Everyone loves donuts. With this recipe, you can enjoy these delicious donuts with a little less guilt. If you prefer the texture of a traditional donut, try frying them at the end. Otherwise, these turn out more like cake donuts. They can be served with any topping, but the ones listed below have low carb options. Be sure to check out ratios for sugar substitutions!

Donut Base
1 cup almond flour
1/4 tsp baking soda
1/3 cup honey (or pure maple syrup)
2 large eggs
2 tsp vanilla extract

Preheat oven to 300F. Pour all ingredients into a bowl and mix until smooth. Fill GREASED donut pan 1/2 way full (if you have extra batter, fill 3/4 way). Bake around ten minutes or until a toothpick inserted in the middle comes out clean (overcooking will dry these out). Allow to cool. After removing from tin, turn donut upside down and dip in your favorite topping.

Frosting
Chocolate Chili Ganache
1 cup whipping cream
Chili flakes (to taste – start with 2 tsp)
1 cup semi-sweet chocolate (for a lower carb diet, use 2/3 ounce unsweetened dark chocolate and 2 teaspoons of sugar substitute)
.5 tbsp unsalted butter
Heat cream to boiling point then remove from heat. Add chocolate and mix until smooth. Add chili flakes (taste test the spiciness to your flavor). Will thicken as it cools. Add edible glitter for decoration.

Blueberry Glaze
1/2 cup blueberries (fresh)
2 cups powdered sugar (for a low carb diet, use Swerve confectioners substitution)
1 stick butter

Puree blueberries until smooth. If you can’t achieve smoothness, add a small amount of milk (eyeball this – start with 1/2 tbsp). In a separate bowl, beat butter until whipped (2-3 minutes). Add pureed blueberries and powdered sugar to butter and mix.

Maple Glaze
2 tbsp pure maple syrup
3/4 tsp maple extract
1 tbsp almond milk
3/4 cup powdered sugar (for a low carb diet, use Swerve confectioners substitution)

Whisk all ingredients together until smooth, dip donuts in glaze and sprinkle pecans (or bacon chunks) on top.