Chocolate Almond Breakfast Donuts

Name: Chocolate Almond Breakfast Donuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.25 cups Almond Flour; 1.5 tsp Baking Powder; 1 whole Cooking Spray; 2 tbsp Dutch-Process Cocoa Powder; 2 whole Eggs; 3 tbsp Maple Syrup; 0.5 tsp Salt; 2 tbsp Vegetable Oil

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Low-FODMAP Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Chocolate Almond Breakfast Donuts bake up light and fluffy despite their almond flour base, with deep cocoa notes balanced by a hint of maple. Naturally gluten-free and protein-forward, they’re perfect for a morning treat or snack that feels indulgent yet wholesome. Enjoy them once cooled for the best crumb and chocolate aroma.

Prep15 mins
Cook10 mins
Serves6
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
2

Place eggs, vegetable oil, and maple syrup in a mixing bowl and whisk vigorously until the mixture is emulsified, light, and slightly foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; use a spatula to mix thoroughly until all the almond flour is incorporated and you have a very thick batter.
3

Transfer the batter to a pastry bag, or to a plastic zip-top bag with one corner cut off. Pipe the batter evenly into the prepared donut pan.
4

Dip a finger in water and smooth the tops of the batter to even them out. Tap the pan on the work surface a few times to help settle the batter further.
5

Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.