Chocolate PB Dipped Donuts
Equipment
Ingredients
DONUTS:
- 1 1/4 cups allulose (or equivalent) plus 1 tsp stevia glycerite
- 1 3/4 cups peanut flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon Redmond Real salt
- 2 large eggs
- 1 cup unsweetened macadamia nut milk
- 1/2 cup coconut oil melted (or butter)
- 2 teaspoons vanilla extract
CHOCOLATE DIP OPTION:
- 2 tablespoons coconut oil (or butter)
- 1 ounce unsweetened baking chocolate chopped
- 10 tablespoons heavy cream (or coconut cream)
- 1/4 cup allulose plus 1/2 tsp stevia glycerite
PEANUT BUTTER DIP OPTION:
- 1/2 cup cream cheese softened (or coconut cream)
- 1 cup natural peanut butter
- 1/4 cup allulose plus 1/2 tsp stevia glycerite
- 1/4 cup unsweetened macadamia nut milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease mini donut pans with avocado oil spray.
- In a medium bowl, stir together the sweetener, peanut flour, cocoa, baking soda, baking powder, and salt. Add the eggs, almond milk, oil and vanilla, mix for 3 minutes with an electric mixer. Pour evenly into the two prepared pans.
- Bake for 12-15 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
CHOCOLATE DIP:
- Place the butter and chopped chocolate in a double boiler (or in a heat-safe dish over a pot of boiling water). Stir well until just melted (don’t burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Use chocolate to dip the donuts.
PEANUT BUTTER DIP:
- In a mixing bowl, combine all the ingredients; mix well. Place in a cute dish to serve with the donuts.
Notes
Nutritional Information with PEANUT BUTTER DIP:
192.9 calories, 13.3g fat, 12.2g protein, 7.5g carbs, 3.2g fiber
Nutrition
Calories: 184.3 | Fat: 16.1g | Protein: 8.6g | Carbohydrates: 5.1g | Fiber: 2.3g | P:E Ratio: 0.5