Classic Chocolate Cake Donuts
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup butter melted
- 1/2 tsp vanilla extract
- 4 large eggs
- 1/4 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tbsp heavy cream
- 1/3 cup coconut flour
- 1/3 cup swerve sweetener
- 1/4 cup powdered swerve sweetener
- 3 tbsp cocoa powder
- 6 tbsp brewed coffee or water (coffee intensifies the ch
- 1 1/2 tbsp water
- Carbohydrate 17.0301613075977 g
- Cholesterol 228.433567727485 mg
- Fat 23.9084325187315 g
- Fiber 3.59407194939144 g
- Protein 8.93249767945761 g
- Saturated Fat 16.6071987977649 g
- Serving Size 1 1 Serving (104g)
- Sodium 198.92687934477 mg
- Sugar 13.4360893582063 g
- Trans Fat 2.01399138034679 g
- Calories 311 calories
Preheat the oven to 325F and grease a donut pan very well. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and water and whisk to combine. Add enough water until the glaze thins out and is of a "dippable" consistency, without being too watery. Dip the top of each donut into the glaze and let set, about 30 minutes.
