Low Carb Peanut Butter Donuts

I am laughing while I write the blog. For almost a year I have bought weird, obscure ingredients in an attempt to make low carb, sugar free, grain free baked goods. And for the most part, they have been eh. Talk about wasting money and time on food that I would never make again. So....I figured I would just keep it simple. Sub out a few ingredients and bake as I normally would. No fancy schmancy ingredients . Guess what? Edible donuts!!!!! Moral of the story : keep it simple and dont overthink things ;)
Now, anything with almond flour is going to taste a bit different than foods using white flour. A bit drier. But these came out yummy. Not dry at all.  This recipe makes 8 donuts. I made 3 different test batches and all three yielded 8 donuts. I use Lily's sugar free chocolate chips and melt them in a sandwich bag. I snip the corner and drizzle the chocolate over the donuts when they are completely cooled.

Low Carb Peanut Butter Donuts

Ingredients
1 1/4 c almond flour
1/2 cup granular sweetener (I use Swerve)
1 tsp baking powder
Pinch of salt ( I use pink Himalayan salt)
2 eggs
5 T peanut butter
1/2 tsp vanilla extract
1/3 c almond milk
Sugar free chocolate chips ( I use Lily's brand)

Directions
1. Preheat oven to 350 degrees. Generously spray 8 donut pan cavities well with avocado oil spray.
2. In a medium bowl, mix together the almond flour, Swerve sweetener, baking powder and salt.
3. In a large bowl, whisk together the eggs, peanut butter and vanilla extract.
4. Add the egg mixture to the dry ingredients and whisk well to incorporate. Add in the almond milk and whisk until smooth.
5. Fill the donut cavities with the batter. I fill them pretty full. They will not rise much.
6. Bake for about 15 minutes or until baked through . Remove from the oven .Cool completely in the pan.
7. When they are cooled, pop them out of the donut pan. You can drizzle the donuts with melted chocolate.