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Wednesday, February 13, 2019

Paleo and Keto Double Chocolate Donuts


Happy Valentine's Day, everyone! To me, Valentine's Day isn't about flowers, candy, and presents, it's about donuts.. clearly. I think I have posted a donut recipe every Valentine's Day for a few years, and I am totally okay with that! 

I wanted to make a yummy treat for Ryan and the boys to eat this week. Of course it had to be grain-free and free of refined sugars, so I whipped these up.. and they are wonderful. The ganache is simple and delicious. You will likely be left with a bit of ganache left over, but if you have big eaters like I do, that should not be a problem. 

**You will need a Wilton Donut pan (or 2). You can order those here!**

You will see how to make these both Paleo and Keto in the recipe below. Be sure to have all requied ingredients ready to go! I suggest using Amazon Prime to order the Choc Zero Sweetener and the Sugar-Free Chocolate chips if you are doing these keto!

Enjoy, and as always, please let me know how these go for you. Can't wait to see your photos. Be sure to hashtag and tag @thewholesomefoodie on Instagram!

Paleo and Keto Chocolate Donuts





Grain-Free Double Chocolate Donuts 
(Paleo, Keto-Option)
Serves 8-10

**You will need a Wilton Donut pan (or 2). You can order those here!**

Ingredients: 
  • 1/4 cup coconut flour
  • 1/4 cup good quality cocoa powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 4 eggs (room temperature)
  • 1/2 cup coconut oil or butter, melted but cooled slightly
  • 1 teaspoon lemon juice (my secret ingredient)
  • 1/4 cup choco-zero maple syrup (purchase here for keto) , maple syrup, or honey (for paleo)
Ganache:
  • 2 tablespoons butter
  • 1/4 cup whole milk or full fat canned cococnut milk
  • 4 ounces Lily's chocolate chips (for keto) or semi-sweet chocolate chips (for paleo)

Donut Process:

1. Preheat oven to 350° and spray a Wilton Donut pan with coconut oil or spray.
2. In a large food processor, combine all ingredients and blend until batter is smooth.
3. Pour batter so it fills about 75% of each donut mold.
4. Jiggle pan around a bit to even off the batter and bake in oven for about 9-13 minutes, until a toothpick comes out clean.
5. Remove from oven and let sit for 30 seconds. Quickly flip onto a cooling rack and cool for 30 minutes before frosting.

Ganache Process:

1. Pour chocolate chips in a medium-large heat proof bowl.
2. In a heavy bottom medium sauce pan, heat milk and butter until butter has melted.
3. Allow milk to barely simmer for 2-3 minutes. Do not allow the milk to boil or it will burn.
4. Pour milk over chocolate so chocolate is covered and let sit for 4-5 minutes.
5. After the time is up, stir chocolate and milk mixture until smooth.
6. Dip donuts in the ganache and enjoy!

2 comments:

  1. Made this last night, and they are delicious. I used ChocZero chocolate syrup instead of the ganache (mostly because I am lazy). The texture of the donuts is so good. I would probably half the salt in the next batch for personal preference.

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    Replies
    1. So glad you liked them!! I imagine the chocolate syrup would taste just as good. Thank you for your feedback!

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