Print Friendly and PDF

CHOCOLATE SWEET POTATO DONUTS (paleo, grain-free, low carb)

/

Chocolate Sweet Potato Donuts with yogurt “icing” and naturally-coloured sprinkles.

These fudgy, decadent-tasting donuts are super easy to make and contain no dairy, grains, or added sugar. Better still, they’re packed with veggies (yup, real veggies!), fibre, healthy fats, protein, and (optional) adaptogens, too! Doesn’t get much better than that!

Chocolate Sweet Potato Donuts can be enjoyed as-is, drizzled with nut butter, or topped with your icing of choice. Above I simply mixed plain thick Greek yogurt with ZenSweet powdered sugar-free monk fruit and red beet crystals for colour. I have also provided my Vegan Vanilla Coconut Icing recipe below.

Chocolate Sweet Potato Donut Recipe

Ingredients for 12 donuts:

  • 1 cup coconut flour

  • 1/4 cup Further Food collagen peptides or chocolate collagen with reishi

  • 1/4 cup Giddy Yo raw cacao powder

  • 1 Tbsp maca powder (optional)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 4 pasture-raised eggs

  • 1 cup cooked, mashed sweet potato

  • 1/4 cup avocado oil or coconut oil, melted

  • 1/4 cup unsweetened almond or nut-free milk

  • 1/4 cup Lakanto sugar-free Maple (or pure maple syrup or raw honey)

  • 1 tsp pure vanilla extract

  • optional toppings: vegan coconut icing (recipe below), nut butter, yogurt, sprinkles, or toppings of choice

Directions:

  1. Preheat oven to 350F.

  2. Put coconut flour, collagen, cacao, maca, baking soda, and salt in a large bowl and stir to combine.

  3. In a medium bowl, whisk together eggs, sweet potato, coconut oil, almond milk, sweetener, and vanilla.

  4. Add wet ingredients to dry ingredients and stir well to combine.

  5. Fill rings of silicone donut mold and bake at 350F for 20-25 minutes or until toothpick inserted comes out clean.

  6. Cool in mold for 5 minutes then remove and finish cooling on wire rack. Cool completely before icing.

These Chocolate Donuts can be stored in an airtight container in the fridge for 5 days or frozen (before icing) for up to 2 months.

Vegan Vanilla Coconut Icing

This recipe requires coconut cream.  If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk.  The liquid can be reserved and used later (perhaps in a tasty smoothie!).

Ingredients:

  • 1 cup well-chilled coconut cream

  • 1 tsp pure vanilla extract

  • Lakanto or ZenSweet Powdered sugar-free monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste

  • optional: 1 to 3 tsp red beet crystals (pink icing) or 1 scoop Blue Majik spirulina powder (blue icing), adjusted to desired colour and taste

Directions:

Put the cold coconut cream, vanilla, and sweetener into a bowl.  Beat until smooth.  Add red beet or spirulina powder as desired.  Use immediately or refrigerate until ready to spread on cooled donuts.