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All Day I Dream About Food

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July 10, 2011

Chocolate Donuts with Peanut Butter Glaze (Low Carb and Gluten Free)

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Stop me if you’ve heard this one before: I love peanut butter. Oh wait, that’s right. You have heard this one before…about a gazillion times. As it turns out, I also love my little donut pan. It was an impulse purchase, but one that has turned out to be tremendously useful for such a specialized kitchen gadget. I hardly needed it, on top of all the various bakeware I already own, but I had a gift certificate to a kitchen supply store and thought it looked like fun. It sat in my bakeware cupboard for months, untouched, until I dreamed up my Blueberry Pomegranate Donuts. But it worked so remarkably well for those that I knew it would get used again. And again. And again.

It was really only a matter of time before I married my two loves, peanut butter and donut pan. After all, when one has two beloved friends who are unknown to each other, one tends to get pretty excited to introduce them. Sometimes this doesn’t work out that well, the chemistry between two individuals just not quite mixing the way one would hope. But I had little to fear here, being quite certain that peanut butter and donut pan would get along. Well, let’s be fair, I did introduce a third party into the mix, namely chocolate, who I thought would help ease the transition. And rightly so, as chocolate is always the perfect party guest and has a way of putting all other ingredients at their ease. And so, chocolate donuts with peanut butter glaze were born. Made with peanut flour, naturally.

The funny thing is that I’ve never been a huge donut person. Muffins, I love. Quick bread, I love. Donuts, ho-hum, they’re okay. But we’re talking store-bought donuts here, and these homemade donuts are really a different creature altogether. Because really, donuts from a donut pan are muffins or quick bread in disguise. They’re shaped like a donut, but they have the density and texture of a muffin. They aren’t fried, and they tend to be much more reasonably apportioned compared to what you might get at your local coffee shop. The best part for me, as a mother of three, is that I get to tell my kids that they are having donuts for breakfast and see their sweet faces light up with joy – all the while serving them something that is quite healthy and good for them.



The Results:
No false modesty here. I love these donuts. So do my kids. They were easy and quick to whip up. I was up a bit early one morning and had them ready to go before my kids were even awake. The only thing that stopped us from devouring them all was that I still needed to take pictures! I am really quite impressed with how moist they are, too. After they cooled on the baking racks, I thought the outsides seemed a bit dry. But I realized my fears were baseless when I bit into one and it was perfectly tender and cakey.

You could easily eat the chocolate donuts as is, or put a typical sweet donut glaze on them, and they’d be great. But let’s face it…there is nothing like peanut butter and chocolate together. Peanut butter and chocolate make my day. And having them for breakfast, in a donut I don’t have to feel guilty about, really makes my day!

***Edited to add – I’ve heard from several readers that their batter ends up too thick. There are several varieties of peanut flour available and the defatted variety soaks up a lot more liquid than the non-defatted. I used the non-defatted here. I am adding some additional instructions below for those of you who are using defatted or partially defatted peanut flour.

Chocolate Donuts with Peanut Butter Glaze

1 1/4 cups peanut flour (non-defatted)

*if using defatted peanut flour, see extra directions below

1/3 cup cocoa powder

1/4 cup granulated erythritol

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 large eggs, lightly beaten

2 tbsp coconut oil, melted

1/2 tsp vanilla extract

8 drops stevia extract

1/4 cup almond milk

Glaze:

2 tbsp peanut butter

2 tbsp whipping cream

2 tbsp almond milk

1 tbsp powdered erythritol

6 drops stevia extract

Garnish:

2 tbsp chopped peanuts

Preheat oven to 325F and grease a donut tin.

In a large bowl whisk together peanut flour, cocoa powder, granulated erythritol, baking powder, baking soda, and salt. In another small bowl, whisk together eggs, coconut oil, vanilla and stevia. Add egg mixture to peanut flour mixture and stir until thoroughly combined. Add almond milk and stir until smooth.

*If you are working with defatted or partially defatted peanut flour, you will need to add additional liquid. Simply add more almond milk, 1 tbsp at a time, until you get a consistency like muffin batter.

