Almond Flour Donuts
Easy, quick, and delicious almond flour donuts that will disappear on the same day!
Servings: 6 donuts
Equipment
- 1 large bowl
- 1 Donut tray with 6 donut holes
Ingredients
- 1 + 1/4 cup almond flour
- 1/2 cup brown sugar or you can use coconut sugar
- 1 egg
- 1/2 cup full fat milk
- 1 tsp pure maple syrup or vanilla extract
- 1/2 tsp ceylon cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp coconut oil cooled and melted
Toppings
- 3 tbsp chocolate spread or chocolate of your choice
- 1 tsp coconut oil makes the chocolate smooth
Instructions
- Preheat the oven to 175°C and lightly grease your donut tray if needed.
- In a large bowl, whisk together the brown sugar, egg, melted and cooled coconut oil, milk, and maple syrup until well combined.
- Next, add the almond flour, baking powder, salt, and cinnamon, and whisk again until the batter is smooth.
- For easy piping, place a freezer bag inside a cup to hold it steady, then pour the batter into the bag. Cut a small slit in the corner of the bag, and pipe the batter into the donut tray, filling each mold up to the top to ensure your donuts come out thick and fluffy.
- Bake in the oven for 15 minutes. Check with a skewer around the 12-minute mark—if it comes out clean, they’re done. I found that 15 minutes was just right, as the donuts continue to cook slightly while cooling.
- Once baked, let the donuts cool completely to avoid breaking. While they’re cooling, melt your chocolate spread (or regular chocolate) with coconut oil in a saucepan over low heat. Stir constantly to prevent burning, and once the mixture is smooth, remove from heat.
- Handle the donuts gently when dipping them in the chocolate, as they may still be warm on the inside and can easily break.
- Make sure you dip the part that was at the bottom of the tray (as the top part tends to come out flat).
- Pop in the fridge for 20 minutes or until chocolate hardens.
- Enjoy!
