This has the texture of a Vanilla Cake Style Donut with a nice Chocolate Ganache. Gluten Free and Sugar Free
Makes : 8 Donuts
Preparation time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
*Please read notes at the bottom of recipe.
Donut Ingredients:
• 1/2 Cup Coconut Flour
• 1 tsp. Baking Powder
• 1 Tbls. + 1 tsp. Inulin
• 2 Tbls. + 2 tsps. Lakanto Classic Sweetener
• 1/2 tsp. Salt
• 1/2 tsp. Ground Cinnamon
• 1 Tbls. + 1 tsp. Vanilla Extract
• 2 Large Eggs, room temperature
• 4 Tbls. Butter, melted and cooled
• 1/2 Cup Unsweetened Plain Almond Milk, room temperature.
• {Avocado Spray Oil to coat inside of silicone donut mold}
Ganache Ingredients:
•1/4 Cup Heavy Whipping Cream
• 1/4 Cup + 1 Tbl. Lily’s Semi Sweet Chocolate Chips
Instructions:
1.) Preheat oven to 350•.
2.) Mix dry ingredients into a medium sized bowl.
3.) Add wet ingredients to dry. Mix until well combined.
4.) Spray 8 Donut Silicone Molds with Avocado Oil.
5.) Fill Donut molds 3/4 of the way full and really pat it down and smooth it out.
6.) Place molds on a cookie sheet and bake for 15 minutes. Leave in molds to cool for 15 minutes.
7.) Very gently, remove donuts from mold onto drying rack.
8.) In a small saucepan or oven safe dish, warm cream over low heat. You want it pretty warm, but not too hot. Maybe 5-7 minutes or so on low. Remove from heat, add chocolate chips. Let sit for a couple of minutes, then gently whisk until it comes together. If it’s not working, put it back over very low heat.
Once ready gently hold the bottom and dunk your donuts. Place back on drying rack they should be ready to eat in about an hour after.
*Notes:
– Please make sure wet ingredients are at room temperature, otherwise the warm butter will not mix well the other wet ingredients:
– Inulin is made either from Chicory Root or Jerusalem Artichoke. It is a prebiotic In this recipe it is added to give the donut some fluffiness. It is high in fiber, and low carbs. I found a cheap one on Amazon from Swanson Vitamins It is sourced from Belgium and costs around $8. 
Jerusalem Artichoke one:
The Jerusalem Artichoke one I would recommend is called Gangster Chic Simply Inulin it is a higher priced Inulin, at around $37. It comes from Monaco and it does take time to arrive. I use this one in my coffee every morning for some extra fiber and prebiotics. It is Organic and is milled super fine and it is sourced from the UK. Just be careful to check where your Inulin is sourced. Also too much Inulin can give you a tummy ache if you’re not used to it.
Another brand of Jerusalem Artichoke I have tried was Anthony’s, off of Amazon. It’s Organic but doesn’t state where it’s sourced.
{There’s not much in this recipe so you should feel fine. Don’t go trying to replace it by the cup in your recipe.}
I’m not sure what you could substitute in the recipe, if you don’t use the Inulin. Let me know if you try something else that works. Just don’t be mad at me if it doesn’t work. Because I warned ya. ( I get no commission or revenue from either of these Inulins)
– Really try to smooth, push and the dough into the oiled donut molds. If you don’t your donuts may break in half.
-Let your donuts cool in the molds for 15 minutes before removing and really gently remove them. Don’t be manhandling these little gems.
– Once the Ganache is set up you can eat them.
-Consume within 3 days. I cover and leave on the counter. If you live somewhere that it’s hot out, maybe refrigerate and take it out an hour before you want it.
– I think this would work great as a mini cake too. I haven’t tried it yet though.
