Paleo Baked Chocolate Donuts White Chocolate Glaze are a healthy yet indulgent breakfast recipe! They have the perfect texture and a rich chocolate flavor! Gluten-free, grain-free, & no refined sugar!
Separate eggs, whip whites until stiff peaks form, set aside.
Combine almond flour, cocoa powder, baking soda and salt in a small bowl, set aside.
In a microwave safe dish, heat coconut oil and honey together until the coconut oil is melted (about 30-60 seconds). Stir until smooth.
Add apple cider vinegar, eggs yolks and vanilla to the coconut oil/honey mixture.
Add dry ingredients and stir until combined.
Gently fold in egg whites until mixture is homogenous.
Evenly distribute the batter between the 6 donut cavities. Smooth out the tops of each donut.
Bake at 350 for 12-15 minutes or until the tops are set and golden brown.
Allow donuts to cool in pan for 5-10 minutes, then transfer to a cooling rack to cool completely.
White Chocolate Glaze:
While donuts are cooling, make the glaze.
Melt coconut oil and cocoa butter together in the microwave or on the stove over medium heat.
Stir until smooth and let cool for about 5 minutes.
Add powdered sugar and stir until combined.
Putting it together:
Pour glaze over cooled donuts and let stand at room temperature or in the refrigerator until hardened.
Store in an airtight container in the refrigerator for up to 5 days!
Notes
*This recipe makes enough glaze coat the donuts twice. If you want a classic, thin glaze, halve the glaze recipe and only apply one coat. If you'd like a thicker glaze, make the full recipe. Then glaze each donut once, let the glaze cool and harden, then apply a second coat! **Regular white chocolate disks or a bar {not paleo} can be used in place of raw cocoa butter. Be sure to choose a variety that contains cocoa butter and does not contain corn syrup. ***Use this recipe to make your own paleo powdered sugar!