Chocolate Mini Donuts with Ganache Glaze
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/4 cup water
- 3 eggs
- 1/4 cup cocoa powder
- 2 tsp. baking powder
- 1/8 tsp. salt
- 2 t coconut flour
- 2 t refined coconut oil soft/melted
- 2 t sour cream (i used full-fat)
- 1 t oat fiber
- 2 t truvia (or 1 t thm super sweet blend) - or more to taste
- 1/8 tsp. xanthan gum
- 1 1/4 oz. unsweetened baker's chocolate
- 1 t salted butter
- 1 t refined coconut oil
- 1/16 tsp. salt
- 1 1/2 - 2 tsp. truvia powdered (or 3/4 - 1 tsp. thm super sw powdered) - or more to taste
- 3-4 t unsweetened almond milk divided (or 3 t heavy cream for a richer, thicker ganache)
- Carbohydrate 110.443074266839 g
- Cholesterol 14.7 mg
- Fat 7.66920001274762 g
- Fiber 4.10256006466325 g
- Protein 19.5599460212567 g
- Saturated Fat 4.64951760757527 g
- Serving Size 1 1 recipe (538g)
- Sodium 1165.0939516082 mg
- Sugar 106.340514202176 g
- Trans Fat 0.369394200586391 g
- Calories 588 calories
To make the donuts, beat the wet ingredients with a hand mixer very well. Whisk together the dry ingredients in a separate bowl, then mix into the wet ingredients until well-combined. Bake in a greased Babycakes mini donut maker (2 T of batter in each hole) for about 5 minutes or a little less. Alternately, you could bake them in greased mini muffin tins (2 T in each well) at 400 degrees F for about 10 minutes. Cool the donuts/muffins on a wire rack, then chill in the refrigerator/freezer before icing with the ganache.Make the ganache glaze. Microwave the chocolate, butter, and coconut oil together in small intervals in the microwave on "defrost", stirring often so the chocolate doesn't burn. When everything is melted and smooth, whisk in the salt, ground sweetener, and 2 T of almond milk. Add an additional T of almond milk and whisk again until everything is smooth. Add an additional T of almond milk for a thinner glaze, if desired. Dip the tops of the chilled donuts in the ganache and return to the fridge/freezer to firm it up. Dip again and store in a covered container in the refrigerator. Yields a baker's dozen of mini donuts/muffins.
