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INGREDIENTS
DONUTS:
1/2 cup Almond Flour
1/2 cup Stevia or Monkfruit
1/4 cup Whey protein powder (Click here for my recommended brand)
3 tbsp raw cacoa powder
2 1/2 tbsp Psyllium husk powder
1 1/2 tsp Baking powder
1/4 tsp Sea salt
3 tbsp Unsalted butter (melted)
2 large Egg whites (at room temperature)
1/2 tsp Vanilla extract
1/4 cup Boiling water
GLAZE:
1/3 cup Sugar-Free Milk Chocolate Chips
1 tbsp Coconut oil (melted)
INSTRUCTIONS
Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick metal donut pan generously.
In a large bowl, stir together the almond flour, stevia/monkfruit, protein powder, cocoa powder, psyllium, baking powder, and sea salt.
Stir in the butter, egg whites, and vanilla, until a uniform dough forms.
Pour in the boiling water while beating with a hand mixer at low speed for about a minute. The dough will absorb the water. Don’t over-mix. Let the dough sit for about 5 minutes to thicken.
Divide the dough into six sections. Use oiled hands to roll a log out of the dough, place into the greased donut pan, and seal the ends to make a circle. Smooth the batter on top. Repeat with all six sections.
Bake for 15-18 minutes, until dark golden brown on top and an inserted toothpick comes out almost clean (not totally clean is okay). Allow donuts to cool in the pan for 15 minutes.
Run a small silicone spatula along the edges of the donut pan, on the outsides of the donuts and inside the donut holes. Gentle slide the spatula underneath the donuts to release. Cool completely on a cooling rack or plate before glazing.
When the donuts have cooled, make the glaze. In a double boiler on the stove, melt the chocolate chips and coconut oil, and stir until smooth. Remove from heat and let the glaze cool for a couple of minutes – you want it to thicken just slightly, but still be pretty runny.
Dip the more rounded side (the bottom side that was against the donut pan) of each donut into the glaze and swirl around to coat. Glaze will firm up as it cools.