespoon coconut oil
Process: Preheat oven to 180 degrees. Grease a 6-compartment donut pan with the vegetable oil of your choice or coconut oil and set aside. In a medium mixing bowl, mix the eggs, coconut milk, vanilla, baking soda, and apple cider vinegar. You don’t have to stir for long to combine everything and beat the eggs. Stir in almond flour and sweetener. Stir until you get a dough. Fill each donut hole in the baking dish to 3/4 full to leave some space to the top. Bake for 12-15 minutes or until the top of the donuts is golden / brown. Before adding the chocolate and peanut butter glaze, cool them to room temperature.
In a small bowl, add the sugar-free chocolate, peanut butter and coconut oil, melt over the steam bath. Dip each donut upside down into the glaze - be sure to dip the side that was in contact with the donut pan. Place each donut on a plate or cooling rack - on the glaze-free side to cool.
BON APPETIT!
Photos are taken from google.com.
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@Purebeauty
Not familiar with erythritol. But I miss eating donuts. I miss fast foods. I miss pizza. I miss pasta. 😭