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Macadamia and Coconut Donuts w/ White Cocoa Glaze

Paleo, sugar-free, keto, low-carb, grain-free, gluten-free
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 donuts
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Macadamia Coconut Donut
  • 3 eggs
  • 3 tbsp coconut oil (liquid)
  • 1 Macadamia Nut F bomb
  • 1 tbsp coconut sugar (optional)
  • 1/2 tsp baking soda
  • 1/8 tsp xantham gum
  • 1/2 tsp vanilla
  • 3 tbsp almond/coconut milk
  • 3/8 cup coconut flour
White Chocolate Coconut Icing
  • 2 tbsp coconut butter
  • 1 tbsp cocoa butter (or just more coconut butter if you're not a bitter cocoa fan!)
  • 1 tsp coconut flour
  • 1 tsp coconut sugar
  • 1 tbsp shredded coconut (for topping)
  • 1 tbsp chopped macadamia nuts (for topping)

Method
 

Donuts
  1. Preheat oven to 350 F and grease your donut pan.
  2. Combine coconut flour, coconut sugar, baking soda, and xantham gum in a large bowl.
  3. Separate egg yokes and egg whites. Add yokes, coconut oil, macadamia nut butter, almond milk and vanilla to your dry mixture. Blend well.
  4. Whip egg whites until they form a firm peak. Fold into your donut mixture.
  5. Spoon mixture into donut pan and bake for 17-20 minutes. 
Icing
  1. Combine all ingredients in a small saucepan (except coconut sugar, shredded coconut, and mac nuts). Heat on low until melted (this doesn't take long so keep your eyes on it!!). 
  2. Pour over the donuts. Top with coconut sugar, shredded coconut, and mac nuts.

Notes

DISCLAIMER: I live in a shit apartment with a shit oven. When I preheat my oven, I also preheat my apartment. Remember this when considering my baking times.