Entenmanns Chocolate Donuts
This recipe offers a wholesome and grain free version of Entenmann's chocolate treats, crafted with cassava flour, coconut flour, and tapioca starch. It's a health-conscious alternative that delivers the indulgence of chocolate in a nutritious way, perfect for those looking to enjoy their favorite flavors without compromising their dietary restrictions or and meeting health goals.
Ingredients
Nut free donut base
- 3/4 C cassava flour
- 1/3 C coconut flour
- 1/4 tapioca or arrowroot starch
- Dash of nutmeg
- 2 tsp baking powder
- 1/2 C coconut, cane or monk fruit sugar
- 3 large eggs
- 3/4 C full fat coconut milk
- 1 tsp Vanilla extract
- 1/3 C refined coconut oil, melted
Almond flour donut base
- 1 cup almond flour
- 1/3 C tapioca starch
- 1/4 C coconut flour
- 2 Tsp baking powder
- 1/3 C Cull fat coconut milk or yogurt
- 2 large eggs
- 2 tbsp refined coconut oil or avocado oil
- 1/3 C raw cane or coconut sugar
- 1/4 C maple syrup
- 1 tsp vanilla extract
Chocolate coating
- 2/3 C dairy free chocolate chips
- 1 tbsp coconut oil, refined
Instructions
- Preheat oven to 375 degrees farenheit and oil a donut pan with coconut or avocado oil— silicone works best.
- In a large bowl, combine dry ingredients.
- In a small bowl, combine wet ingredients except coconut oil.
- combine wet and dry ingredients, then stir in coconut oil. Fully combine batter
- Spoon batter into donut molds. Fill about 3/4 of the way full. Bake for 15-18 minutes or until tops have set.
- Let cool and melt chocolate chips in a microwave safe bowl.
- Remove donuts and dip in melted chocolate mixture. Freeze for 10 minutes to set.
- Enjoy! Store leftovers in fridge or at room temperature in an airtight container.
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Nutrition
Calories: 235kcalCarbohydrates: 26gProtein: 3gFat: 15gFiber: 2gSugar: 10g
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