Mini Vanilla and Chocolate Donuts (Edit recipe)

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This paleo version of vanilla with chocolate glaze donuts is a classic combination. As a teenager I worked in a family friend’s bakery and they were known for their donuts. I always enjoyed dipping the fresh donuts in the glaze and smelling the warm chocolate. Hope you enjoy this healthier version.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 8

Ingredients

.5 cup Buttermilk, Or full fat coconut milk
1 whole Egg
.25 cup Olive Oil
.25 cup Pure Maple Syrup, Or honey
1 tsp Pure Vanilla Extract
2 cups Almond Flour
.5 cup Tapioca Starch
1 tsp Baking Powder
.5 tsp Sea Salt

Glaze

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl combine the wet ingredients and stir to blend.
In a separate small bowl combine the dry ingredients and stir to blend.
Pour the wet ingredients into the dry and whisk to combine, a few lumps are fine.
Heat up the donut maker.
Scoop the batter into a large plastic bag and seal. Turn sideways and snip off 1/2” on one corner.
Using the opening pour the batter into the donut mold and cook according to pan instructions.
Check after 3 minutes (typically time is 3-5 minutes).
Carefully remove donuts onto cooling rack and continue until batter is gone.
In a small pan melt the chocolate, ghee, and milk on low heat. Stir periodically.
When smooth pour into a small bowl.
Dip each donut in chocolate and return to cooling rack to set.

Notes

I use chopsticks to turn the donuts or remove them from pan. Store in air tight container for up to 3 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	181
Fat:	14 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	10 g
Sodium:	242 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.