DIRECTIONS:

DONUTS

Step 1

Preheat oven to 350ºF. Grease 6-cavity donut pan. Whisk together cocoa, coconut flour, baking powder, baking soda and salt; set aside.

Step 2

Using electric mixer, beat together Allulose Granulated Sweetener, avocado and lemon juice until light and fluffy. Beat in eggs, almond milk, coconut oil and vanilla; whisk in cocoa mixture.

Step 3

Spoon batter into prepared pan, filling each cavity about three-quarters full. Bake for 12 to 15 minutes or until tester inserted in center comes out clean. Let cool in pan on rack for 10 minutes.

Step 4

Remove from pan; transfer directly to rack and let cool completely.

GLAZE

Step 1

In heatproof bowl, combine chocolate and salt. Heat cream in small saucepan set over medium heat, stirring occasionally, until just starting to simmer; pour over chocolate mixture.

Step 2

Let stand for 1 minute; whisk until melted and smooth. Stir in Allulose Liquid Sweetener. Let cool until slightly thickened but still pourable.

Step 3

Dip top of each donut in glaze. Transfer to parchment paper–lined tray.

Step 4

Let stand at room temperature for about 30 minutes or until glaze is set.

Tip: Sprinkle donuts with chopped nuts or toasted coconut flakes if desired.

Makes: 6 donuts