Fill holes of donut tin 2/3 full (you will likely have to do 2 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, place peanut butter in a microwave-safe dish, and warm gently in 20-second intervals until peanut butter is very soft. Stir in whipping cream and almond milk until smooth and well combined. Stir in powdered erythritol and stevia. Spread glaze onto donuts with a knife. The glaze won’t be pourable, but is should be fairly thin and spreadable. If you find yours too thick, add another tablespoon of almond milk until it thins out a bit.

Sprinkle with chopped peanuts.

Makes 9**. Each donut has a total of 12g of carbs and 2g of fiber, but only 6.7g of carbs if you subtract erythritol. Total net carbs = 4.7g.

**Not all donut pans are created equal. Mine is made by Fox Run and appears to be somewhat smaller than those made by Wilton, although it is not a mini-donut pan. So you may only get 6 donuts out of this recipe.

I submitted this post at Family Fresh Cooking for Marla’s Get Grillin’ Event. Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.

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Filed Under: Gluten Free, Low Carb, Muffins & Scones

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Foodness Gracious says

    July 10, 2011 at 6:42 pm

    These look awesome and only 4.7g carbs? Thats a keeper. I'm the same with the donut, I can be mehh, and I'd much rather have a muffin or slice of quickbread. I think I'll be trying these though, the family will love me!
    Thanks for sharing…

    Reply
  2. The Slow Roasted Italian says

    July 10, 2011 at 6:45 pm

    Oh my, these look divine. I do not have a donut pan and I am interested in finding one now!

    Reply
    • Beatrice Roach says

      July 8, 2019 at 6:27 pm

      Wal Mart has donut pans. I just bought two of them. $8.98 or something in that range.

      Reply
      • Beatrice Roach says

        July 8, 2019 at 6:35 pm

        What is peanut butter flour? I’ve never heard of it.

        Reply
  3. Maris(In Good Taste) says

    July 10, 2011 at 6:48 pm

    They look very tasty. Love a baked donut without the guilt of fried

    Reply
  4. Lauren at Keep It Sweet says

    July 10, 2011 at 7:49 pm

    Once again, you amaze me! These donuts sound unbelievable and by looking at them, you'd never guess gluten-free or low carb!

    Reply
  5. Amelia says

    July 10, 2011 at 8:25 pm

    So, should I not be in the possession of a donut pan at the moment, do you think it's a good guess to try this recipe as muffins? Adjusting for baking time, of course. Probably 2/3 full for muffin tins as well?

    Reply
  6. Carolyn says

    July 10, 2011 at 8:42 pm

    Hi Amelia,
    Yes, you could certainly make muffins with them. Donut tins are pretty small, so I don't know how many muffins you'd get out of this…6 maybe? You may want to make less of the glaze to match, too. Let me know how they turn out!

    Reply
  7. Sandra says

    July 10, 2011 at 8:53 pm

    This looks very delicious.. chocolate and peanut butter..what's not to like :)) sounds incredible!!!!

    Reply
  8. [email protected] says

    July 10, 2011 at 9:09 pm

    Wow these look so yummy!

    Reply
  9. Kelly says

    July 10, 2011 at 9:15 pm

    I stumbled across your blog while searching for low-carb recipes online. I also had gestational diabetes and believe I am pre-diabetic (due to testing my sugar at home, not officially diagnosed, that is pending!). I also lead a pretty healthy lifestyle so I'm baffled. Anyways, as someone who adores cooking, your blog looks like its going to be my lifesaver. Thank you 🙂

    Reply
  10. Susan says

    July 10, 2011 at 11:52 pm

    If it has peanut butter I will eat it! I will have to make these soon. Beautiful photo!

    Reply
  11. The Mom Chef says

    July 11, 2011 at 12:18 am

    Amazing. They're tempting even lil ole non-chocolate me. I love the decadence of the peanut butter on top. Another perfect treat.

    Reply
  12. scratch-made wife says

    July 11, 2011 at 12:35 am

    Why is it that you're always putting PB and chocolate together and making me want to bake? 🙂 This recipe looks sooooo good. I have to agree: I've never been a huge doughnut person. But I feel I can make an exception for this recipe!

