Cakey Chocolate Peanut Butter Donuts with Almond Flour

Updated at: Sat, 07 Dec 2024 23:15:44 GMT

Step 1

Preheat oven to 350F.

Step 2

In a large bowl, whisk together the butter, agave nectar, vanilla, and peanut butter until smooth.

Step 3

Add the eggs and continue to whisk until combined and smooth.

Step 4

Add the almond flour, sea salt and baking powder.

Step 5

Whisk until completely combined.

Step 6

Thoroughly grease your donut pan. I used butter to grease, but use whatever works for you!

Step 7

Transfer your donut batter into a plastic baggie and cut off the corner (about 1 inch).

Step 8

Squeeze the batter out around the circle of the donut pan.

Step 9

Bake for 10 – 12 minutes until golden brown.

Step 10

Allow to sit in the pan for a few minutes before transferring to a cooling rack.

Step 11

To remove from the donut pan, slide a butter knife around the edges and gently lift them up.

Step 12

Once all the donuts are on the cooling rack, make your chocolate icing.

Step 13

Melt the cocoa butter in the microwave, stirring every 30 seconds.

Step 14

Once it is mostly melted, I just continue to whisk until the remaining chunks are completely melted. Whisk in the cocoa powder and agave nectar until smooth.

Step 15

Dip the tops of the donuts in to the icing and place back on the cooling rack.

Step 16

In a separate small bowl, microwave the peanut butter for 30 seconds – 1 minute.

Step 17

Stir in 1 tablespoon of cocoa butter and continue to stir until completely melted.

Step 18

Drizzle on top of the donuts.

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