Chocolate Glazed Paleo Donuts
These are hands down my favorite donuts in the entire world. Unlike the sugar headaches I inevitably get from “regular” donuts, I can devour these suckers guiltlessly with the only consequence being a big ol’ protein boost. If you don’t already have a donut pan, it is definitely worth the investment for a future filled with these fluffy chocolate-y treats. The trick to making these donuts is to be patient to make sure they cool at each step before glazing and after glazing – pop them in the fridge to speed the process up! Enjoy these donuts for breakfast, with a cup of steaming coffee or for a mid-afternoon snack!
- 1 ¼ cup almond flour
- ¼ tsp baking soda
- 3 tbsp pure maple syrup, grade B
- 1 tsp apple cider vinegar
- ¾ tsp vanilla extract
- 2 tbsp coconut oil, melted
- 2 eggs, separated
- ¾ cup dark chocolate
- 2 tbsp coconut oil
- Preheat oven to 350 degrees and grease 6-mold donut pan with coconut oil.
- Combine almond flour and baking soda in large bowl.
- Combine maple syrup, apple cider vinegar, vanilla extract, coconut oil and egg yolks (set aside the egg whites) in a separate medium bowl.
- Mix the wet ingredients into the dry ingredients and set aside.
- Whisk the egg whites together until firm peaks form then fold egg whites into the batter.
- Distribute the batter evenly between the 6 molds.
- Bake for 12-15 minutes until lightly golden then allow the donuts to cool.
- Microwave the dark chocolate and the coconut oil together in a glass bowl for 15 seconds at a time until melted, stirring in between.
- Use a knife to “frost” each donut then chill in the refrigerator until the glaze hardens.