⅓ cup coconut flour
⅓ cup xylitol
3 Tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
¼ cup melted butter
½ tsp vanilla extract
6 Tbsp brewed coffee or water (room temp)
¼ cup xylitol (ground in a coffee grinder)
1 Tbsp cocoa powder
1 Tbsp heavy cream
¼ tsp vanilla extract
1½ to 2 Tbsp brewed coffee or water (room temp)
Preheat the oven to 325℉. Grease a donut pan with coconut oil or butter liberally. These donuts are tender and will easily break if the pan isn’t greased enough.
In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder and salt.
Stir in the eggs, butter, and vanilla. Stir in the coffee until well combined.
Add batter to donut pan and shake to level out donuts. Cook in the over for around 15-16 minutes or less if your oven bakes hotter. Keep an eye on them to avoid burning.
Makes about 10 Donuts
You will need a donut pan for this recipe.