Chocolate Zuchinni Mini Donuts (coconut flour)

Chocolate-Coconut Zuchinni Donuts

Chocolate-Coconut Zuchinni Donuts {low-carb, gluten-free, grain-free, paleo}

Chocolate Zuchinni Mini Donuts (coconut flour)
*grain-free*gluten-free*low-carb*paleo*

½ cup coconut flour (sifted)
½ cup raw cacao powder {or cocoa powder}
1 tsp baking soda
1 tsp baking powder
½ cup erythritol
3 droppers English Toffee Stevia
1 tsp plain stevia {Better Stevia isn’t bitter}
½ cup coconut oil {or butter}, melted
1 cup pureed zuchinni {or 1.5 cups shredded}
4 large eggs

OPTIONAL ADD-INS
3 raw chicken livers (I don’t recommend this without a high powered blender)
1 egg shell, boiled-dried-powdered, ½ tsp
½ cup chocolate chips

Mix all the liquid ingredients. (I use my vitamix, but you could use a hand blender or stand mixer…you just want it well-mixed.)

*If you are using the livers and/or the egg shell, add it now and let it blend for at least a minute. Nothing ruins a good chocolate donut like a fat bite of chicken liver or egg shell. As long as you mix them well, you can’t taste either and it’s a great addition of the nutrients from the offal and/or the calcium from the egg shell!*

Add the erythritol, then add the baking soda and baking powder, followed by the cocoa powder. Mix well before adding the sifted coconut flour (the sifting just ensure you don’t get ball of coconut flour in your baked goods. Not tasty friends, not tasty at all.)

Mix everything well. If you are using the chocolate chips, add them now.

I use my handy little mini donut maker (kind of like a waffle maker, but for mini donuts). But, if you didn’t have a mini donut maker and have no plans to acquire one, you can still make these treats as muffins or even in an oven donut pan.  In the mini donut maker, I can make 6 donuts at a time, and it takes about 2.5 to 3 minutes per batch. In the oven for muffins, I bake them at 325 for about 30 minutes. I’ve made both…and they are equally delicious.

For a finisher, I LOVE toasted coconut and always have some available. I simply melt coconut oil, dip the cooled donut or muffins in the oil and then in a little bowl of coconut. Not necessary, but definitely takes them up a notch…

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