Chocolate Mini Donuts with Ganache Glaze
Low-carb, Sugar-free, THM:S - also peanut and gluten free if made from non-contaminated products; feel free to add more sweetener to meet your personal taste preferences
Serves: a baker's dozen of mini donuts
Ganache glaze:
  • 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)
  1. 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.
  2. 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 have also made these donuts with ¼ cup of my baking mix instead of the coconut flour and oat fiber. I used 2 T THM Gentle Sweet to sweeten them (add more if desired). I baked in the donut maker for 3-4 minutes. For the ganache, I used 3 T of heavy cream instead of almond milk, and I sweetened it with 2 tsp. THM Gentle Sweet (use more if desired).
Recipe by Briana Thomas at