Chocolate Almond Breakfast Donuts


  • nonstick vegetable oil cooking spray
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 3 tablespoons maple syrup
  • 1 ¼ cups finely ground almond flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 tablespoons Dutch-process cocoa powder
  • Directions

  • 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.

  • Chef's Notes:

    The donut pan can also be greased with soft butter.

    You can use any fat of your choice instead of vegetable oil–butter, coconut oil, or extra-virgin olive oil, to name a few. You can use 1/4 teaspoon fine salt instead of kosher salt. Make sure to use high-quality Dutch-process cocoa powder. I used Bob’s Red Mill(R) almond flour.

    You can add a teaspoon of vanilla extract to the batter if you like.

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