Almond Coconut Chocolate Donuts Recipes

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT ALMOND BAKED DOUGHNUTS

Steps:

• For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
• In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.
• Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
• For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.
• Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.

ALMOND COCONUT CHOCOLATE DONUTS

Steps:

• Preheat oven to 350 degrees. Spray 2 donut pans ( if you don't have 3, you will have to bake in batches) with non stick spray and set aside.
• In a bowl combine flour, cocoa powder, brown sugar, salt and baking powder.
• In a separate bowl, whisk together buttermilk and eggs. Add wet ingredients to try ingredients. Stir in espresso powder, vanilla and vegetable oil. Stirring just until combined.
• Pour donut batter into a large tiptop bag. Snip one corner and carefully each donut cavity 3/4 of the way full. Bake donuts for 12-15 minutes or until a toothpick inserted comes out clean.
• Allow donuts to sit in pan for 1 minute; carefully run out donuts onto a cooling rack. Cool donuts completely.
• To prepare the glaze, combine butter, milk, corn syrup and chocolate chips in a saucepan. Whisk over low heat until butter and chocolate have melted. Remove from heat and whisk in powdered sugar.
• Dip each donut top into the glaze, remove and set donuts on a cooking rack. Repeat with remaining donuts. Sprinkle each donut with coconut and chopped almonds before glaze has set.

KETO CHOCOLATE CHIP DONUTS

Steps:

• Preheat the oven to 175C/350 F. Grease donut pan with cooking spray and set aside. If using silicone pan/molds, no need for greasing.
• Combine together all dry ingredients - almond flour, coconut flour, sweetener and baking powder.
• Add lemon juice or apple vinegar , eggs, vanilla and almond or coconut milk. Whisk until you get smooth mixture.
• Add dark chocolate chips and stir until distributed well.
• Pour the mixture/batter into the donut pan and bake for 15 to 25 minutes (depends on the oven) or until baked.
• Leave it cool for 10 minutes before transferring to a plate or a wire rack to cool.
• Once cooled you can frost them with chocolate or frosting you like (optional).
• Enjoy!

CHOCOLATE ALMOND BREAKFAST DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
• Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
• Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
• Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
• Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

KETO CHOCOLATE DONUT

Steps:

• Preheat oven to 350 degrees F.
• Grease donut molds with oil of your choice (I like coconut oil). I would suggest coconut oil, however, as I've made this with other oils and they tend to stick more.
• In a large bowl, mix together almond flour, cocoa, monkfruit, baking powder, and salt until well combined.
• Add melted butter and mix until crumbly (about 10 seconds). Let it sit for a few minutes to cool down the butter.
• In a small bowl, beat together egg and vanilla.
• Add egg mixture to almond flour mixture, and mix well.
• Add mixture equally to donut molds. Fill about 1/2-3/4 way. It should make around 9.
• Bake for 16 minutes or until the center passes the toothpick test.
• Let cool.
• Once cool, flip onto a wire rack or plate of choice. They should come out pretty easy. If you used silicone molds like I did, then you just pull the mold sides out slightly, and they slide right out!
• Mix all ingredients in a small bowl. that is wide enough to dip.
• Carefully hold donut upside down and dip into the frosting. Twist a little and then flip right side up and shake it a little so any bumps or air bubbles settle.
• Eat right away or store in an airtight container in the fridge.