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  • Serves: 6
  • Prep: 20 Minutes
  • Cook: 14-18 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

For the Doughnuts:

  • 1 cup/90g blanched almond flour
  • 1/4 cup/45g Natvia
  • 3 tsp Tapioca Flour
  • 3/4 tsp Baking soda
  • 1/8 tsp fine sea salt
  • 2 each Large eggs
  • 2 1/4 tbsp/45ml mild flavored oil
  • 1 tsp Vanilla Extract
  • 1/4 tsp white or apple cider vinegar

For the Chocolate Frosting:

  • 1 each large avocado skin and pit discarded
  • 1/2 cup/90g sugar-free chocolate chips melted
  • pinch fine sea salt
  • 1 each large avocado skin and pit discarded
  • 1/2 cup/90g/3 oz sugar-free Chocolate chips melted
  • Pinch fine sea salt

METHOD

  1. For the Donuts, Start off with, preheating the oven to 180C Lightly grease a 6-compartment doughnut pan and set aside.
  2. In a large mixing bowl, whisk together the almond flour, sweetener, tapioca flour, baking soda and salt. Set aside.
  3. In a medium mixing bowl, whisk the eggs, then whisk in the oil, vanilla and vinegar. Pour the wet mixture into the dry mixture and whisk until batter is smooth and evenly combined.
  4. Divide the batter evenly between the 6 compartments of the prepared doughnut pan (each should be about 2/3 of the way full).
  5. Bake for 14-18 minutes until the tops are domed and the edges are lightly golden. Allow to cool in the pan for 10 minutes before transferring doughnuts to a wire rack to cool completely.
  6. Moving on to making the Frosting, in the bowl of a food processor fitted with the "s" blade, pulse the fruit of the avocado a few times to chop.
  7. Add the chocolate chips and puree until smooth.
  8. Taste and add a pinch of salt if the flavor is too flat. Frost the doughnuts once they have completely cooled.
  • Nutritional Info

    No nutritional info supplied

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