Chocolate fudge donuts with peanut butter frosting and salted caramel

These things speak for themselves.

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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!

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Chocolate donuts:
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)
1 egg
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 375Β° 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.

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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.

Makes 5.

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

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15 thoughts on “Chocolate fudge donuts with peanut butter frosting and salted caramel

  1. Ommmmmg. I can’t wait to make these! Being so limited on a gluten-free low-carb diet (and being picky, main thing there), this is like finding treasure!

      • That’s not remotely true. Gluten is found in many high carb foods and getting off of the carbs is a huge health benefit. I’ve lost a ton of weight and feel significantly better since getting off of carbs.

        I’m not sure gluten is even the problem though. Probably for some, sure, but I think the modern “wheat” is just downright dangerous to eat. Older, more natural wheats like einkorn and spelt are probably fine for most. Still wouldn’t work for a keto diet due to carb content but for a natural/paleo type diet would be an excellent choice in moderation.

  2. Putting 2 Tbsp of butter in a pan with all the other ingredients on med-high goes from 0 to burnt in 15 seconds. Beware.

  3. I just wanted to thank you for this recipe. I just made this and its so soft and tasty. and i used natural peanut butter instead of creamy and it gives a very good shiny coating like the real kind of glazed used in shops. the texture maybe far from a real donut but hey for me i felt like eating a donut cake. which is a thumbs up because i can twist it to make cupcakes. this will be my base recipe and just have to work on it. πŸ™‚ thank you thank you πŸ˜‰ more recipe please. πŸ™‚

  4. Is there a way you could share this recipe on Pinterest? I have friends that would love to make these and I would love to share it! They are absolutely fantastic. Thank you thank you thank you.

  5. Hi Alison! Love the donuts thanks.
    I messed up the frosting (my swerve sweetener didn’t melt so it was grainy!) but the caramel drizzle was amazing!
    Wondering if you think I could add protein powder to them so I get some protein? I can try right? Trying to amp up my protein and water right now.
    -Erin, LCHF since 27/11/14 down 33lbs

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