Chocolate Paleo Donuts with Espresso Glaze

Course: Breakfast

Cuisine: American

Keyword: Grain Free Chocolate Donuts with Espresso Glaze, grain free desserts

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: donuts

Calories: 403kcal

Author: Ashley

Grain-Free Chocolate Donuts are the perfect paleo-friendly treat. Made with coconut flour and sweetened with maple syrup plus topped with an espresso glaze for the mocha lovers.

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Ingredients

1/2 cup unsweetened cocoa powder
1/3 cup coconut flour
3 TBS tapioca flour
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 cup milk
2 tsp apple cider vinegar
1/4 cup creamy nut or seed butter I used cashew but sunbutter or tahini would work
1/3 cup avocado oil or melted/cooled coconut
1/3 cup pure maple syrup
3 large eggs

for the glaze:

2 TBS coffee creamer*
1 tsp espresso/coffee powder
2/3 cup powdered sugar* see notes for alternatives
2 TBS mini chocolate chips
1/2 tsp coconut oil

Instructions

Preheat oven to 375º F. I recommend a silicone donut pan here. No spray needed if using silicone.
Sift cocoa powder and coconut flour into medium bowl – you can also whisk together but sifting removes most lumps. Whisk in tapioca flour, baking soda, baking powder and salt; set aside.
In a small bowl combine milk with apple cider vinegar; set aside.
In large bowl using whisk or electric mixer, combine nut/seed butter with oil and maple syrup. Add in eggs one at a time until combined.
Add bowl of dry ingredients mixing until almost smooth, then gently add in milk-vinegar mixture. Batter should feel kind of like thick, wet cake batter.
Evenly distribute donut batter into 6 donut cavities – in my donut pan I left about 1/4" room from center top. If you'd like to fill 8-9 cavities your donuts won't be as thick and less baking time may be required.
Bake donuts for 10-12 minutes, or until inserted toothpick comes out clean. Allow donuts to cool in pan for a few minutes before gently transferring to cooling rack. Allow donuts to cool completely before glazing.
Make the glaze: in a medium bowl (shallow enough for dipping) combine coffee creamer with espresso powder until dissolved. Add in powdered sugar and stir until no lumps are present. For the chocolate drizzle: melt chocolate chips and coconut oil in 15 second increments, stirring in between until melted.
Dip donuts into espresso coffee glaze and place back on cooling rack. TIP: I dipped the "bottom side" of the donuts because that was the smoother side of the donut. Once glaze has set (about 5-10 minutes) drizzle with melted chocolate if desired.
ENJOY!

Notes

*You can also use 2 TBS cold brew coffee.

I did not test other flours here so I can't recommend any good subs.

Nutrition