Written by Sarah Canfield
Grain Free Chocolate Donuts with Strawberry Icing

Grain Free Chocolate Donuts with Strawberry Icing

Looking for a sweet treat this Valentine’s Day? Try this recipe by nutritionist Sarah Canfield.

Servings: Makes 6 donuts

Serving size: 1 donut

INGREDIENTS

For the Donut Batter:

  • 2large eggs 
  • ⅓ cupalmond flour
  • 1 tsp organic monk fruit sweetener (optional)
  • ¼ cupghee
  • ⅓ cupnut butter (macadamia, almond, etc.)
  • 1 teaspoonvanilla extract 
  • ⅓ cup+1 tablespoonunsweetened cocoa powder
  • ½ teaspoonbaking powder 
  • ½ teaspoonbaking soda
  • ¼ teaspoonsea salt 

 

For the Strawberry Glaze:

  • 2 tbspstrawberry puree (cooled)
  • 4 tbsppowdered monk fruit 

 

For the Strawberry Puree:

  • 2 3/4 cups sliced strawberries (1 pound)
  • 1/4 cup water (omit if using frozen berries)
  • 2-3 tablespoons powdered monk fruit sweetener
  • A pinch of sea salt

 

INSTRUCTIONS

  • Preheat the oven to 350 degrees. Spray a 6-count donut pan with cooking spray. 
  • In a medium bowl, whisk together the eggs, melted ghee (cooled slightly before adding to the bowl), nut butter, and vanilla.
  • Sift in the almond flour, cocoa powder, baking powder, and baking soda. Add the salt and mix well. 
  • Divide the batter among the 6 donut cavities in the prepared pan, smoothing the tops with a spoon or your finger.
  • Bake for 12-15 minutes or until toothpick inserted into a donut comes out clean.
  • Remove from the oven and let the donuts cool at least 10 minutes before removing from the donut pan.

 

For Strawberry Glaze

  • Mix glaze ingredients together and use a spoon to drizzle strawberry glaze on top of donuts. Top with fresh strawberries, shaved dark chocolate, coconut flakes, or nuts if desired.

 

To make the Strawberry Puree

  • In a saucepan, bring berries and water, if using, to a boil.
  • Reduce heat to medium high, cook and stir until berries become soft enough to mash.  
  • Mash berries with a potato masher OR remove pan from heat and carefully use an immersion blender to puree.
  • Taste before adding sweetener, then add to taste. I use 2 to 3 tablespoons. 
  • Add a pinch of pink sea salt, if desired.
  • Use immediately or allow to cool before pouring into a jar (or container) with a lid and store in the refrigerator.

 

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