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!
Peanut Flour Donuts
Ingredients
- ½ cup (60g) Peanut flour
- ¼ cup (29g) Erythritol or sugar substitute
- ½ cup (113g) Butter, melted unsalted
- 3 Eggs
- ¼ cup (56g) Coconut Milk
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For chocolate donuts batch
- ¼ cup (21g) cocoa powder unsweetened
Topping (optional)
- 50 grams chocolate, dark, 70% cocoa solids
- 2 tablespoons coconut oil
- 1 oz cream cheese
Instructions
- 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!
Alice
perfect light doughnut-y texture! love these and will make again xx