Start your day on a sweet note with our delectable Chocolate Almond Breakfast Donuts! This irresistible recipe combines the rich, indulgent taste of chocolate with the wholesome goodness of almonds. Baked to perfection, these donuts offer a delightful texture and flavor that’s perfect for breakfast or any time you’re craving a treat. The almond flour adds a nutty undertone, making them a healthier option without compromising on taste. Easy to whip up, these donuts are a delightful way to satisfy your chocolate cravings in the morning. Treat yourself to a guilt-free breakfast with our Chocolate Almond Breakfast Donuts – a delicious twist on a classic favorite!
Step 1: Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
Step 2: Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
Step 3: Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
Step 4: Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
Step 5: Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.
Feedback of Chocolate Almond Breakfast Donuts Recipes
My husband loves these donuts. They are easy to make & bake. I've even used mini donut pan on occasion. Love these!
Pretty easy to make and a good low carb/gluten free snack.
WOW! THE BOMB DOT COM! I made these for my husband as his BIRTHDAY donuts. They were a HIT! I added vanilla, cinnamon, and Chef John's signature...a pinch of cayenne pepper! DELICIOUS all the way around. I doubled the recipe to make a full dozen. For toppings I dipped the donuts in melted dairy free chocolate, then in toasted coconut flakes or roughly chopped roasted almonds with a sprinkle of sea salt, or drizzled peanut butter.
This is a great recipe! The first time I made it, I followed the instructions and came out with light and tasty donuts. The second time, I swapped the cocoa for cinnamon and added a little vanilla. If possible, we liked them even more! Either way, I think these will probably be a weekly bake.
I luv these! I Enjoyed them plain! drizzled with melted choc chips for spouse. I used mini donut pans.
I did not make any changes, other than to bake it a bit longer, because I was a little short on flour and the batter was runnier than in the video. Because of this, I did not bag and pipe it, just poured it in from a spouted container. I dipped the doughnuts in melted 65% chocolate and dipped half of those in chopped pecans.
Used sugarfree maple syrup. Ended with a very bitter aftertaste.
Easy,to-go recipe..My family really loved it.The changes I made is 1) Used honey instead of maple syrup 2) Used cupcake pan (I don't have donut pan in home)..I have pics but not able to upload in mobile.
Easy gluten free recipe that is grandson approved! I will definitely make these again.
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