- 1 cup fine almond flour
- 2 Tablespoons tapioca starch
- 1/3 cup cocoa powder
- 1/2 cup coconut sugar
- 1/8 Teaspoon sea salt
- 1/2 Teaspoon baking powder
- 1 Teaspoon espresso powder
- 4 Tablespoons salted butter or coconut oil, melted
- 1 egg
- 1/4 cup milk or coconut milk from the can
- 2 Teaspoons vanilla extract
- Ganache Frosting:
- 1/2 cup chocolate chips, I used the Enjoy Life brand
- 1 Tablespoon coconut oil
- 2 Tablespoons heavy cream or coconut milk from the can
- Preheat the oven to 350ºF.
- In a medium bowl, whisk together the almond flour, tapioca starch, cocoa powder, coconut sugar, sea salt, and baking powder.
- Melt the espresso powder and butter or coconut oil together.
- Mix the melted butter mixture, egg, milk of choice, and vanilla into the almond flour mixture until thoroughly combined.
- My doughnuts came out of the pan well, but if you’re pan is loosing it’s non-stick abilities lightly oil the pan before putting the batter in.
- Portion the batter into a doughnut pan (6) and spoon the leftover batter into a mini muffin pan to make 6 ‘doughnut holes’.
- Bake the doughnuts for about 7-8 minutes until puffy but still soft and moist when poked. The doughnut holes took between 5-6 minutes.
- While the doughnuts are baking, melt the chocolate chips, coconut oil, and cream or coconut milk together in a pan over low heat. Stir often until the chocolate chips are almost melted. Remove the pan from the heat and continue to stir until the chocolate chips are fully melted.
- To remove the doughnuts, turn the pan upside down onto a cooling rack or serving plate.
- Frost the doughnuts while they’re piping hot from the oven and enjoy!
For the dairy free version, be sure to use coconut milk and coconut oil!
- Prep Time: 20 mins
- Cook Time: 7 mins