    Reply
  13. Maureen says

    July 11, 2011 at 12:47 am

    I have NO donut pan so I know what's going on the wish list this week! These gems look delicious!

    Reply
  14. Lisa @ Tarte du Jour says

    July 11, 2011 at 12:55 am

    Reece's Cup Doughnuts! Yahoo…life is good! I don't have a doughnut pan but it sounds like I need one now.

    Reply
  15. The Harried Cook says

    July 11, 2011 at 3:38 am

    Chocolate and peanut butter? Yes, please! What a fabulous donut recipe! Thanks for sharing 🙂

    Reply
  16. Kari says

    July 11, 2011 at 5:55 am

    This makes me wish I had a donut pan. In the absence of that, I wish I had jar of peanut butter near me. Yum!

    Reply
  17. Jessica @ How Sweet says

    July 11, 2011 at 11:34 am

    these look SO.GOOD!

    Reply
  18. Marla says

    July 11, 2011 at 12:14 pm

    These donuts look amazing! The fact that they are low carb makes 'em even better.

    We are in our final week of Get Grillin' – Dessert is the theme and we would love if you submitted up to any 3 recipes (they don't have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway. http://su.pr/2YaIiV

    Reply
  19. briarrose says

    July 11, 2011 at 12:25 pm

    Beautiful! Perfect way to start of a day. The little donut pan has been on my wanties list for a while…going to have to splurge soon. 😉

    Reply
  20. Rachel @ Baked by Rachel says

    July 11, 2011 at 12:40 pm

    Oh no … another baked donut recipe lol just teasing. I like to harass people about them. Fun idea/flavor combo 🙂

    Reply
  21. Pretend Chef says

    July 11, 2011 at 12:53 pm

    Might need to put my Williams-Sonoma gift card towards a mini donut pan. Chocolate and peanut butter is a winning combo and one I know everyone will love. I'll need to bookmark this recipe. Yummy!

    Reply
  22. brandi says

    July 11, 2011 at 1:01 pm

    These look great! i love the pb icing on the chocolate donut 🙂

    Reply
  23. purabi naha says

    July 11, 2011 at 1:51 pm

    mmm…yummy…these donuts really look delicious…I am dreaming that I am eating a dozen. Peanut butter makes these donuts more droolworthy!

    Reply
  24. Belinda @zomppa says

    July 11, 2011 at 1:58 pm

    I will not stop you from talking about peanut butter donuts. Me wants!

    Reply
  25. Emily @ A Cambridge Story says

    July 11, 2011 at 2:13 pm

    A donut pan is going to be my next kitchen purchase – these look sooo good. Your kids must have loved them!

    Reply
  26. Caroline @ chocolate and carrots says

    July 11, 2011 at 2:28 pm

    Yum!!!! I need these…right now.

    Reply
  27. Food Glorious Food! says

    July 11, 2011 at 3:59 pm

    This is perfect! Low carb and taste great!! Thanks for the lovely recipe and have a great week ahead!

    Reply
  28. claire gallam says

    July 11, 2011 at 4:07 pm

    I'd like about 30 of those, please 🙂

    Reply
  29. Becky says

    July 11, 2011 at 4:09 pm

    Carolyn,
    You have outdone yourself with low carb donuts. didn't know that those two words could go together, but you made it happen. Love the chocolate PB combo, of course.

    Reply
  30. Sanjeeta kk says

    July 11, 2011 at 4:14 pm

    These are so adorable, Carolyn! Love the peanut butter frosting..have a jar of peanut butter and now I know what best can be done with it 🙂

    Reply
  31. Katrina {In Katrina's Kitchen} says

    July 11, 2011 at 4:15 pm

    Carolyn – these are pretty much amazing!

    Reply
  32. Hester aka The Chef Doc says

    July 11, 2011 at 5:06 pm

    This looks fabulous 🙂

    Reply
  33. Karen says

    July 11, 2011 at 6:11 pm

    I can completely relate to the peanut butter obsession! And with chocolate? Even better!
    Your donuts are perfect! And I'm sure they taste amazing, too. Just gorgeous!

