Heat oven to 350°, spray a mini donut pan with spray oil and set aside.
Combine almond flour, cocoa powder, instant coffee, baking powder and sea salt. Whisk to combine and set aside.
Melt butter in a medium bowl, then whisk in powdered sweetener until fully combined. Mix in the eggs, one at a time, then the vanilla and heavy whipping cream.
Whisk the dry into the wet until just combined.
Spoon the batter into the donut pan, filling 2/3 full. Don't over fill! This recipe makes enough for 16 donuts.
Bake in the preheated oven for 7-9 minutes. A toothpick inserted will come out clean.
Remove from the oven and let the pan cool for a couple of minutes before turning the donuts out onto a cooling rack. You want to bottom of the donuts to become the new tops.
Optional Chocolate Glaze
Finely chop the chocolate and place into a microwave safe bowl with the coconut oil. If you do not have a microwave, see post above for stovetop method.
Melt the chocolate in the microwave using 40% power, stirring every 20 seconds until fully melted and all of the lumps are gone.
Whisk in the powdered sweetener and sea salt, then let cool to room temperature.
Once the donuts and glaze are cool, dip the new tops of the donuts then place back onto the cooling rack. Let the chocolate set by refrigerating the donuts for 10-20 minutes, then dip again to get a nice thick glaze.
See post above for:
Chocolate glaze stovetop method
Special ingredient information
Nutrition FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.Deduct fibre ( 0.8 g ) and sugar alcohols ( 4.2 g ) from the total carbs to get 0.5 g net carbs per mini donut! ( Not including the optional chocolate glaze )