Chocolate Matcha Almond Flour Donuts
These deliciously spongey + chocolatey gluten free baked donuts are the perfect small batch treat for when you need a low carb sweet treat fix!
Ingredients
For the Chocolate Doughnut
- 1 ¼ cup almond flour
- ⅓ cup monkfruit
- 1 teaspoon baking powder
- ¼ cup cocoa powder
- 2 tablespoon almond oil
- 2 tablespoon chocolate almond milk
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 2 large eggs
For the Matcha Glaze
- ⅓ cup powdered monkfruit sugar
- 1 tablespoon matcha optional
- 6 tablespoon coconut cream
Instructions
- Pre-heat the oven to 350F and grease a silicone donut pan.
- In a large mixing bowl add eggs, monkfruit, vanilla, almond oil and almond milk + beat until smooth.
- Next add almond flour, baking powder, cocoa powder, and salt to the wet ingredients. Using a silicone spatula, fold dry ingredients into wet until fully incorporated. If your batter has some clumps, gently whisk until no clumps remain being careful not to over mix the batter.
- Pour or pipe batter into silicone donut pan and place donut pan on a baking sheet for easier in and out of the oven. Bake for 15 minutes or until a toothpick comes out clean.
- While donuts bake, whisk together powdered monkfruit sugar, coconut cream, and matcha if using until a smooth glaze forms.
- Allow donuts to cool completely prior to glazing. Once donuts are cool, dip them top down into the glaze. Sprinkle with additional dark chocolate or cacao nibs if desired.
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