Chocolate Donuts with Irish Cream Glaze – Low Carb and Gluten-Free

• Refrigerated

  • 9/16 cup Almond milk
  • 3 Eggs, large

• Condiments

  • 1/4 tsp Vanilla stevia liquid extract

• Baking & Spices

  • 2 cups Almond flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Cocoa powder
  • 1/2 tsp Salt
  • 1/3 cup Swerve sweetener, granulated
  • 1/2 cup Swerve sweetener, powdered
  • 1/2 tsp Xanthan gum

• Dairy

  • 1/4 cup Butter
  • 3 tbsp Irish cream liqueur or sugar-free irish cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 2 cups almond flour
• 2/3 cup cocoa powder
• 1/3 cup granulated Swerve Sweetener
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 3 large eggs, lightly beaten
• 1/4 cup butter, melted
• 1/4 tsp vanilla stevia liquid extract
• OR 1/2 tsp vanilla and 1/4 tsp liquid stevia extract
• 1/2 cup almond milk
• 1/2 cup powdered Swerve Sweetener
• 3 tbsp Irish Cream liqueur or Sugar-Free Irish Cream
• 1 to 3 tbsp almond milk

Directions

• Preheat oven to 325F and grease a donut tin.
• In a large bowl whisk together almond flour, cocoa powder, sweetener, baking powder, baking soda, salt and xanthan gum. Stir in eggs, butter, vanilla and stevia (or vanilla stevia liquid) until thoroughly combined. Add almond milk and stir until smooth.
• Fill holes of donut tin 2/3 full (you will have to do 2 to 3 batches if you only have one donut pan). Bake for 18 to 20 minutes, or until set and donuts spring back when touched. Let cool in pan 5 minutes and then flip out onto a wire rack to cool completely. Repeat with remaining batter.
• Whisk together powdered sweetener and Irish Cream in a small bowl until smooth (mixture will be very thick). Stir in almond milk, 1 tbsp at a time, until a smooth, drizzly consistency is achieved. Spread evenly over cooled donuts.

Nutrition