    Reply
  34. Boulder Locavore says

    July 11, 2011 at 6:56 pm

    Carolyn chocolate and PB have been my favorite sweet combo since I was a child. These looks great. I've never worked with peanut flour either. Will have to give these a whirl….when I'm using my oven again!

    Reply
  35. Alex says

    July 11, 2011 at 7:46 pm

    just perfect! and the best combo..peanut butter, chocolate, and donuts! thanks for sharing

    Reply
  36. Lindselicious says

    July 11, 2011 at 10:16 pm

    Wow these are low carb?! Great new recipe for my donut pan. Yay!

    Reply
  37. [email protected] says

    July 11, 2011 at 11:48 pm

    These look fantastic. I have been wanting to get a doughnut pan; you just gave me a reason hehe

    Reply
  38. Parsley Sage says

    July 12, 2011 at 12:33 am

    Hot stuff! I love your little genius ideas. I've got a mini-donut maker in the cupboard that I've never even used once! I'm thinking its time to dust it off and go peanut-butter-choco crazy 🙂

    Reply
  39. Happy When Not Hungry says

    July 12, 2011 at 12:50 am

    Wow these donuts look amazing!! I love the chocolate and peanut butter combo!

    Reply
  40. Jill Colonna says

    July 12, 2011 at 9:34 am

    You are incredible, Carolyn. Low carb donuts! Love also your second photo – looks like it's flying.

    Reply
  41. Shelby says

    July 12, 2011 at 9:39 am

    Love these – I am going to have to try them. I love peanut butter too. So much that I keep a jar of chunk at my desk at work for quick fixes. 🙂

    Reply
  42. Kate says

    July 12, 2011 at 12:24 pm

    Can't wait to try these!!

    Reply
  43. Manu says

    July 12, 2011 at 12:46 pm

    Oh Carolyn! these look terrific! And they are low carb as well??? GREAT! Great pictures too, they really make me hungry!!!

    Reply
  44. Eating Deliciously says

    July 12, 2011 at 1:21 pm

    I love this idea. Wish I had some right now!

    Reply
  45. Kim - Liv Life says

    July 12, 2011 at 2:42 pm

    Oh, Carolyn….. you have won my heart!! I simply, really, really want some of these gorgeous creations. What a way to start my day! And low carb would make me not feel guilty…. You are quite the match maker!!!

    Reply
  46. Becky says

    July 12, 2011 at 5:38 pm

    Wow, these look amazing!! Peanut butter and chocolate are one of the best combinations of food, then to throw a donut in the mix makes it just heaven. This is making me want to go out and buy a donut pan… I wonder if they can be altered to be made without one??

    Reply
  47. Foodiva says

    July 12, 2011 at 11:12 pm

    I'd love to get myself a donut pan (on top of my other kitchen gadgets), but I just haven't come across any over here. Not only are your donuts healthier than regular fried ones, they also look more delicious with that luscious peanut butter glazing!

    Reply
  48. Claudie says

    July 13, 2011 at 2:34 am

    I'm looking at those donuts, and that tempting glaze is already enough for me to wanna have at least a couple! I can't taste them, but they sure look delicious and the kind I'd love to try and make!

    Reply
  49. Anonymous says

    July 13, 2011 at 8:55 pm

    I wonder if these could be frozen (sans glaze)?

    Reply
  50. Carolyn says

    July 13, 2011 at 9:13 pm

    Hi Anonymous! You DEFINITELY could freeze them without the glaze. I freeze all of my muffins and cakes and such, when I know I am not going to use them in good time. Although I did not freeze these ones in particular, I am quite certain they would hold up well.

    Reply
  51. Carolyn says

    July 14, 2011 at 12:48 pm

    Kelly – glad you found and like the blog! GD stinks and it stinks even more when it sticks around afterwards, but I've found that there are so many great ways to cook and bake low-carb. I really can't say I mind much anymore!

    Reply
  52. Erin says

    July 14, 2011 at 8:53 pm

    You made chocolate donuts with peanut butter glaze!!! Sorry, it was kind of obvious you did that, but I am still in shock! And you did it healthy – oh man, you are my hero!

