Chocolate Doughnuts with Strawberry Chantilly

Prep: 20 mins / Cook: 20 mins / Total: 45 mins / Servings: 6

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 cup (112g)  almond flour64056242412012
1/2 cup (120g)  'Swerve' or other sugar replacement, divided00012001200
1/4 cup + 2 tbsp (42g)  coconut flour1864.510.5271809
1/4 cup + 2 tbsp (32g)  unsweetened cocoa powder73.56.7646.418.7610.907.86
1/4 cup (16g)  ground chia seeds70537601
1 tbsp (12g)  baking powder15003003
1/2 tsp (2g)  salt0000000
4 large (200g)  whole eggs28620262002
1/4 cup + 2 tbsp (90g)  unsweetened almond milk16.881.32.751.13.3700.76
3 tbsp (42g)  melted butter3003300000
1 cup (238g)  cream, heavy whipping8218857007
1 cup (166g)  sliced strawberries, divided5301133010
1 tsp (4g)  vanilla extract11.5400.5000.5
Per Serving:412.1535.76g19.44g37.23g8.38g20g8.85g *


  1. Preheat oven to 350° F (177° C).
  2. In a large bowl, combine the almond flour, coconut flour, 1/4 cup, plus 2 tbsp (90 mL) of the sugar replacement, cocoa powder, ground chia, baking powder and salt. With a whisk or a fork, combine the dry ingredients so they are evenly mixed and distributed in and amongst one another.
  3. Add eggs and almond milk to the dry ingredients. While whisking to combine, pour in warm melted butter. Allow to sit for about 2 minutes to allow time for the chia to gel.
  4. The batter should be a thick chocolate pancake batter. These ingredients tend to be a bit inconsistent from brand to brand and grind to grind. You may need to add a little more liquid to thin it out (just not too much!)
  5. Once the batter is well mixed, divide your batter into a greased doughnut pan. I have a variety of molds and use three small silicone doughnut pans, each holding 6 little doughnuts.
  6. Note: It is at this point that you can pour your batter into virtually any manner of mold. Just remember that there is no gluten in this batter, so it can very much collapse under its own weight. Try not to make anything over about 2-inches (5 cm) in height. If you do opt to go for something a little taller and grander, don’t forget you can add things like xanthan gum, chia and tapioca flour. A bit of each will give you a slightly lighter, more cakier and slightly more structurally sound goodies.
  7. Bake for about 13 to 18 minutes, or until the muffins have risen and the surface is dry. Remove and set somewhere to cool.
  8. Place the cream, plus the remaining 2 tbsp (30 mL) of sugar replacement into a bowl or electric mixer. Whip the cream until stiff peaks form.
  9. In a food processor, or blender, puree 1/2 cup (120 mL) of the strawberries with the vanilla and a dash of salt.
  10. Gently fold the strawberry puree into the sweetened whipped cream.
  11. Once the doughnuts are cool, top each with a nice dollop of Strawberry Whipped Cream (Chantilly) and some fresh sliced strawberries. Enjoy your colorful doughnut fiesta!