Chocolate Donuts with White Chocolate Glaze
Paleo Baked Chocolate Donuts White Chocolate Glaze are a healthy yet indulgent breakfast recipe! They have the perfect texture and a rich chocolate flavor! Gluten-free, grain-free, & no refined sugar!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup almond flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 TBS coconut oil
- ¼ cup honey
- 1 tsp apple cider vinegar
- 2 eggs (separated)
- ½ tsp pure vanilla extract
- 2 TBS coconut oil
- 2 TBS raw cocoa butter** (grated)
- ½ cup powdered sugar***
Instructions
- 1
Preheat oven to 350 degrees F. Grease a 6-cavity donut pan, set side.
- 2
Separate eggs, whip whites until stiff peaks form, set aside.
- 3
Combine almond flour, cocoa powder, baking soda and salt in a small bowl, set aside.
- 4
In a microwave safe dish, heat coconut oil and honey together until the coconut oil is melted (about 30-60 seconds). Stir until smooth.
- 5
Add apple cider vinegar, eggs yolks and vanilla to the coconut oil/honey mixture.
- 6
Add dry ingredients and stir until combined.
- 7
Gently fold in egg whites until mixture is homogenous.
- 8
Evenly distribute the batter between the 6 donut cavities. Smooth out the tops of each donut.
- 9
Bake at 350 for 12-15 minutes or until the tops are set and golden brown.
- 10
Allow donuts to cool in pan for 5-10 minutes, then transfer to a cooling rack to cool completely.
- 11
While donuts are cooling, make the glaze.
- 12
Melt coconut oil and cocoa butter together in the microwave or on the stove over medium heat.
- 13
Stir until smooth and let cool for about 5 minutes.
- 14
Add powdered sugar and stir until combined.
- 15
Pour glaze over cooled donuts and let stand at room temperature or in the refrigerator until hardened.
- 16
Store in an airtight container in the refrigerator for up to 5 days!