These things speak for themselves.
The donut base is very similar to the fudgy chocolate hazelnut brownie cookies I posted a few days ago, with just a few minor differences. The peanut butter icing is everything you could ever want it to be, and the salted caramel is… well… salted caramel!
2 T butter
1/4 c granulated erythritol
3 T cocoa powder
1/2 t instant coffee granules
2 T water
1 t vanilla extract
1/4 t liquid stevia (the kind with the erythritol in it)
2 T coconut flour
1/4 t cream of tartar
1/4 t baking soda
1/4 t xanthan gum
In a small saucepan, combine the butter, erythritol, cocoa and coffee granules. Stir constantly over medium-high until mixture is smooth and erythritol is completely dissolve. Remove from heat. Stir in water, vanilla extract and stevia. Let cool until just warm, then stir in the egg. Set aside.
Sift coconut flour, cream of tartar, baking soda and xanthan gum into a mixing bowl. Pour in wet ingredients and stir until smooth. Transfer to a baggy, cut off the corner. Pipe equally into 5 wells of sprayed donut pan. Bake at 375° for 8 minutes. Turn out onto cooling rack and let cool slightly.
Peanut butter frosting:
1 T butter
2 T erythritol
2 T creamy peanut butter
In a small saucepan, combine butter and erythritol. Heat over medium until erythritol is dissolved. Remove from heat, stir in peanut butter. Let cool slightly. Transfer to baggy. Set aside.
Salted caramel drizzle:
2 T cold butter, divided
1 t dark corn syrup (or light, or maple syrup)
1 T erythritol
In a small saucepan, combine 1 T butter, erythritol and corn syrup. Over medium-high, stir until bubbly and smooth. Remove from heat. Stir in remaining tablespoon of butter. Let cool. Transfer to baggy, set aside.
Cut a corner off of the baggy of peanut butter frosting. Pipe onto donuts. Cut the corner off if the baggy of caramel. Drizzle over donuts.
1 donut: 171 kcal, 13.3 g fat, 3.6 g protein, 5.2 g total carbs, 2.6 g fiber, 2.6 g net carbs