Ingredients
Scale
Donuts
- 1 1/2 cups blanched almond flour (140g)
- 1/3 cup tapioca starch (42g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 3 Tbsp miniature dark chocolate chips
Chocolate Glaze
- 1/3 cup dark chocolate chips
- 1 tsp coconut oil
- 1 Tbsp almond butter
Instructions
- Preheat your oven to 350 degrees F. Grease 8 slots of a donut pan/s and set aside. I have silicone donut molds and greased them with palm shortening. Since silicone pans are flimsy, I set them on a baking sheet.
- Next, combine the dry ingredients in a large mixing bowl. This includes the almond flour, tapioca starch, baking soda and salt.
- Whisk in the wet ingredients: eggs, maple syrup and vanilla.
- Fold the chocolate chips into the batter.
- Pour the batter into your greased donut pan, filling each slot about 1/2 way. You should get 8 donuts.
- Place the donuts in the oven and bake at 350 degrees for 15 minutes.
- After baking, let the donuts sit in the pan for 5-10 minutes, then transfer them to a wire cooling rack.
- You can enjoy the donuts as-is, or top them with a chocolate glaze. Before adding the glaze, make sure the donuts are fully cooled. You can pop them in the fridge to cool them faster.
- For the glaze, melt the dark chocolate and coconut oil. Then mix in the almond butter. Dip each of the donuts into the glaze, covering the top half of the donuts.
- Place the donuts back on the wire rack and let the chocolate set. Again, placing them in the fridge will speed up this process.
- Leftovers are best stored in an airtight container in the fridge, up to one week.