    Reply
  53. [email protected] says

    July 15, 2011 at 10:13 pm

    Carolyn, these sound so yummy-good! LOVE the PB glaze!!

    Reply
  54. Tiffany says

    July 16, 2011 at 10:45 pm

    I can't see how you COULDN'T love these donuts! I was just talking to a friend yesterday about my birthday cake…. I told her I want it to be peanut butter and chocolate! 😀

    Reply
  55. Cassie @ Bake Your Day says

    July 17, 2011 at 2:31 pm

    I have a pretty big obsession with peanut butter too but when you combine it with chocolate, the obsession gets worse! Awesome recipe, Carolyn, can't wait to try that glaze!

    Reply
  56. Maggie @ Vittles and Bits says

    July 17, 2011 at 4:11 pm

    These look amazing!! Love that they are low carb too. Who could resist chocolate & peanut butter?

    Reply
  57. Maggie @MaggieCooks says

    July 18, 2011 at 12:31 am

    Delicious!!!!!!!!!!!!!! Yummy! I want to sink my teeth into it 🙂

    Reply
  58. Wilde in the Kitchen says

    July 18, 2011 at 12:45 am

    These donuts combine my favorite things too! I've been seeing some delicious donut recipes using the donut pans, I've got to get one!

    Reply
  59. Torviewtoronto says

    July 18, 2011 at 1:06 am

    yummy looking donuts I haven't had with peanut butter glaze on donuts before lovely colour on it

    Reply
  60. Cindy says

    July 19, 2011 at 3:04 am

    I think I need to purchase the donut pan. They look so yummy.

    Reply
  61. Cara says

    July 19, 2011 at 5:03 pm

    Another fabulous use for my beloved peanut flour, thank you!

    Reply
  62. kita says

    July 20, 2011 at 1:30 pm

    Excuse my language, but holy crap girl! these look awesome! The only donut I really love is the once every few years chocolate glazed one, but a peanut butter topping. You have hit it out of the park for this one!

    Reply
  63. Matthew "mmwine" Horbund says

    August 9, 2011 at 1:54 pm

    Love it! Love that you find alternative dessert options for people with gluten or other restrictions

    Reply
  64. Anonymous says

    September 4, 2011 at 7:26 pm

    Okay, so I made these this morning and the donuts mix was as thick as cookie dough. I even added another 1/4 almond milk to try to thin it out. I scooped a ball of dough and rolled it out into a long strip and layed into the donut pan. Only got 6 donuts out of the mix. They are good but dense and slightly dry. I double check the ingredients when mixing and again afterwards to see if I missed anything. The peanut butter glaze was much thinner than you mentioned. Mine was pourable and pooled around the donut on the plate. The cream I replaced with coconut milk since I am dairy-free. It was awesome, and will definitley keep the glaze recipe on hand. If I can thicken it might try to pair with a low carb cheese cracker when/if I can have dairy again. If you have any observations about the inconsistencies I would appreciate it. <3
    [email protected]

    Reply
  65. Carolyn says

    September 4, 2011 at 9:15 pm

    Saw your comment and wanted to respond. There are a number of different varieties of peanut flour and I think that may be the issue here. Defatted peanut flour soaks up a LOT more liquid than non-defatted so I am guessing you were using defatted. You were right to add more liquid, but you should keep on adding liquid until it becomes more of a batter-like consistency. I've also recently discovered that donut pans are not consistent in size. Mine is made by Fox Run, but the Wilton ones appear to be larger.

    Not sure what happened there with the glaze, mine was definitely not pourable like that and didn't pool. I think it may be the coconut milk at issue here. Cream tends to thicken things up more. Next time, I'd suggest adding less coconut or almond milk and only adding more as you see the need to thin it out a bit.

    Reply
    • Debbie says

      April 22, 2015 at 11:29 pm

      Do you think I could make these with almond flour instead of peanut flour? Thanks

      Reply
      • Carolyn says

        April 23, 2015 at 8:05 am

        Yes, that should be fine.

