Here's a delicious low carb chocolate coconut doughnut recipe right out of the
FAT TO SKINNY Sugar Free Bakery Book (page 197) I'm eating them RIGHT NOW!
Even though we're camping in the woods Umpa cooked us up a batch in our little gas oven. Rich, chocolaty goodness
Chocolate Coconut Doughnuts
Ingredients
You will need a mini doughnut pan
1 ½ cups ground flaxseed flour
1/3rd cup unsweetened cocoa
2 teaspoons baking powder
1/8th teaspoon salt
2 eggs
2/3rd cup Xylitol
2 teaspoons vanilla extract
½ cup unsweetened almond milk
2 tablespoons butter melted
Glaze and Topping Ingredients
Walden Farms Chocolate Dip (0 carb)
½ cup unsweetened shredded coconut
Makes 24 minis.
Directions
1. Preheat oven to 325.
2. Spray mini doughnut pan with non stick cooking spray.
3. Combine flax seed flour, cocoa, baking powder and salt in a mixing bowl large enough to eventually mix all the recipe ingredients. (bowl #1)
4. In a separate bowl mix eggs, Xylitol and vanilla extract. (bowl #2)
5. Combine milk and butter in (bowl #3).
6. Add 1/3rd of bowl #2 to bowl #1 and mix.
7. Add 1/3rd of bowl #3 to bowl #1 and mix.
8. Again add 1/3rd of bowl #2 to bowl #1 and mix.
9. Again add 1/3rd of bowl #3 to bowl #1 and mix.
10. Finally add the balance of bowl #2 and #3 to bowl #1 and mix well.
11. Fill doughnut pan 2/3 full.
12. Bake 8 minutes or until firm.
13. Cool on wire rack.
14. Frost with Walden Farms Chocolate Dip.
15. Spread ½ cup unsweetened shredded coconut on a plate and press the glazed doughnut top into the coconut.
