Keto Vegan Chocolate Donut

Grain free, Dairy free, Egg free and low in sugar.

Yet FULL of flavor, and Oh, so good!

Makes 6 small donuts

INGREDIENTS

Dry

3 Tbsp cocoa powder

2 tsp psyllium husk powder

1/2 tsp baking powder*

A pinch of sea salt or Real Salt

Wet

1/2 c tahini or nut butter (if nut butter is thick, use 6-7 Tbsp nut butter and add 1-2 Tbsp coconut or avocado oil to thin it down some)

1/2 c brewed coffee or non-dairy milk or choice (I used my homemade cold brew concentrate)

3 Tbsp granulated sweetener (I used Lankato classic white)

1 tsp real vanilla

DIRECTIONS

Preheat oven to 350 degrees F

Grease a standard doughnut pan

In a small bowl, whisk dry ingredients together. Set aside.

In a medium mixing bowl, stir together all the wet ingredients. Mix until everything is combined. (I used my KitchenAid mixer).

Slowly add the dry ingredients to the wet mixture until well combined.

Let the batter sit for 5 minutes to thicken.

Using the greased donut pan, evenly divide batter up to make 6 donuts.

Bake for 25 minutes or until the tops are firm and golden around the edges.

Remove from the oven and let cool in the pan for 10 minutes.

Remove the donuts from the pan (I covered the pan with a wire rack and tipped them upside down to come out).

Let the donuts fully cool to let them set up.

You can glaze or frost them as desired. I mixed up some Swerve confectioner’s sugar, a little ghee, a splash of non-dairy milk and a touch of real vanilla. I warmed this up in the microwave until just liquid. Then I dipped each donut in the glaze. Let them cool. Then I melted some Enjoy Life chocolate chips and a tiny bit of ghee, added a little water to thin it out, and drizzled this over the top of the glazed donuts. So yummy!

* To make a corn free baking powder, combine 1/4 tsp baking soda + 1/2 tsp cream of tartar. This is equal to 1 tsp baking powder.

Recipe from/adapted from Meat Free Keto.com