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:
- 2 large eggs
- ⅓ cup almond flour
- 1 tsp organic monk fruit sweetener (optional)
- ¼ cup ghee
- ⅓ cup nut butter (macadamia, almond, etc.)
- 1 teaspoon vanilla extract
- ⅓ cup + 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
For the Strawberry Glaze:
- 2 tbsp strawberry puree (cooled)
- 4 tbsp powdered 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.
