Healthy Double Chocolate Coconut Donuts

Prep Time: 10 minutes     Total Time: 35 minutes    Yields: 12 donuts

Ingredients

• 2 cups blanched almond flour
• 1 cup sweetener*
• 1/2 cup cacao powder
• 2 scoops chocolate protein powder
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/3 cup unsweetened applesauce*
• 1/2 cup unsweetened vanilla almond milk
• 3 large eggs (or egg replacement)*
• 1 tsp almond extract*
• 1/3 cup unsweetened shredded coconut
• 1/2 cup sugar free chocolate chips*

Instructions

1. Preheat the oven to 350 degrees F
2. Lightly spray a silicone donut mold
3. In a large bowl, stir together the almond flour, sweetener, cacao powder, protein powder, baking powder, and sea salt.
4. In a separate bowl, combine the applesauce and almond milk. Whisk in the eggs and almond extract.
5. Add the wet mixture to the dry mixture, and fold in the shredded coconut and chocolate chips.
6. Scoop the batter evenly into the donut molds
7. Bake for about 25 minutes, until the tops are slightly darker on the edges and an inserted toothpick comes out clean.
8. Let cool so the donuts set, and enjoy!

Notes*

• For sweetener, I used PureCane zero calorie all natural sugar replacement. If you’d like to try this brand, I have a code! Use THEPERSIANPEPITA20 at checkout to save 20%.
• In this recipe, I use unsweetened applesauce to cut the calories, but you can substitute for coconut oil. This will also make them lower carb!
• I use Bob’s Red Mill Egg Replacer to make these donuts vegan, but you can use regular eggs if that is what works for you!
• If you don’t have almond extract, you can also use vanilla extract! It will change the flavor profile slightly, but they will still be delicious.
• Any type of chocolate chip will do! Use whatever works best for you and suits your diet and taste.
• If you don’t have donut molds, muffin tins work just fine as well! Cook time will be the same.
• These donuts are gluten free, vegan if you use egg replacer and vegan chocolate chips, refined sugar free, and low carb!