Happy New Years Eve, all! With just hours before the clock strikes midnight and we ring in 2013, I thought I’d post a great recipe for New Years Day breakfast (or any other breakfast) that feels guilty but is healthy and delicious too.
These tasty donuts feature the rich flavor of chocolate with a subtle cinnamon flavor. I made a glaze from xylitol, water and honey, but in my personal opinion, these would be even better rolled in powdered Swerve. Next time I make them I’ll be trying that. Dunk these delicious Os in your morning cup of joe and you’ll be good to go for hours without the crash and burn of sugar and wheat flour.
- 1 egg
- 3 T plain Greek yogurt (I used full fat Fage)
- 2 T avocado or coconut oil
- 1 T water
- 1 1/2 T raw organic honey
- 2 T unsweetened baking cocoa
- 1/4 tsp. cinnamon
- 1/8 tsp. salt
- 1 T baking powder
- 2 T coconut flour
- 1/4 cup almond flour
- 12 drops liquid stevia extract
- 1/4 cup granulated Swerve (or granulated erythritol)
- 1/4 cup powdered Swerve (for sprinkling donuts)
- Preheat the oven to 350 and lightly grease your donut pan.
- In a large bowl, whisk together egg, yogurt, oil, water and honey until a smooth consistency is reached. Add in stevia and Swerve (or erythritol) and continue to whisk until smooth.
- Add in cinnamon, salt, baking powder, coconut flour and almond flour. The batter should be relatively thick.
- Spoon batter into donut hole wells until 2/3 full. Keep each donut as evenly filled as possible, smoothing the tops with the back of a spoon or dropping the pan onto a flat surface if necessary.
- Bake donuts at 350 for 10 – 12 minutes or until donuts are firm and have risen.
- Turn donuts out onto a baking sheet and allow to cool for 10 minutes or until they’re firm.
- Sprinkle donuts with powdered Swerve and serve.