Oh hey look: donuts! Between you and I, these aren’t technically donuts per se. They’re just brownies turned into a donut shape and glazed because I wanted to use this donut pan. But who’s going to turn down a donut on a technicality like that, especially when they are dense, fudgy, and have a little Mexican hot chocolate-inspired heat? Oh, and a nearly no-calorie cinnamon glaze… you heard that right.
The first time I encountered Mexican-spiced chocolate was in college. My friends and I would travel to a nearby town to eat this spicy chocolate cream pie. It was such a weird wonder at the time. Now Mexican hot chocolate is everywhere in varying degrees of heat. I went a little light on the spice, and you can omit it entirely if you prefer just the cinnamon spiced kick.
The other caveat with this recipe is that it’s lightened up and lower in carbs due to swapping the all-purpose flour for wheat flour and swapping the sugar for sugar substitute. This is especially tricky with a glaze, but thankfully I’ve found Swerve confectioners’ sugar, which is making my low carb life right now. To me it tastes just like sugar and still gives me options for recipes requiring confectioners’ sugar. They’re not sponsoring this, I promise, I just like it!
Dis donut pan, though. Also comes in mini and heart-shaped, which is calling my name. Let’s see how to make these bad boys.
Ingredients
- 1 cup all-purpose wheat flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 cup unsalted butter
- 4 eggs, room temperature
- 1 ½ cup granulated sugar substitute
- 1 teaspoon instant espresso granules
- 2 teaspoons vanilla extract
- 1/2 cup Swerve confectioners' sweetener
- 1/4 cup unsweetened almond milk (or regular milk)
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 325F.
- Line your pan with foil, parchment, and/or cooking spray. I used this donut pan.
- Sift together the flour, cocoa powder, cinnamon, salt, and cayenne pepper, and set aside.
- Cream together the butter, sugar substitute, espresso granules.
- Add each egg and the vanilla extract to the the butter mixture one at a time.
- Slowly add your dry ingredients to the wet mixture until just incorporated.
- Pour the batter into your pan and bake for 20-25 minutes until a toothpick or cake tester comes out mostly clean.
- Allow to cool.
- Combine almond milk and vanilla extract in a saucepan and heat over low heat until warm.
- Sift the Swerve confectioners' sweetener and cinnamon into the almond milk. Whisk slowly, until well combined.
- Remove the glaze from the heat and set over a bowl unless you're using it right away.
- Dip doughnuts into the glaze and set on a draining rack to set.
Roll that beautiful glaze footage.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
Dis donut pan, though = Dis donut pan, dough.
Haaaaaa! Sorry couldn’t help myself with the punnnn.
How did I not do it?!?!
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