For the chocolate doughnuts:
- 1/2 cup plus 2 tablespoons lightly packed almond flour
- 2 tablespoons tapioca flour
- ￼1/4 cup cocoa powder
- ￼ Pinch of sea salt
- ￼1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 3 large eggs
- 3 tablespoons honey
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3 tablespoons melted unsalted butter or ghee
For the cherry cheesecake glaze:
- Preheat the oven to 350°F and grease two six-cavity doughnut pans with butter or ghee.
- Whisk together the almond flour, tapioca flour, cocoa, salt, baking soda, and cream of tartar in a medium bowl.
- In a separate medium bowl, beat the eggs with the honey and extracts. Whisking constantly, slowly drizzle in the butter.
- Add the wet ingredients to the dry ingredients and mix well. Spoon the batter into the doughnut pans, filling each well a little over half full. You should have enough batter to fill 10 of the 12 cups, give or take a doughnut. Bake for about 10 minutes, or until the doughnuts are springy to the touch. Let cool for five minutes in the pan, then carefully scoop out with a spoon and transfer to a rack to cool completely.
- To make the glaze, microwave the cherries for a minute or so until they're soft and juicy. Mash them a bit with a fork and press them through a strainer (or just pick out the skins) and discard the solids. Whisk 1 cup of the powdered sugar into the cherry juice. Add the cream cheese and mix with a fork until smooth. At this point, you can use the glaze as is, or add more powdered sugar to make it thicker. I spooned thickened glaze onto the doughnuts, then thinned out the rest of the glaze with a little milk and drizzled it on top for a fun ombre effect. Just do your glaze thing and have fun!
- If you can resist, let the glazed doughnuts rest for an hour or two. For a salty-sweet effect, sprinkle on a little vanilla salt or flaky sea salt right before serving.
*The powdered sugar I use here is grain-free--it's made with tapioca instead of cornstarch--as is Whole Foods brand organic powdered sugar. You can also powder your own raw or coconut sugar in a spice grinder.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 62mgSodium: 624mgCarbohydrates: 27gFiber: 7gSugar: 6gProtein: 9g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
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