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Low Carb Gluten-Free CHOCOLATE Donuts

 In the diabetic world there is a continuous search for a low carb sweet snack/dessert that doesn't have a lot of FAKE ingredients, and SUGAR.  Well I stumbled upon this one.  I follow a blog that did about the same thing CLICK HERE to visit the SPUNKY COCONUT.   You will need a specialty donut pan, but can make these into muffins.  I found some great techniques that make the donut making process a little easier, and less messy. 

1/4 cup cocoa powder
1/2 cup almond or coconut milk
1 cup almond butter
3 tablespoons grapeseed oil
1/4 cup tapioca flour
1/4 cup flax flour
1 dropper vanilla creme liquid stevia
1 tsp vanilla extract
1 tsp guar gum
1 tsp baking powder
1.5 tsp baking soda
1/2 cup honey

Few things are more precarious than a young "helper" in the kitchen.  The job that always gets done by my helper is cleaning the mixer blade!  There won't be a speck of chocolate left on that piece of equipment. 
A precarious ride.
Throw everything into the mixer and blend until there are no more lumps. 
Fill your donut mold HALF FULL.
 I used a pastry bag without a tip to evenly fill the donut mold.  USE EXTRA GREASE so your donuts POP OUT.

Bake your donuts for 6 minutes at 350*.  You can make muffins with this recipe, bake them for about 14 minutes.

They are beautiful, top them with frosting and sprinkles if desired.
I got 18 donuts = 5g each
you can get 14 muffins = 7g each

A DIABETIC DONUT anyone can love!

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