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Chocolate Peanut Butter Donuts

By October 9, 2011December 3rd, 2020Breakfast, Dairy Free, Desserts, Vegetarian

Testimony of the Day

“A year ago I met Maria Emmerich for a health assessment and consultation. My main goal was to lose a few pounds. However, I had also been suffering from IBS, allergies, and many sinus infections over the past several years.Maria helped me change my diet and my life. She has a wealth of knowledge on how vitamins, chemicals and different foods can affect our metabolism, moods and energy levels. I would highly recommend her to anyone looking to make a lifestyle change, lose weight and get healthier for good, not just temporarily on the latest fad diet. She has a wealth of information on her blog, www.mariahealth.blogspot.com. The results will amaze you!

I have not had a sinus infection in 12 months and my IBS problems disappeared. No more allergy related eczema. And I lost weight (of course now gained being pregnant, but I’m smaller than I was with either of my previous pregnancies!). Feel free to ask me any questions. I highly encourage all of my friends to check out Maria’s books and websites if you are serious about getting healthy!”

To get started on your path to health click HERE. I’d be honored to help you too!

Chocolate Peanut Butter Donuts

In my family we treat corn, carrots, potatoes, and white rice as if they were sweets (i.e. sugar = excess weight gain). They are all simple carbohydrates as are the products made from them (chips, cereal, rice cakes and pretzels…). So we never use alternative flours made from corn, rice or potatoes. Remember 4 grams of carbohydrates equal 1 teaspoon of sugar in our body! My new favorite is peanut flour; it is low in carbohydrates, high in protein and healthy fats. It also gives my baking a great flavor.

2 cups peanut flour
1/2 cup Swerve confectioners (or equivalent)
3 1/2 tsp baking powder
1 tsp Celtic sea salt
1/8 tsp baking soda
1 1/4 cups unsweetened almond milk
1 tsp vanilla
3 large eggs

Preheat oven to 350 degrees. Line donut or cupcake pans with paper liners or you may also grease donut or cupcake pans. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute. Spoon batter into greased donut pan until they are 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Frost your peanut butter donuts with chocolate icing.

Makes 12 Donuts (per donut): 110 calories, 7.6 carbs, 3g fiber, 14g protein!

6 TBS unsweetened cocoa powder
1/4 cup butter
1/4 cup Swerve confectioners (or equivalent)
1/4 cup vanilla almond milk
1/2 tsp vanilla extract

To make the frosting, Melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the sweetener, almond milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled donuts and enjoy!

1 ChocoPerfection Bar
2 TBS unsweetened almond milk

Melt the chocolate, mix with almond milk. Then spread over donuts. Makes 8 donuts.

Traditional Cake Donut = 360 calories, 20g fat, 4g protein, 40 carbs, 1g fiber
“Healthified” Donut = 144 calories, 8.7g fat, 12g protein, 7.9 carbs, 3.9g fiber


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • HampYoung says:

    what about peanuts being highly allergenic and often containing molds?

  • Anonymous says:

    do you make your own peanut flour? or do you purchase it online? Thank you.

  • Anonymous says:

    This sounds great, but I’m confused. Does it make 6 or 24? Cupcakes or donuts? You refer to both.

    Now, all I have to do is figure out where to find peanut flour.

  • Anonymous says:

    I was wondering if these calories are for donuts or cupcakes because the recipe is a donut recipe, but in the directions you say cupcakes. Should I use a donut or cupcake baking pan? Would there be 24 donuts made from this batch or is that for the cupcakes?

  • Bobbi Kenow says:

    I love when you post a new, delicious recipe and I just so happen to have all of the ingredients on hand!! My cupcakes are in the oven as I type…I wanted to mention that I followed the recipe to the letter and it made 14 cupcakes. Can’t wait for my kids to try them 🙂

  • Anonymous says:

    Hi, I am working with Ideal Sweetener. What a great looking recipe! We see that you tried Truvia. Have you tried the sugar alternative Ideal No Calorie Sweetener when cooking or baking yet?. Visit http://bit.ly/atgBD1 for $1 off! Have a wonderful day!

  • I often purchase it online, but I often buy it at Trader Joes.

