These peanut flour donuts are very light and “donut like”. They are very moist and the best low carb and gluten free donut I’ve baked to date.
It has been a while since I have baked any donuts and most of mine are made with coconut flour. So, I thought that I would try a batch with peanut flour since the Chief Taster always loves the results that peanut flour yields. As I was greasing up the tin I was laughing to myself that who are we kidding calling these donuts. Aren’t they just a baked cake in a donut shape? A donut is made with a yeasty dough and deep fried. That taste surely cannot be really replicated. My first bite into one of these peanut flour donuts made me eat my words. Then I had another bite of the donut just to make sure. Once the Chief Taster got his hands on them, it was everyone for themselves!
I made two batches of these peanut flour donuts with one being plain peanut flour and the other had cocoa powder added to it. Both were delicious and we didn’t have a favourite between us. They are equally as yummy as each other. Next time I might try a marbled flavour to combine the best of both peanut flour donuts together.
Peanut Flour Donuts
These peanut flour donuts were dipped in a mixture of melted chocolate, coconut oil and cream cheese. Then a few sprinkles of grated chocolate were added for decoration. The topping is up to you but I recommend it! If you wanted to keep the carbs down then replace the chocolate with cocoa powder. Or you could glaze them with a simple topping of melted coconut oil with cocoa powder.
Unbelievably, a few peanut flour donuts made it through to the next morning. They kept well in the fridge and made a delicious morning snack. Reach for that donut tin and make yourself a batch of healthier donuts!
- 1/2 cup (60g) Peanut flour
- 1/4 cup (29g) Erythritol or sugar substitute
- 1/2 cup (113g) Butter, melted unsalted
- 3 Eggs
- 1/4 cup (56g) Coconut Milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (21g) cocoa powder unsweetened
- 50 grams chocolate, dark, 70% cocoa solids
- 2 tablespoons coconut oil
- 1 oz cream cheese
Preheat the oven to 180C/350F degrees.
Mix the peanut flour, erythritol, baking soda and salt together.
Add the eggs, coconut milk, butter, and vanilla extract. Blend until there are no lumps (you may find it easier if you use a blender).
Grease the donut tin with butter.
Fill the donut tin with the donut batter. Bake for 20 minutes until firm.
Allow to cool and remove from the tin.
Topping is optional.
Eat and enjoy!
Makes 6 Donuts
Nutritional Info per plain donut – 223 Calories, 21g Fat, 7g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs
Nutritional Info per chocolate donut – 231 Calories, 21g Fat, 8g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs
Nutritional Info per topping – 100 Calories, 9g Fat, 1g Protein, 4g Total Carbs, 1g Fibre, 3g Net Carbs
Nutritional Info per topping replacing the chocolate with 2 tablespoons cocoa powder – 54 Calories, 6g Fat, 1g Protein, 1.2g Total Carbs, 0.6g Fibre, 0.6g Net Carbs