Top o’ the mornin’ to ya, St. Paddy’s Day is a-comin’. Yep, that’s my version of a very bad Irish brogue. My apologies to the Irish people, I know you don’t really speak that way. Just as I know you don’t eat corned beef and cabbage and drink green beer on March 17th. But we here in North America sure like to pretend you do. Just as we all like to pretend for that one day that we are all Irish. Sure, many of us, myself included, have plenty of Irish heritage in our backgrounds. But let’s face it, we are really just using the day as an excuse to kick up our heels and drink beer, green or not. And I have a true love of corned beef and cabbage, it’s one of my favourite meals. This year, I am attempting to corn my own beef, per a recipe out of Cook’s Illustrated. If it works, I will share it, but not quite in time for St. Paddy’s.
But I did decide to jump on the holiday blogging train and come up with a recipe I could share ahead of the day (just barely, since it’s tomorrow!). I’m not always good in this regard, but I woke up one morning early this week with the notion to bake up some donuts. And it occurred to me that the bottle of Bailey’s that has been languishing in the back of my refrigerator would make a great glaze to a chocolate donut. I don’t actually like Irish Cream that much myself, but I thought that paired with chocolate, it would taste mighty fine. And would you know? I was right!
I also wanted to use this recipe to showcase another READER APPRECIATION MONTH GIVEAWAY. NuNaturals is a brand of stevia that I have been using for about a year now, and I can highly recommend it. I first tried it when I won someone else’s giveaway for it. I received both the NuNaturals Vanilla Stevia Liquid and a box of NuStevia Packets (50 count) and I use both of them all the time for sweetening everything from my own recipes to my children’s yogurt. And now NuNaturals is going to give FOUR of my readers the very same prize package I won last year. So scroll down below for the contest rules to make sure you enter!
But first, on to the recipe…
Chocolate Donuts with Irish Cream Glaze
2 cups almond flour
2/3 cup cocoa powder
1/3 cup granulated Swerve Sweetener
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
3 large eggs, lightly beaten
1/4 cup butter, melted
20 drops NuNaturals vanilla stevia liquid
OR 1/2 tsp vanilla and 20 drops stevia extract
1/2 cup almond milk
Irish Cream Glaze:
1/2 cup powdered Swerve Sweetener
3 tbsp Irish Cream liqueur (Homemade Sugar-Free Irish Cream Recipe)
1 to 3 tbsp almond milk
For the donuts, preheat oven to 325F and grease a donut tin.
In a large bowl whisk together almond flour, cocoa powder, granulated erythritol, baking powder, baking soda, salt and xanthan gum. Stir in eggs, butter, vanilla and stevia (or vanilla stevia liquid) until thoroughly combined. Add almond milk and stir until smooth.
Fill holes of donut tin 2/3 full (you will have to do 2 to 3 batches). Bake for 18 to 20 minutes, or until set and donuts spring back when touched. Let cool in pan 5 minutes and then flip out onto a wire rack to cool completely. Repeat with remaining batter.
For the glaze, whisk together powdered erythritol and Irish Cream in a small bowl until smooth (mixture will be very thick). Stir in almond milk, 1 tbsp at a time, until a smooth, drizzly consistency is achieved. Spread evenly over cooled donuts.
Makes 9 to 12 (this will depend on the size of your donut pan. Some are larger than others). For 12 donuts, each donut has a total of 8.2 g of carbs and 3.2 g of fiber. Total NET CARBS = 5 g.
Contest Rules: Giveaway closed