        Reply
  66. Mybro says

    September 28, 2011 at 6:33 pm

    Amazing! Love your blog 🙂

    Reply
  67. twirl says

    December 10, 2011 at 5:05 am

    These look so good. I would really like to experience the texture that you discribe with non-defatted peanut flour and having a hard time finding it online. Everything is defatted. Do you grind your own or where do you get it.

    Reply
  68. Carolyn says

    December 10, 2011 at 2:06 pm

    Hi Twirl! I got mine at Nuts Online. Here's the direct link…

    http://www.nutsonline.com/nuts/peanuts/flour.html

    Reply
  69. audaciouslylovinglife says

    February 3, 2012 at 8:17 pm

    Hi –
    I was wondering if you could use coconut or almond flour and almond butter in place of the peanut flour/butter? Would the amounts be the same?

    Reply
  70. Carolyn says

    February 4, 2012 at 9:19 pm

    Hi there. I think you could definitely use almond flour, since my recipe was with non-defatted peanut flour. If you use coconut flour, it will soak up a lot more eggs and liquid.

    Reply
  71. Elena says

    June 18, 2012 at 9:55 pm

    Hi! Made these and they were so good! I added natures hollow jelly on top soviet was a peanut butter ‘n jelly donut! Even hubby at one so thank you! Quick question for storage as they are filling, do you refrigerate leftovers? Thanks again!

    Reply
    • Carolyn says

      June 19, 2012 at 6:11 am

      If you don’t think you will eat them within a few days, definitely keep in the fridge!

      Reply
  72. Jennifer says

    December 9, 2012 at 6:03 pm

    Oh. My. God. I just made these, and I am in heaven. They are indistinguishable from the real deal. So rich, so chocolaty and so peanutilicious. The recipe made 12 for me, they are small but came to only 2.9 net carbs with the glaze! I ate two and don’t feel a bit of guilt. I had to sub hazelnut extract for vanilla, which is probably even more delicious than the original! Think I’ll probably use a cream cheese icing on half. I can’t wait to pass off this recipe as a full on carby/sugary one at the next work potluck! Thanks a zillion!!

    Reply
  73. Amy says

    January 16, 2013 at 12:38 am

    Hey Carolyn! In the absence if a doughnut pan, could these be deep fried? Or just shaped and baked on a cookie sheet?

    Reply
    • Carolyn says

      January 16, 2013 at 5:59 am

      I don’t think they’d hold together well enough to be deep fried. Can I suggest making them in a muffin pan?

      Reply
  74. Fran says

    February 8, 2013 at 10:50 am

    I can’t find peanut flour locally so went online to buy it. None of them specify defatted or non-defatted or fat content at all. Is there a certain kind those of you that buy it like to use specifically? And is there a difference in the light vs. dark roast? Thanks for any help.

    Reply
    • Carolyn says

      February 8, 2013 at 11:24 am

      Check Bird’s Mill (I think that’s what it’s called), they specify exactly which roast and % fat. And you can usually buy it through Amazon too. In my experience, the main difference between light and dark roasts is flavour…the darker, the more peanutty.

      Reply
      • Fran says

        February 8, 2013 at 11:27 am

        Thanks so much. I’ll check it out.

        Reply
  75. Ellen @ The Baking Bluenoser says

    May 6, 2013 at 3:42 pm

    Chocolate doughnuts covered in peanut butter icing?? Count me in!!

    Reply
  76. Catherine H. says

    May 17, 2013 at 11:48 am

    I made these last Friday for my book club, and they were a great success. I also gave some to two men doing some work at our house (painting, etc.), neither of whom are low-carbers, and they both loved them. The only thing I changed is that I used almond flour (no peanut flour in the house currently). After filling my six-donut pan with the original batter, I ended up adding another 1/2 cup of milk to the batter, since it was getting very thick as it sat on the counter. I got twenty donuts out of this recipe all told, some slightly smaller than others. The glaze was the perfect touch, and I would not recommend skipping it.

    Reply
  77. Beth says

    November 9, 2013 at 4:43 pm

    These were great!

