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  2. I used two 6-cavity doughnut pans, but this would also work if you used a muffin tin.

    – 1/2 cup coconut flour
    – 1/2 cup Swerve icing sugar
    – 1/3 cup unsweetened cocoa powder
    – 1/2 tsp baking soda
    – 1/2 tsp ground cinnamon
    – 1/8 tsp fine sea salt
    – 5 large eggs
    – 1/2 cup unsweetened almond milk
    – 1/2 cup unsalted butter, softened
    – 1 tsp vanilla extract

    Chocolate glaze:
    – 3/4 cup full-fat coconut milk
    – 1/3 cup Swerve icing sugar
    – 2 oz unsweetened chocolate
    – 1 tsp vanilla extract

    – preheat oven to 350 and grease your doughnut pans (or muffin tins)
    – Combine all dry ingredients in a mixer and mix until well-incorporated. Add the wet ingredients to the bowl and mix until fully combined.
    – Fill each well of the doughnut pan roughly 3/4 of the way.
    – Bake for 20 minutes or until an inserted toothpick comes out clean.
    – To make the glaze, combine everything except the vanilla extract into a heat-safe bowl over a pot of boiling water. Whisk continuously until chocolate is nicely melted. Stir in the vanilla extract. Remove from heat.
    – Once the doughnuts are cooled, dip one side into the glaze.
    – Enjoy!

    Macros (per 1 doughnut of 12):
    – 166 cals
    – 14g fat
    – 4.5g protein
    – 3-4 net carb (depending on if you use the entire bowl of chocolate glaze)

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