Gluten-Free Donut With Chocolate Ganache
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Gluten-Free Donut With Chocolate Ganache
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
For the donuts:
- 1 cup almond meal 90 grams
- 1/2 cup coconut flour sifted 46 grams
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/4 cup coconut oil melted *
- 2 tbsp nonfat plain Greek yogurt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon pure almond extract
- 1/4 cup plus 2 tablespoons honey
For the ganache:
- 1/4 cup full fat coconut milk
- 1/2 tbsp plus 1 tablespoon honey to taste
- 3.5 ounces semi-sweet chocolate chopped
- sweetened coconut flakes for sprinkling
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Instructions
- Preheat your oven to 350 degrees and generously spray a donut pan with cooking spray.
- In a medium bowl, stir together the almond meal, coconut flour, salt, baking powder, and baking soda.
- In a large bowl, beat together the eggs, coconut oil, Greek yogurt, vanilla extract, almond extract, and honey until well blended.
- Pour the dry ingredients into the wet ingredients and beat until smooth and combined.
- Spoon the mixture into the donut trays, filling about 3/4 of the way up each donut mold. To make it easier, and less messy, you can use a piping bag, or a zip loc bag with the corner cut off to fill the trays. Let the batter stand 10 minutes before baking, to allow the coconut flour to begin absorption.
- Bake until golden brown, and the donut springs back and a toothpick inserted in the donut comes out clean, about 10-12 minutes.
- Let cool slightly in the pan and then remove to dip into the ganache.
Notes
- * I also made these with only 2 Tbsp of coconut oil and they are still very good, just a little bit more dry.** Start by using ½ Tbsp of honey and then taste the ganache once the chocolate is whisked in. If you like a sweeter chocolate, you can whisk in some more honey while the ganache is fresh and warm.Donuts are best fresh, but can be tightly sealed and stored at room temperature for 2 days.If you don’t have a donut pan, you can bake these in muffin tins for 20-22 minutes.Please note that gluten free baked goods do not rise like their gluten-containing counterparts. Your donuts will have a rather flat bottom. This is normal.
Nutrition Information
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Calories
412kcal
(21%)
Carbohydrates
32g
(11%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
56mg
(19%)
Sodium
188mg
(8%)
Potassium
218mg
(6%)
Fiber
7g
(28%)
Sugar
21g
(42%)
Vitamin A
88IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 188mg | 8% |
| Potassium | 218mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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