Gluten-Free Bulletproof Espresso Donuts

Gluten-Free Bulletproof Espresso Donuts

https://www.bulletproof.com/recipes/bulletproof-espresso-donuts/

Start to Finish: 45 minutes

Ingredients:

Donuts

• 3 cups almond flour
• 1 tsp. baking soda
• 6 large eggs
• 9 Tbsp. honey
• 6 tsp. vanilla

Donut coffee glaze

• 3 cups xylitol
• 4 shots Bulletproof The Original Espresso Pods
• Water, as needed

Instructions:

Donuts

1. In a medium-sized bowl, mix almond flour and baking soda until no clumps are visible.
2. In a separate bowl, mix in eggs, vanilla and honey. (Make sure honey is melted before mixing.) Mix all ingredients until fully incorporated.
3. Slowly add dry ingredients to the wet ingredients. Mix until fully incorporated with no clumps.
4. Grease donut tray with room-temperature butter, making sure there is plenty of butter covering each space of the mold.
5. Pipe in donut batter 3/4 of the way up, leaving room for donuts to rise during the baking process.
6. Bake at 350 degrees F for 10 minutes, then rotate the tray and bake for another 6 minutes, or until donuts are fully cooked.
7. Once pulled from oven, remove donuts from mold and let cool on a sheet tray. Donuts should be completely cooled before glazing.

Donut Coffee Glaze

1. In a medium-sized bowl, mix in xylitol and espresso shots. Whisk until fully incorporated with no visible clumps.
2. If mixture is too thick, adjust with a bit of water. Glaze should be thick enough to cover the back of a spoon completely.
3. Gently dip donuts in glaze, then place them on a sheet tray icing-side up to dry.
4. Devour!