Ingredients

The following ingredients have 4 Servings
  • 6 tbsp melted butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup coconut cream (full fat)
  • 1/4 cup spaghetti squash (shredded)
  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1/4 cup So Nourished Erythritol
  • 3 tbsp cocoa powder
  • 1/4 tsp xanthan gum
  • 2 tsp baking powder
  • Pinch of salt (optional)
  • 50 g 85% dark chocolate ((no added sugar))
  • 1 tbsp coconut milk
  • 1 tbsp So Nourished Erythritol (optional)
  • 1 tbsp sliced almond

Instruction

  • Add all wet ingredients to a blender and blend until smooth (reverse).
  • In a separate bowl mix the dry ingredients.
  • Pour the wet ingredients into the bowl and using a spatula mix all until combined.
  • Pour the mixture into a piping bag and fill the donuts. Make sure the molds are sprayed with coconut spray to avoid sticking to the bottom.
  • Bake for 20 minutes in a preheated oven at 350 F. Let it cool on a cooling rack.
  • For the topping heat the coconut milk in the microwave for one minute and add the chopped chocolate. Mix until all melted. Dip the top of the donuts on the chocolate ganache and sprinkle with the chopped almonds! Enjoy!