Makes 14 servingsCalories 100 Prep Time 15 minutesTotal Time 30 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
<strong>For the Cake Donuts:</strong>
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
⅔ cup Splenda® Monk Fruit Granulated Sweetener
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
1 ¼ cup leftover strong coffee, cooled
¼ cup melted unsalted butter or oil
½ teaspoon pure peppermint extract
1 egg, whisked
<strong>For the Chocolate-Peppermint Glaze:</strong>
1/2 cup stevia-sweetened chocolate chips
1 teaspoon coconut oil
5 sugar-free peppermints, crushed
2 tablespoons stevia-sweetened white chocolate chips, optional
Nutrition Info Per Serving
Serving Size: 1 donut
Calories
100
Total Fat
7g
Saturated Fat
4g
Cholesterol
20mg
Sodium
115mg
Total Carbs
22g
Dietary Fiber
3g
Sugars
0g
Added Sugars
0g
Protein
2g
Instructions
Preheat oven to 350ºF. Prepare a donut pan by spraying it with nonstick cooking spray.
In a medium bowl, mix together flour, cocoa powder, Splenda Monk Fruit Sweetener, baking soda, baking powder, and sea salt.
In a separate bowl, whisk together wet ingredients: coffee, melted butter, extract, and egg.
Slowly add the dry ingredients to the wet in 3 batches, mixing the batter thoroughly in between adding the dry ingredients.
Carefully fill each donut tin about ¾ of the way full. Bake for 15 minutes. Remove and let cool, then remove donuts to a wire rack to cool completely. Repeat for the rest of the batter.
Place chocolate chips and oil into a microwave-safe bowl, and microwave until melted. Stir until smooth. Spread a couple of teaspoons of melted chocolate over each donut, then sprinkle each with crushed peppermints. Melt white chocolate chips and drizzle melted white chocolate over each donut if desired.
