Ingredients
For The Donuts:
- 1 cup almond meal, 90 grams
- 1/2 cup coconut flour sifted, 46 grams
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/4 cup coconut oil, melted
- 2 tablespoons nonfat plain Greek yogurt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon pure almond extract
- 1/4 cup + 2 tablespoons honey
For The Ganache:
- 1/4 cup full-fat coconut milk
- 1/2 tablespoon honey
- 3.5 ounces semi-sweet chocolate, chopped
- sweetened coconut flakes for garnish
Instructions
- Preheat your oven to 350°F and generously spray a donut pan with cooking spray.
- In a medium bowl, stir together the almond meal, coconut flour, salt, baking powder, and baking soda.
- In a large bowl, beat together the eggs, coconut oil, Greek yogurt, vanilla extract, almond extract, and honey until well blended.
- Pour the dry ingredients into the wet ingredients and beat until smooth and combined.
- Spoon the mixture into the donut trays, filling about 3/4 of the way up each donut mold. To make it easier, you can use a piping bag or a zip-top plastic bag with the corner cut off to fill the trays. Let the batter stand 10 minutes before baking, to allow the coconut flour to begin absorbing.
- Bake until golden brown and a toothpick inserted in the donut comes out clean, about 10-12 minutes.
- Make the ganache. Combine all ingredients except the coconut flakes in a microwave-safe bowl and microwave for 20-30 second intervals until fully melted, stirring in between.
- Let donuts cool slightly in the pan and then remove to dip into the ganache. Garnish with sweetened coconut flakes.