137 cal, 13C/9F/3P/8S.
So last Saturday was National Cream-Filled Doughnut Day, but instead of filling my donuts with cream I ended up daydreaming about my Crackly Chocolate Covered Almond Donuts. While husband Gav loves desserts that are creamy & smooth I’m more of a crunch gal. Oh well, I’m sure next time I’ll fill his donuts with some sort of cream!
These donuts were my attempt at making something low-carb for a change and the recipe actually ended up being Paleo so if that’s your jam these sugar-free treats are perfect for you!
- 1 cup mashed bananas or unsweetened applesauce (about 240 g)
- 2 eggs
- 1 cup fine almond flour (112 g) (adds flavor and moistness but regular flour might work too)
- 1/2 tsp vanilla extract (I also added some almond extract)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- Not optional chocolate coating of 1/2 cup (112 g) semisweet chocolate chips and 2 tsp (10 g) coconut oil (you may need to melt more to be able to dip them)
Makes 12 baked donuts.
Preheat oven to 350 and grease a regular sized donut pan. Blend/mix bananas, egg, extracts. Whisk all other dry ingredients and fold in the wet. Pour into pan and bake for 20 minutes. While that’s baking/cooling, melt the chocolate with the oil (I use microwave in 20 sec increments) Then cover each cooled donut with 2 tsp (10 g) of the mixture. Sprinkle some sea salt and/or sprinkles. Let it set in the fridge and Enjoy! I love the crackly tops! ❤