Continuing the matcha theme with these two low carb gluten-free matcha donut recipes! I wanted to capitalize on the health benefits of the matcha powder where my children were concerned; so I decide what better way to feed them matcha than with donuts!?
*giveaway is closed* Before we get to the donut recipe, I wanted to let you know I’ll be giving away one 4 ounce packet of culinary grade matcha. To enter all you have to do is comment at the bottom of this post to answer the question “have you ever tried matcha?” *giveaway is closed*
I have one more matcha recipe for tomorrow, so if you haven’t already, make sure to sign up as a TOM Tribe member on the Homepage so you won’t miss this recipe or giveaways in the future.
Back to the donuts…
I wanted to make a variety of donuts for my family including myself. That meant I wanted them to be low in carbs, sugar-free and gluten-free. Don’t worry, if you prefer powdered sugar to Swerve, you can still make these delicious donuts and reap all the benefits of matcha!
That is how these two low carb gluten free matcha donut recipes were born!
The first batch of donuts I made are cake donuts. The ingredients are pretty simple and you can easily change the flavor by adding a different type of extract.
The chocolate glaze is also fairly simple. I really do prefer to use real vanilla bean seeds, but you can always just use a teaspoon of vanilla extract. If you do use the vanilla bean just slice it open and scrape out the seeds of one bean! Delicous.
Next, I made a batch of chocolate donuts to sprinkle with Swerve Confectioners (or powdered sugar) and matcha. My mom suggested I call these Half n Half Matcha Donuts. First I sprinkled them with the Swerve.
Then I covered half of the donut with a square of parchment paper and sprinkled them with the culinary grade matcha green tea powder.
On a side note, Harmon loves the matcha so much that he licked the matcha powder off the paper underneath the donuts…
The matcha is perfectly balanced with the sweetness of these donuts!
I’ve included recipes for the plain cake donut, chocolate donut, and chocolate glaze. The plain donut recipe is at the bottom. I hope you enjoy the matcha donut recipe and experiment with matcha powder!
- Chocolate Donuts
- 3 eggs
- 3/4 cup full-fat coconut milk
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/3 cup Swerve Sweetener
- 2 tsp baking powder
- dash of salt
- 1/4 cup avocado oil or coconut oil
- Chocolate Glaze
- ¾ cup heavy cream or full-fat coconut milk
- ¹⁄₃ cup Swerve Confectioners or powdered sugar if you aren't sugar free!
- 2 ounces unsweetened chocolate finely chopped
- Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
- 2-3 teaspoons of culinary grade matcha green tea powder
- Preheat oven to 325F and grease a regular-size donut tin.
- In a mixer, combine eggs, coconut milk, and vanilla extract. Blend just enough to mix.
- Add almond flour, coconut flour, cocoa powder, Swerve confectioners, baking powder, and salt.
- Blend until smooth.
- Add oil and blend until well combined.
- Using a bag with a hole cut in the corner squeeze the batter into prepared donut pans not quite to the top. (or spoon the mixture onto the pan)
- Bake 18 to 22 minutes
- Remove and let cool 10 minutes on a wire rack.
- Flip donuts onto a wire rack to cool thoroughly. Repeat with remaining batter until gone.
- For the GLAZE
- Add chocolate, coconut milk, and Swerve in a double boiler. (Alternatively, use a heat-safe bowl on top of a pot of simmering water)
- Heat on low, stirring, just until the chocolate melts.
- Remove from the heat.
- Add the vanilla and stir well to combine.
- Dip the cooled donuts in the glaze, they are a bit fragile, so you need to be careful. *see notes
- Using a hand held mesh screen strainer, sift the culinary matcha onto the donuts. I used about 1/4-1/2 teaspoon per two donuts but you can use the amount you like depending on your taste.
- Store extras in an airtight container in the refrigerator for up to 3 days.
- 3 eggs
- 1/2 cup full-fat coconut milk
- 4 tablespoons coconut oil or butter
- 2 tsp vanilla extract
- 1/3 cup golden flaxseeds ground
- 1/3 cup coconut flour
- 1/3 cup almond flour
- 1/3 cup of Swerve
- dash of salt
- 1 teaspoon baking powder aluminum-free preferably
- Mix ingredients together in a bowl.
- Pipe donut batter into donut pan.
- Bake at 350 degrees 15-18 minutes or until a toothpick comes out clean.