  • Tinkers says:

    Just made these in a Sunbeam donut maker!! Kids loved them and didn’t have a clue they were healthier. They just asked for more but sadly, I’m out of eggs! Oh! And instead of frosting, I filled the holes with NSA preserves since the donut maker doesn’t make a real hole.

  • That makes me SO happy!

  • Molly K says:

    Made these yesterday with my 5 year old! We are making one donut recipe a week from your book. We found them very tasty. These stuck like the dickens for me (I used a mini muffin pan). I thought I bought a fairly decent brand, but maybe not. Do you find yours stick in the Brand you link to?

  • Bummer! If you scroll to the bottom of the recipe, you can click on the words to see where I bought my donut pan. I also used coconut oil spray to keep the batter from sticking.

    I hope that helps;)

  • Laura Craddock says:

    I have a son with nut allergies…wonder if these would be as good with Sunbutter (sunflower seeds)?

  • Yes! You could use finely ground sunflower flour.

    Happy Eating!

  • Anonymous says:

    Do you know if there is a way of making homemade peanut flour?

    • I have not tried it but I think it should work (just like homemade almond flour). You just have to be sure to not overdo it and make peanut butter. 🙂 Also, I think the store bought peanut flours are somewhat defatted so you may have to adjust your ratios. 🙂

  • sublimebetty says:

    Can almond flour be subbed for peanut flour?

  • Melissa Brown says:

    I purchased the donut pan from your Amazon store. Now I need recipes. Which cookbook has the most in it? Also, where would I find peanut flour. Our local Food Fantasies store has almond and coconut but not peanut.

  • Angela says:

    All I can say is WOW! These are absolutely delicious, no reason to ever eat at Krispy Kreme again!

  • Kristi says:

    Hello, Maria!

    I have thoroughly enjoyed reading your website over the past few days! My husband and I (and our 3 boys mostly) have been eating sugar free and gluten free since July 29. My husband landed in the hospital thinking he was having a heart attack and it was just a severe acid reflux attack. The doctor pretty much told him that he would be on Prilosec for the rest of his life. That could NOT be right! I came home and researched and changed his diet. Anytime he has had wheat, he has a flare up. So now we are gluten free. I have always cooked from scratch and used organic ingredients as much as possible but had some trouble dropping weight since my 3rd boy was born 8 years ago. I have tried and been very diligent. Since eating this way, My hubby has been off the Prilosec and has dropped 38 pounds. I have dropped 24 pounds and gone from a tight 16 to an 8. I still have some more to lose but the benefits beyond weight loss are amazing. My 16 year old son had severe acne and now he only gets the occasional blemish. My chunky 12 year old son is in a smaller size pants than last year! No longer a “husky”! My 8 year old is a different kid. We had never done HFCS or food dyes or processed foods but, cutting out even “natural” sugar has been amazing for his behavior.

    So now that I eat sugar free and grain free, I have been noticing that when I eat beans, I get really bad heart burn. That never used to happen to me. As I was reading, I noticed that do not eat beans. Will I lose more weight and feel better if I cut out beans? Is there a link between heart burn and beans? I also find that I am hungry sooner after a meal like chili with beans.

    Anyway, I made these tonight in the form of mini muffins since I didn’t have a donut pan. We have another boy spending the night so the 4 boys ate their donuts and I heard our guest say, “Your mom is the coolest! She makes treats and junk all the time!!!” So thanks for the amazing recipes and for making me the coolest mom in the state! My husband thanks you . . . Reese’s is his favorite and he is licking the glaze from his fingers as I type!

  • Erin says:

    These are one of my favorite recipes of your. ESPECIALLY the frosting. Do you have the nutrition values on the frosting by any chance. Love this way of eating. I am the smallest I have been since high school and I am eating more than I ever have in my life.

    • cemmerich says:

      Awesome! Would you mind sending me a little testimony and before after photo if you have one? Just use the Contact above. Thanks!

  • Erin says:

    Never mind. I feel kind of stupid now. If I subtract your total values from your donut values, I will get my answer. Still, best donut recipe EVER!

  • TiJa says:

    Sitting here enjoying my chicory root “coffee” and chocolate frosted donut sprinkled with walnuts. I never thought I’d be able to have a Saturday morning like this again…My hubby & kids, as well as myself, are beyond impressed! Thank you!

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