Ingredients

Donuts:

• 123g (½ cup) Roasted Beet Puree (see Directions)
• ¼ cup Unsweetened Vanilla Almond Milk
• 3 Large Egg Whites
• 48g (¼ cup) Granulated Erythritol
• 2 tsp Natural Red Food Coloring
• 1 tbs Grapeseed Oil
• 1 tbs Vanilla Extract
• 2 tsp Natural Butter Flavor
• 1½ tsp Liquid Stevia Extract
• 20g (2 tbs) Organic Corn Starch
• 15g (3 tbs) Unsweetened Natural Cocoa Powder
• ¼ tsp Salt
• 60g (½ cup) Oat Flour
• 51g (6 tbs) Sweet White Sorghum Flour
• 1 tsp Double-Acting Baking Powder

Coating Option 1- Chocolate:

• 6 oz 70% Cacao Chocolate
• 2 tbs Coconut Oil

Coating Option 2- Frosting:

• 1 cup Powdered Erythritol
• 3 tbs Unsweetened Dutch Processed Cocoa Powder
• 6 tbs Unsweetened Vanilla Almond Milk

Instructions

For the Roasted Beet Puree:

• Preheat the oven to 400 degrees Fahrenheit.
• Rinse and gently scrub 2 medium beets, then individually wrap them in foil.
• Place the beets on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center of the beets with ease. Carefully unwrap the beets and let cool for 30 minutes.
• Scrape off the beet skins (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.

For the Donuts:

• Preheat the oven to 350 degrees Fahrenheit and place 2 silicone donut pans on a large cookie sheet.  Place a large piping bag inside a tall cup so you can easily fill it with batter later.
• In a large bowl, whisk together the cooled beet puree, almond milk, egg whites, erythritol, food coloring, oil, and extracts. Then whisk in the corn starch, cocoa powder, and salt.
• In a small bowl, whisk together the oat flour, sorghum flour, and baking powder. Whisk this into the wet ingredients. Give it a vigorous whisk to remove any clumps.
• Scoop the batter into the prepared piping bag.  Snip the end off the bag and pipe the batter into donut pan. Bake for ~23 minutes, or until the surface of the donuts spring back when tapped.  Let cool completely before frosting or coating.

For Coating Option 1- Chocolate:

• Line a baking sheet with a silicone baking mat.
• Break up the chocolate and place inside a microwave-safe bowl.  Microwave at 30-second intervals, stirring between each one, until completely melted. Stir in the coconut oil.
• Dunk the donuts in the chocolate, one by one, and place the donuts on the baking sheet. Refrigerate for 30 minutes, or until the chocolate is firm. Serve and enjoy!
  

Coating Option 2- Frosting:

• Line a baking sheet with a silicone baking mat.
• In a medium-sized bowl, whisk together the erythritol and cocoa powder. Whisk in the almond milk (shouldn’t be too thick or too runny). Dunk the donuts in the frosting, one by one, and place the donuts on the baking sheet. Refrigerate for 30 minutes, or until the frosting has set. Serve and enjoy!