    Reply
  78. Kathy says

    February 8, 2014 at 11:46 am

    What % fat and roast did you use? I have Byrd Mill 12% fat Light Roast, 12% fat dark, & 28% fat light peanut flour. It’s all a little confusing! The donuts look wonderful!

    Reply
    • Carolyn says

      February 8, 2014 at 12:02 pm

      Non-defatted so the 28% light peanut would work.

      Reply
  79. Mary says

    April 29, 2014 at 9:00 pm

    Made these tonight using Nuts.com full fat peanut flour and they were quite awesome. My first attempt at donuts. I swapped chocolate glaze for the peanut because I just needed a chocolate haze. My husband compared them to Dunkin Donuts. Truly Carolyn these rock!!!!!

    Reply
    • Carolyn says

      April 30, 2014 at 4:38 am

      So glad!

      Reply
  80. Rachel Horowitz says

    July 19, 2014 at 3:56 pm

    Carolyn,

    I’m going to ask a rather obvious question, just to double check. If a peanut flour doesn’t specify that it’s de-fatted, then it’s not defatted, right?
    I’ve never cooked/baked with peanut flour, but I was already planning on putting through a nuts.com order, as I’m so not happy with baking results with Bob’s Red Mill Almond Flour. I guess I’ll add peanut flour to the order, now. I’m getting hazelnut flour, too … now I just need to push myself to bake more.

    I’ve a question about the almond milk. What liquid can I use instead? I’ve baked & cooked with almond milk twice, but I didn’t love it, and didn’t use much of the almond milk, so most of it went to waste. I’m following the Atkins diet … could I just use half & half? I’ll use almond milk if that’s how the recipe would best work, though. I just need to find it in a quart, instead of a half gallon …

    Reply
    • Carolyn says

      July 19, 2014 at 5:47 pm

      I don’t know what nuts.com carries, but if it’s 12% fat, then it’s defatted and if it’s 28% fat, then it’s not. I hope that helps some! To replace almond milk, you could use half of the half and half and half water. Almond milk is thinner than half and half so I just want you to get the right consistency.

      Reply
  81. Brandi says

    July 21, 2014 at 11:35 pm

    I just pulled these out of the oven and couldn’t wait to try them. I had to make a couple of modifications due to a lack of ingredients. First, I used almond flour because I cannot get peanut flour in my area. Second, I used heavy cream instead of the almond milk. Third, I did not have any stevia extract, so I just used more Splenda. Last, I used a muffin as I do not have a donut pan.
    The muffins turned out well. They are a little grainy in texture, I think due to the almond flour and not adding water with the heavy cream.
    The taste, though, is wonderful. Very chocolaty and great with a cup of coffee. Now I just need to find a good low-carb substitute for milk….
    Thank you so much for sharing your recipes. I will definitely be making these on a regular basis.

    Reply
  82. Brandi says

    July 21, 2014 at 11:38 pm

    I just pulled these out of the oven and couldn’t wait to try them. I had to make a couple of modifications due to a lack of ingredients. First, I used almond flour because I cannot get peanut flour in my area. Second, I used heavy cream instead of the almond milk. Third, I did not have any stevia extract, so I just used more Splenda. Last, I used a muffin tin as I do not have a donut pan.
    The muffins turned out well. They are a little grainy in texture, I think due to the almond flour and not adding water with the heavy cream.
    The taste, though, is wonderful. Very chocolaty and great with a cup of coffee. Now I just need to find a good low-carb substitute for milk….
    Thank you so much for sharing your recipes. I will definitely be making these on a regular basis.

    Reply
  83. Stacie says

    January 5, 2017 at 1:03 pm

    What can be substituted for the coconut oil? I am allergic to coconut (as well as pecans).

    Reply
    • Carolyn says

      January 5, 2017 at 1:33 pm

      Any oil you wish.

      Reply
  84. Bird says

    September 18, 2020 at 8:37 pm

    My macro calculation method requires me to count grams of protein–any chance you know the protein in one serving?

    Reply
    • Carolyn says

      September 21, 2020 at 2:19 pm

      This is a very old recipe and I no longer have that info but you can enter all the ingredients into MyFitness Pal.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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