Peanut Flour Donuts

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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

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Course: Dessert

Servings: 6 Donuts

Author: Angela Coleby

Ingredients

• 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

For chocolate donuts batch

• 1/4 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!

Notes

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

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