1/2 cup sifted almond flour
1/4 cup sifted coconut flour
2 tablespoons black cocoa powder
1/2 cup room temperature coffee
1/2 cup brown sugar substitute (such as Lakanto golden)
1 tablespoon baking powder
3 eggs, whisked
1 tablespoon melted coconut oil
1/2 cup dark chocolate sugar free chocolate chips
1 tablespoon coconut oil
Donut pans (I find the silicone ones to be the best since they release better)
Preheat oven to 350 degrees Fahrenheit.
Grease your donut pans very well.
Mix all donut dry ingredients together, add in the melted coconut oil and eggs.
Pipe into the donut pan cavities, filling about 3/4 of the way as they will rise .
Bake for 17 minutes.
Remove and allow to cool for approximately 10 minutes in the baking pans, then flip upside down onto a wire rack to remove and allow to cool completely.
Microwave the chocolate and coconut oil in 30 second intervals until fully melted. Drizzle over donuts (or dunk completely!) and enjoy!
Refrigerate any leftovers Yields 12 standard sized donuts