I’m definitely a “sweet breakfast” person. Sure, some avocado tater-toast has its place, but in my opinion… donuts make some of the dreamiest break-fasts. Which is why I’ve made these Paleo Chocolate Donuts about twice a week for a solid year. I mix up my toppings, but the base is almost always the same. They’re cakey, chocolaty, and very indulgent tasting. Like dessert for breakfast vibes. YET they’re actually have NO added sugars as is (not even honey or monk fruit!) and are grain free, gluten free, dairy free, and packed full of protein.
So ideally, I’d love to be totally vegan. However, I’ve struggled hard with severe adrenal fatigue and learned that for a while, it would be important to get very high amounts of protein during my first meal of day. Enter eggs. The thing is, I’ve been a vegetarian for 22 years… and I’ve always hated eggs (no omelettes or frittatas for this girl). So to eat them, I have to hide them in things. Like these donuts. One serving of donuts has 2 eggs, but you’d never know it. Instead I just taste yummy chocolate goodness. And if you’d like the extra protein and consume collagen peptides, you can add a scoop or two of that into the batter too.
Also, if you can’t currently consume chocolate, you can use carob powder instead. Because I’m sensitive to too much chocolate, I usually use part carob and part cocoa and they still taste super chocolaty and rich.
Paleo Chocolate Donuts
Serves One / Makes 4 small donuts
- 2 eggs
- 1 tbsp coconut flour
- 3/4 tbsp cocao powder
- Can either sub fully with carob powder, or do a combo by using 1/2 tbsp cocao powder and 2 tsp carob powder
- 1/4 tsp baking soda
- Dash of pink salt
- 1/2 tsp vanilla
- Optional: 1-2 scoops collagen peptides
- Coconut butter icing – I just melt some coconut butter with a little bit of coconut oil (so it’s spreadable)
- Chocolate icing – I mix melted coconut butter, a little coconut oil and cocoa butter
- Nut butter of choice (hazelnut is my favorite as it goes so well with the chocolate!)
- Preheat oven to 400F and spray donut pan with olive or avocado oil (makes 4 donuts when using this silicone donut pan)
- Crack eggs in a bowl and whisk, then add in the rest of the ingredients, mix well
- Pour batter into donut pan, separating evenly between 4 donuts (about 2/3 full)
- Bake for approx 15 min
- Top with icing of your choice (I give my favorites above), and enjoy!
Are you a sweet or savory breakfast person? 🙂