- 9
Ingredients
- GLAZE:
- 1 1/4 cups peanut flour
- 1/3 cup cocoa powder
- 1/4 cup granulated erythritol
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 8 drops stevia extract
- 1/4 cup almond milk
- 2 tablespoons peanut butter
- 2 tablespoons whipping cream
- 2 tablespoons almond milk
- 1 tablespoon powdered erythritol
- 6 drops stevia extract
- 2 tablespoons peanuts, chopped (for garnish)
Preparation
Step 1
1. Preheat oven to 325 degrees F and grease a donut tin.
2. In a large bowl whisk together peanut flour, cocoa powder, granulated erythritol, baking powder, baking soda, and salt. In another small bowl, whisk together eggs, coconut oil, vanilla and stevia. Add egg mixture to peanut flour mixture and stir until thoroughly combined. Add almond milk and stir until smooth.
3. Fill holes of donut tin 2/3 full (you will likely have to do 2 batches). Bake for 18 to 20 minutes, or until set and donuts spring back when touched. Let cool in pan 5 minutes and then flip out onto a wire rack to cool completely. Repeat with remaining batter.
4. For the glaze, place peanut butter in a microwave-safe dish, and warm gently in 20-second intervals until peanut butter is very soft. Stir in whipping cream and almond milk until smooth and well combined. Stir in powdered erythritol and stevia. Spread glaze onto donuts with a knife. The glaze won't be pourable, but is should be fairly thin and spreadable. If you find yours too thick, add another tablespoon of almond milk until it thins out a bit.
5. Sprinkle with chopped peanuts.