Paleo Chocolate Donuts (Print View)
Rich and soft chocolate donuts made with almond flour and protein powder, finished with a creamy almond butter-chocolate glaze.
# What You'll Need:
→ Donuts
01 -
35g hemp protein powder, measured carefully
02 -
95g almond flour, make sure it's finely ground and leveled
03 -
32g cocoa powder, measured precisely
04 -
1/4 tsp salt for balance
05 -
1/2 tsp baking soda to help it rise
06 -
Optional: 1/2 tsp ground cinnamon for a hint of spice
07 -
2 eggs, use large ones
08 -
2 tsp vanilla extract for flavor
09 -
1/4 cup pure maple syrup
10 -
1/4 cup plain coconut yogurt, unsweetened
→ Glaze
11 -
1/3 cup chocolate chips, dark variety
12 -
2 Tbsp almond butter, smooth or creamy
13 -
1 tsp coconut oil
# Directions:
01 -
Heat oven to 350°F (175°C). Lightly grease 6 donut pan wells and keep handy.
02 -
Mix cocoa, hemp protein, almond flour, baking soda, cinnamon, and salt in a big bowl.
03 -
Add yogurt, eggs, vanilla, and maple syrup to the dry mixture. Whisk until it’s smooth and no lumps remain.
04 -
Spoon batter into the greased donut wells, filling almost all the way. Or use a plastic bag, cut the tip, and pipe it in for even results.
05 -
Bake in the preheated oven for 18-20 minutes. Check they’re set with a toothpick.
06 -
Take donuts out of the pan after a few minutes. Move them to a wire rack and let them cool down properly before glazing. Put them in the fridge to speed this up if needed.
07 -
Melt chocolate with coconut oil—either heat in a saucepan on low or microwave in short bursts, stirring often. Mix in almond butter until it’s creamy.
08 -
Take a cooled donut and swirl it in the glaze. Place it on parchment paper or a rack for the glaze to settle.
09 -
Pop the donuts in the fridge or freezer so the glaze firms up nicely.
# Notes:
01 -
These donuts have a soft interior and are baked instead of fried, making them a lighter treat.
02 -
Keep donuts fresh in an airtight container in the fridge for about 5 days.