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Chocolate Almond Breakfast Donuts
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Chef John's fluffy gluten-free chocolate almond breakfast donuts are high in protein and free of grains.
Ingredients:
  • nonstick vegetable oil cooking spray
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 3 tablespoons maple syrup
  • 1.25 cups finely ground almond flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon kosher salt
  • 2 tablespoons Dutch-process cocoa powder
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) while generously preparing a nonstick donut pan with cooking spray; set aside.
  • Combine eggs, vegetable oil, and maple syrup in a mixing bowl. Whisk vigorously for 3 to 4 minutes until the mixture is emulsified, light, and slightly foamy. Add almond flour, baking powder, salt, and cocoa powder. Mix well with a spatula until all almond flour is fully incorporated, creating a thick batter.
  • Fill a pastry bag or a plastic zip-top bag with one corner snipped off with the batter. Pipe the batter evenly into the greased donut pan.
  • Lightly wet your finger and gently glide it over the batter to create a smooth surface. Tap the pan on a work surface a few times to even out the batter further.
  • Bake in the center of the preheated oven for 9 to 10 minutes or until a wooden skewer inserted into a donut comes out clean. Allow donuts to cool in the pan for 10 minutes before flipping onto a wire cooling rack. Once completely cool, they are ready to serve.

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