Elvis Donuts

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    Elvis Donuts

    Elvis Donut Ingredients:

    Donuts:
    1 cup gluten free baking flour
    1 ripe banana, mashed
    1/2 cup almond milk
    2 tbsp coconut oil, melted
    1/4 cup Toffee Crunch Peanut Butter
    1 egg, large
    1/4 cup granulated erythritol
    1 tsp baking powder
    1/2 tsp baking soda
    1 tsp vanilla extract
    1/8 tsp sea salt

    Chocolate Ganache:
    100g dark chocolate
    2 strips bacon
    2 tbsp Toffee Crunch Peanut Butter

     


    Print Recipe
    Elvis Donuts
    Course Breakfast
    Cuisine breakfast
    Prep Time 15 minutes
    Cook Time 17 minutes
    Servings
    Ingredients
    Chocolate Ganache:
    Course Breakfast
    Cuisine breakfast
    Prep Time 15 minutes
    Cook Time 17 minutes
    Servings
    Ingredients
    Chocolate Ganache:
    Instructions
    1. Preheat oven to 350F and prepare a donut pan with non-stick spray.
    2. In a mixing bowl, whisk together the gluten free flour, erythritol, salt, baking soda and baking powder.
    3. Add the dry ingredients to the wet and stir just until combined.
    4. Transfer the batter to a piping bag and pipe the batter into the donut molds.
    5. Bake for 16-17 minutes. Let cool.
    6. Meanwhile, cook two strips of bacon until crispy, break into small pieces and set aside.
    7. Melt chocolate in a microwave safe bowl.
    8. Dip each donut into the chocolate, drizzle with peanut butter and top with bacon pieces. Chill until chocolate is solid. Serve.
    Recipe Notes

    Macros per serving: (1 donut)

    Calories: 258
    Fat: 12g
    Carbs: 28g
    Protein: 8g

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