Sugar free Chocolate Donuts
Chocoholics rejoice! This one is for you. Chocolate on chocolate is ALWAYS a good idea! These Chocolate Donuts will not disappoint! A perfectly sweet gluten-free treat. All the fun you would expect in a donut without the sugar-load.
The PBCo. Team
Preheat a fan-forced oven to 170°C and prepare a donut tray. We recommend using a silicone donut tray to prevent sticking. Lightly spray with oil. If using a metal tray, an extra spray with oil is required to prevent sticking.
In a large bowl whisk together eggs, milk and melted butter. Add Chocolate Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken. Portion batter evenly into the donut tray.
Place tray in preheated oven, and bake for 15-20mins until the donuts spring back when touched. After baking, remove donuts from tray and place on a cooling rack. Allow to cool completely before icing.
Icing Your Donuts
Place choc chips in a dry bowl. Heat cream in microwave safe bowl, microwave for 30-40 seconds, until cream hot.
Pour cream over choc chips, stir until smooth and glossy. If cream has not melted choc chips heat in microwave short bursts at a time until mixture is smooth.
Dunk, Drizzle or spoon the icing evenly onto cooled chocolate donuts then add sprinkles.
Donuts should be stored in the fridge (for up to 5 days) but served at room temperature. Donuts can be frozen (un-iced) for up to 3 months.
We used unsweetened almond milk in our baking.
These would be super delicious with a strawberry icing too. Find that icing on ourStrawberry Donut recipe
Calories 211, Protein 5.3 grams, Fat 15.5 grams, Saturated Fat 9.6 grams, Carbs 6.5 grams, Sugar 0.7 grams, Sodium 61 milligrams