This recipe is an offshoot from the
Grain-free-coconut-donut in an earlier post. I love the texture, taste and simplicity of this recipe. It is pretty healthy for a dessert or breakfast.
INGREDIENTS:
1/2 cup sifted coconut flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
1 tsp vanilla extract
1/4 tsp salt
4 eggs
1/4 cup melted virgin coconut oil
1/4 cup + 2 Tablespoons honey
Combine dry ingredients and set aside. Add wet ingredients to mixer and mix well. Add dry ingredients to wet and mix well. Using a pastry tube pipe donut batter into donut pans. Bake at 350* for about 6 minutes or until a toothpick inserted into the donut comes out clean. DON'T OVER BAKE.
The pastry tube is a great investment. It gets donut batter into the pan perfectly without the spills and overfilling. I have an extra large pastry tube with a large tip for just this.
Don't fill your donuts too full of batter. They will rise quite a bit as you can see in the next picture.
Pop the donuts out of the pan when the pan is slightly cooled. They will continue to brown in the hot pan and you don't want to burn them.
The chocolate donuts seem to rise more than the vanilla coconut donuts. The reaction between the cocoa and the baking soda must have something to do with that.
Carb Count = 80g I have made about 9 donuts with this recipe, so about 9g of carbs each.
