My daughter is a chocolate and peanut butter fanatic. My son is on a gluten-free diet and I try to follow a low carb eating plan so these are truly a miracle for all of us wrapped up in one sweet and tasty treat.
One of the key ways that these donuts retain their low carb value is with the use of peanut flour vs regular white flour. There are various kinds of peanut flour on the market: regular, partially defatted and defatted. The latter acts similar to coconut flour in its ability to absorb liquid. This recipe is made with the defatted variety so it is essential to add adequate amounts of liquid.
If using peanut flour is new to you, I highly recommend reading this article on Serious Eats: What Can You Do With Peanut Flour?
Now on to the chocolate. As always, I advise using really good cocoa powder in your recipes. The flavor, color and richness cannot be beat. Cocoa Barry Extra Brute and Valrhona brands are two at the top of my list. In this recipe I opted for Valrhona and it didn't disappoint. My daughter also chose to top these donuts with chocolate chips but if you go this route, they will lose part of their low-carb value as chocolate chips are sweetened with sugar.
For sweeteners, if sugar is not a concern for you feel free to use 1/3 cup of regular granulated sugar instead of the 1/3 cup of erythritol but remember, these donuts will no longer be deemed low carb. As for the liquid stevia, use any good brand. New Roots is my preferred choice but there are others out there that are just as good.
Lastly we come to the peanut butter itself used in the frosting. Stick with organic sugar-free PB; as true to the natural state as possible for this recipe ( and for all your recipes for that matter!).
Now dust off that donut pan, ladies and gents, and let's get baking.
*altered source recipe: Chocolate Donuts with Peanut Butter Glaze, All Day I Dream About Food
WHAT YOU NEED
1 1/4 cups defatted peanut flour
1/3 cup cocoa powder
1/4 cup granulated erythritol
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, lightly beaten
2 tablespoons vegetable shortening, melted
1/2 teaspoon pure vanilla extract
16 drops of liquid stevia extract
3/4 cups almond milk (or liquid of your choice - 2% milk works well but doesn't have low carb benefit)
2 tablespoons natural peanut butter (smooth)
2 tablespoons whipping cream
2 tablespoons almond milk (or more to reach desired consistency)
20 drops liquid stevia extract
Makes 12 donuts
PREHEAT oven to 325F
LIGHTLY grease regular-sized donut pan
IN LARGE BOWL, whisk together first donut 6 ingredients
IN MEDIUM BOWL, whisk together remaining donut ingredients
FOLD wet ingredients into dry ingredients. Batter will have a cake-batter consistency
FILL piping bag with batter and pipe into donut pan
BAKE 11 minutes
LET cool in pan for 5 minutes then flip out donuts onto cooling rack
IN MEDIUM bowl, warm peanut butter for 40 seconds in microwave
WHISK in cream, almond milk and stevia extract until smooth
DIP donut tops in frosting and let stand at room temperature until frosting starts to set