Who doesn’t love doughnuts? I created these to give my family a gluten and dairy free, diabetic-friendly donut option.
Further Food Nutritionist Commentary:
Depending on the ingredients, donuts can have a whopping 50g, or more, or sugar! Fortunately, Tiffany’s recipe is not only much lower in sugar, but it also has a substantial amount of protein, fiber, and healthy fats. With surprising ingredients like sweet potato, these donuts are also a good source of vitamins and minerals compared to your everyday commercial donuts.
By Katie Bishop, MS, Nutritionist
By Katie Bishop, MS, Nutritionist
Chocolate Sweet Potato Donuts (Gluten-free, Dairy-free, Paleo)
Ingredients
Dry Ingredients
1 cup blanched almond flour
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
¾ cup unsweetened cocoa powder
Wet Ingredients
3 eggs
1 teaspoon vanilla
½ cup organic sweet potato
⅔ cup raw honey
¼ cup coconut oil (Melted)
For the Glaze
1 cup 70% chocolate chunks (I pound a chocolate bar to make the chunks)
½ cup unsweetened almond milk
¼ cup freeze dried fruits (pounded into sprinkle-sized pieces)
1 tablespoon hemp hearts (For sprinkling)
Instructions
- Preheat the oven to 350 degrees F.
- Mix together the dry ingredients in a medium bowl.
- Mix together the wet ingredients, except for the coconut oil, in a larger bowl, then add in the dry ingredients.
- Once the dry ingredients are partly incorporated drizzle in the coconut oil, while stirring.
- Make sure all of the ingredients are well mixed, before spooning the batter into a greased donut pan. Fill each cavity about 3/4 full.
- Bake for 12-14 minutes, or until the donuts are set.
- Remove them from the oven and let them cool for a few minutes, before turning the pan over onto a wire rack.
- To make glaze, place the chocolate and almond milk together in a bowl.
- Melt them in the microwave in increments of 20 seconds, stirring in between.
- Once the donuts have cooled dip them in the glaze. Sprinkle the freeze dried fruit and/or hemp hearts on the wet glaze and let it set up.
- Cover and refrigerate them if you’re not going to eat right away. I think they taste best at room temperature. Enjoy!
Nutrition Information
Per Serving: Calories: 205; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 53mg; Sodium: 322mg; Potassium: 143mg; Carbohydrate: 24g; Fiber: 3g; Sugar: 17g; Protein: 5g
Nutrition Bonus: Vit A: 45%; Iron: 10%
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11 thoughts on “Chocolate Sweet Potato Donuts (Gluten-free, Dairy-free, Paleo)”
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Pingback: Gluten-Free Sweet Potato Recipe Links -- Weekly Menu Plan
Pingback: Weekly Gluten-Free Menu Plan -- Sweet Potatoes
I’ve made these before exactly as listed, but today I had a hankering for a chocolate zucchini cake taste. I added 1/2 cup shredded zucchini, making sure all the moisture was pressed out. Turned out fabulous!
I’ve also used this recipe with different festive Wilton Brand pans (Easter Eggs, Valentine Hearts) and that has always worked out great too.
OMG … I’m sharing this recipe in a diabetic project I’m working on … I hope it gets picked to be on their front page … ’cause these look friggin’ fab!!! I have had potato donuts … many years ago … when I wasn’t into watching my carbs … if this recipe of yours is as good as those … I’m opening up a little cafe shop at the end of my driveway 🙂
Thanks, Anna! I told Ian (comment above) you can also use the batter for brownies!
Truly great recipe Tiffany and I’m spoiled to have worked in some lovely restaurants with amazing pastry chefs. Plus I’m from Texas and live in Louisiana so I fully support any dish involving sweet potatoes.
Thanks, Ian! I hope you like it! You can also use the batter for brownies! (Add walnuts)
Genius. What did you use for the shape?
Thanks Ashley! I used a donut baking pan…found it at Michael’s
Did you use a can of Sweet potato puree ?
Hi Pati…yes, canned.