Chocolate Iced Coconut Donuts – Gluten Free

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 6 Eggs

• Condiments

  • 1/2 tsp Stevia extract, powder

• Baking & Spices

  • 1/4 tsp Baking soda
  • 6 tbsp Cocoa powder, unsweetened
  • 1/2 cup Coconut flour
  • 1/4 tsp Sea salt
  • 1 1/4 tbsp Vanilla, sugar-free

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Coconut, unsweetened

• Dairy

  • 1/4 cup Butter

• Other

  • ¼ cup Swerve Confectioners Powder or powdered erythritol
  • ¼ cup Swerve or erythritol

Found on lowcarbyum.com

Description

Ingredients

• ½ cup coconut flour
• ¼ cup unsweetened shredded coconut
• ¼ cup Swerve or erythritol
• ¼ teaspoon stevia extract powder
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• 6 eggs
• ½ cup coconut oil
• ¼ cup unsweetened almond milk
• 1 tablespoon sugar-free vanilla extract
• ¼ cup butter, softened
• 6 tablespoons unsweetened cocoa powder
• ¼ cup Swerve Confectioners Powder or powdered erythritol
• ¼ teaspoon stevia extract powder
• ¼ cup unsweetened almond milk
• ½ teaspoon sugar-free vanilla extract

Directions

• Mix together coconut flour, coconut, erythritol, stevia, salt and baking soda.
• Blend in eggs, coconut oil, almond milk, and vanilla extract until well combined.
• Fill donut molds about 2/3 full with batter.
• Bake in 350 degrees F oven about 20 minutes or unitl toothpick comes out clean.
• Beat butter with cocoa, erythritol and stevia.
• Mix in almond milk and vanilla extract. Beat until well blended.
• Spread evenly over donuts.