Double Chocolate Donuts

Thriving with Deanna / Recipe  / Double Chocolate Donuts

Double Chocolate Donuts

You MUST be a rich, deep dark chocolate lover, or know someone who is, to continue reading!


If you like treats that satisfy your cravings, perhaps have a little functional nutrition, and leave you still feeling great, than this recipe may be just for you! They can also be made into muffins if you don’t have a donut mold.

I’ve made these so that they meet my treat desires – grain free, low-carb, paleo-friendly, keto-friendly, and dairy free!

This recipe includes organic cacao powder and organic and fair trade dark chocolate, which are rich in antioxidants, such as polyphenols, and prebiotics. Who doesn’t love delicious paired with benefit?!

It also has collagen which is amazing for our hair, skin, nails, joints, and gut health, among other things!

It has healthy fats to keep you satisfied, is low in carbs, and free of inflammatory refined sugars.

These are ever so slightly sweetened with a small amount of yacon syrup, which may be a new ingredient to you. Yacon syrup is extracted from a tuberous root, native to the Peruvian Andes. This dark brown, thick syrup looks and tastes similar to molasses. It’s also rich in fructooligosacchrides, which have a prebiotic effect, stimulating the growth of intestinal microflora. Because of the prebiotic content, it does not cause blood sugar and insulin spikes like refined sugars. A little goes a long way and it will allow you to make this recipe over and over ;). Of course you can always use it to replace some of the sweetener in other recipes as well.

I’m not usually a recipe inventor for baking! But these worked on the very first try! I don’t think you’ll be disappointed if you try these…unless, like I mentioned, you’re NOT a rich, deep dark chocolate lover or you’re used to very sweet treats!

Okay, here we go! Are you ready for this?

Double Chocolate Donuts

(grain free, low-carb, paleo-friendly, keto-friendly, and dairy free options)

Dry Ingredients

– 1 1/3 cup blanched almond flour (I like to buy mine at Costco or Trader Joe’s)

– Scant 1/3 cup cacao powder

– 4 scoops (40 g) collagen

– 1/4 tsp baking soda

– Pinch of salt

– 1/3 cup dark chocolate chips or discs (Pascha brand is great! I’ve been using organic & fair trade dark chocolate discs from the bulk section of my local health food store.)

Wet Ingredients

– 3 large eggs

– 1/3 cup melted coconut oil, butter, or ghee (or a mix of any two; use coconut oil for dairy free)

– 1/3 cup water

– 1 TBS yacon syrup


Preheat oven to 325°.

Grease your silicone donut molds with coconut oil and/or line your muffin pan with parchment baking cups.

Mix your dry ingredients first (except the dark chocolate chips).

Then add the wet ingredients and mix thoroughly, until your batter is smooth.

Fold in the dark chocolate chips.

Scoop batter into the donut molds or muffin cups until 3/4 or more full.

Bake for about 18-22 minutes.

NOTES: Your donuts will be done when you are able to spin them around the center piece. Your muffins will be done when they no longer dent when lightly pressed. However, be careful not to overcook. These are delicious when cooked gently! When hot, these are just a bit fragile, so treat them gently. These are amazing devoured…errr…eaten warm when the chocolate is melty and delicious! They get a bit firmer when they are cool/cold, but are delicious in a whole other way!

So, will you be trying these?! Everyone in my household thinks you should!

Deanna Wilcox

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