Ingredients

The following ingredients have 12 Servings
  • 4.4 ounces (1 cup) all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 ounces (1/4 cup) granulated sugar substitute (cup-for-cup variety)
  • 3/4 teaspoon baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg (plus 1 egg yolk, lightly beaten)
  • 1 ounce (2 Tablespoons) butter (melted)
  • 1/2 teaspoon vanilla extract
  • 2 ounces (1/4 liquid cup) unsweetened almond milk (or regular milk)
  • Peanut Butter Glaze
  • 2 Tablespoons peanut butter
  • 2 Tablespoons heavy whipping cream
  • 2 Tablespoons unsweetened almond milk or regular milk
  • 1 Tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup broken chocolate covered pretzels (or regular pretzels)

Instruction

  • Use a pastry brush to coat wells of a doughnut maker (or the wells of a doughnut pan.
  • In a large bowl whisk together low carb baking mix, almond flour, cocoa powder, granulated sugar substitute, baking powder, baking soda, salt and xanthan gum. Stir in eggs, melted butter, and vanilla until thoroughly combined. Add almond milk and stir until smooth.
  • Fill wells of doughnut maker, or fill wells of doughnut pan 2/3rds full. Bake according to doughnut maker's instructions, or 18 to 20 minutes if using a doughnut pan, or until set and donuts spring back when touched. Flip out onto a wire rack to cool completely. Repeat with remaining batter.
  • Once doughnuts have cooled, spread with peanut butter frosting and sprinkle with chocolate covered pretzel pieces.
  • Makes 12 mini donuts or about 6 regular sized doughnuts