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

13

Serves: 8

Ingredients

.5 cup Buttermilk, Or full fat coconut milk
1 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

Cook Mode

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:	329
Fat:	27 g
Carbohydrates:	28 g
Protein:	4 g
Cholesterol:	10 g
Sodium:	162 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.