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.
Because the donuts are gluten free they are more fragile than wheat flour donuts. When I dipped these donuts in chocolate I used a five finger grasp (my whole hand!) and dipped the top of the donut into the chocolate - its messy. My fingers also got chocolate on them, so this tells you how good a grip I had on the donut. Alternatively, if you don't want chocolate on your fingers, drizzle the chocolate on top; but make sure to put a plate or bowl underneath to catch all the extra chocolate run off!
With only 2 grams of net carbs per donut, you can enjoy a few even if you are following a low-carb, keto, Paleo or THM diet plan.
Amount Per Serving
% Daily Value
Total Fat16 g
Total Carbohydrates4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by That Organic Mom at https://www.thatorganicmom.com/matcha-donut/