Chocolate Almond Breakfast Donuts

I'm showing you how to make gluten-free, grain-free, low-carb, high-protein donuts that are healthy enough to eat for breakfast, without all the guilt and shame. You might think "that sounds great, but they must taste terrible like all 'healthy' donuts," but that's the thing--they don't! They taste really good, especially if they're covered in chocolate. These donuts may be topped with melted dark chocolate and garnished with toasted coconut, chopped almonds, or dark chocolate chips if desired.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 45

Course Breakfast

Cuisine American

Servings 6 people

Calories 1435.9 kcal

Equipment

1 Donut Pan Nonstick, essential for shaping
1 Mixing Bowl Medium-sized for batter preparation
1 Whisk For emulsifying wet ingredients
1 Pastry Bag Or a zip-top bag with a corner snipped for piping batter
1 Wire Cooling Rack For even cooling of baked donuts

Ingredients

Main

nonstick vegetable oil cooking spray
2 large eggs
2 tablespoons vegetable oil
3 tablespoons maple syrup
1 ¼ cups finely ground almond flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
2 tablespoons Dutch-process cocoa powder

Instructions

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. Unknown

Notes

Achieve a truly emulsified base by whisking the eggs, oil, and maple syrup until noticeably light and foamy; this is crucial for the donut's texture. Use a good quality Dutch-process cocoa for a rich, deep chocolate flavor. When piping, ensure an even distribution, and smoothing the tops with a wet finger creates a professional finish. Avoid overbaking to keep the donuts moist. For enhanced flavor and presentation, consider a quick toast of chopped almonds or coconut for garnish, or a simple dark chocolate drizzle once cooled. A silicone donut pan can simplify release.