Chocolate Almond Breakfast Donuts

4.5
(13)

I'm showing you how to make gluten-free, grain-free, low-carb, high-protein donuts that are healthy enough to eat for breakfast, without all the guilt and shame. You might think "that sounds great, but they must taste terrible like all 'healthy' donuts," but that's the thing--they don't! They taste really good, especially if they're covered in chocolate. These donuts may be topped with melted dark chocolate and garnished with toasted coconut, chopped almonds, or dark chocolate chips if desired.

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Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
20 mins
Total Time:
45 mins
Servings:
6
Yield:
6 donuts

These gluten-free, grain-free, low-carb, high-protein donutsmight not be quite as sweet and decadent as regular donuts. But to me at least, they're significantly more enjoyable than any of those supposedly healthy breakfast bars.

And no, I didn't forget these were frosted with chocolate. Contrary to popular belief, that isn't as "bad" for you as you think. If you choose a chocolate witha high percentage of cacao (70% or higher), it really doesn't contain an alarming amount of sugar — but it does feature a surprisingly high amount of fiber and disease-fighting antioxidants. Plus, studies show that chocolate makes people feel good after they eat it, so there's that.

Speaking of healthy, you can customize these and up the nutritional value by adding things like dried fruit, seeds, and/or nuts to the batter or topping. No, peanut M&M's don't count. Save those for the time we make regular, non-breakfast donuts. Regardless of how you adapt yours, I really do hope you give these a try soon. Enjoy!

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Ingredients

  • nonstick vegetable oil cooking spray

  • 2 large eggs

  • 2 tablespoons vegetable oil

  • 3 tablespoons maple syrup

  • 1 ¼ cups finely ground almond flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon kosher salt

  • 2 tablespoons Dutch-process cocoa powder

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.

  2. Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.

  3. Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.

  4. Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.

  5. Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

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Chef's Notes:

The donut pan can also be greased with soft butter.

You can use any fat of your choice instead of vegetable oil--butter, coconut oil, or extra-virgin olive oil, to name a few. You can use 1/4 teaspoon fine salt instead of kosher salt. Make sure to use high-quality Dutch-process cocoa powder. I used Bob's Red Mill(R) almond flour.

You can add a teaspoon of vanilla extract to the batter if you like.

Nutrition Facts (per serving)

246 Calories
19g Fat
14g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 246
% Daily Value *
Total Fat 19g 25%
Saturated Fat 2g 12%
Cholesterol 62mg 21%
Sodium 307mg 13%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 8g
Calcium 85mg 7%
Iron 1mg 4%
Potassium 70mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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