Double Chocolate Doughnuts (grain-free)
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 21 mini doughnuts
- ¼ c. Baking Cocoa Powder
- ¼ c. Coconut Flour
- ½ tsp. Baking Soda
- ¼ tsp. Ground Cinnamon
- 2 Large Brown Eggs
- ¼ tsp. Vanilla Extract
- 3 tbsp. Coconut Oil (liquid)
- 3 tbsp. Natural Maple Syrup
- ⅛ c. Dark Chocolate Chips
- Pecan Pieces (optional)
- Preheat oven to 350°. Lightly spray a mini doughnut pan with cooking oil.
- In a large bowl, mix the cocoa powder, coconut flour, baking soda and cinnamon.
- In a separate bowl, mix the the eggs, coconut oil, vanilla extract. and maple syrup.
- Add the dry ingredients to the wet and mix well.
- Fold the chocolate chips into the batter.
- Using a spoon, fill each doughnut pan cup halfway with batter.
- (Optional) Add a pecan piece to the top of each doughnut.
- Bake for 8-10 minutes - should easily pop out without sticking to pan when done.
- Let cool on a wire rack and then enjoy!
This makes just shy of a full 2 dozen mini doughnuts.
Serving size: 1 mini doughnut Calories: 35.7 Fat: 2.2 g Carbohydrates: 3.6 g Sugar: 2.2 g Sodium: 39.6 mg Fiber: .9 g Protein: 1.0 g
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/double-chocolate-doughnuts-grain-free/
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