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At last I present to you the long-promised (and maybe or maybe not long-awaited) donut recipe. I made these chocolate donuts for two reasons: 1) to use up some chocolate ganache I was testing, and 2) to test my Babycakes mini donut maker that I found at a thrift store for $3. It works, and so do these.
Aren’t they just so cute? The ganache glaze just tops them off perfectly. They’re so fun to dip. And even funner to dip in milk and eat…
I definitely recommend eating these things cold. They need to be refrigerated to keep the glaze firm, and low-carb stuff usually tastes better refrigerated anyway, for some reason.
Now that I have a mini donut maker, I will definitely be coming up with new ways to use it. I’ve been writing down ideas already. Don’t have a donut maker? You still have options! 1) Buy one. Be like me and keep your eyes peeled at thrift stores *or* buy one new right here through my affiliate link and help fund my donut-making frenzy (note the sarcasm). 2) I tested this recipe in a mini muffin pan and it works just fine. Yes, I did this especially for those of you who do not have a donut maker, do not want to buy one, and do not want to experiment with baking times yourself. You know who you are. I may or may not continue doing this in the future because donut-shaped donuts are just so much more fun.
Are you following me on Pinterest? You can pin this recipe by clicking the “Pin It” option on any of the pictures in this post, or you can snag my official pin here.
So tell me in the comments below – what’s your favorite donut flavor?
You can find an updated version of this recipe in my cookbook, Necessary Food.
- 3 eggs
- 2 T refined coconut oil, soft/melted
- 2 T sour cream (I used full-fat)
- ¼ cup water
- 2 T coconut flour
- 1 T oat fiber
- ¼ cup cocoa powder
- 2 tsp. baking powder
- ⅛ tsp. salt
- 2 T Truvia (or 1 T THM Super Sweet Blend) - or more to taste
- ⅛ tsp. xanthan gum
- 1¼ oz. unsweetened baker's chocolate
- 1 T salted butter
- 1 T refined coconut oil
- 1/16 tsp. salt
- 1½ - 2 tsp. Truvia, powdered (or ¾ - 1 tsp. THM Super Sweet Blend, powdered) - or more to taste
- 3-4 T unsweetened almond milk, divided (or 3 T heavy cream for a richer, thicker ganache)
- To make the donuts, beat the wet ingredients with a hand mixer very well. Whisk together the dry ingredients in a separate bowl, then mix into the wet ingredients until well-combined. Bake in a greased Babycakes mini donut maker (2 T of batter in each hole) for about 5 minutes or a little less. Alternately, you could bake them in greased mini muffin tins (2 T in each well) at 400 degrees F for about 10 minutes. Cool the donuts/muffins on a wire rack, then chill in the refrigerator/freezer before icing with the ganache.
- Make the ganache glaze. Microwave the chocolate, butter, and coconut oil together in small intervals in the microwave on "defrost", stirring often so the chocolate doesn't burn. When everything is melted and smooth, whisk in the salt, ground sweetener, and 2 T of almond milk. Add an additional T of almond milk and whisk again until everything is smooth. Add an additional T of almond milk for a thinner glaze, if desired. Dip the tops of the chilled donuts in the ganache and return to the fridge/freezer to firm it up. Dip again and store in a covered container in the refrigerator. Yields a baker's dozen of mini donuts/muffins.
I use this Babycakes mini donut maker.
- Coconut flour
- Oat Fiber (you can buy a gluten-free version here)
- Hershey Unsweetened Cocoa Powder
- THM Super Sweet Blend can be purchased at the Trim Healthy Mama online store.
- Xanthan Gum