Red Velvet Chocolate Chip Donuts

Yield: 6 donuts

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Cooling Time: 30 minutes
• Total Time: 30 minutes (+ 30 minutes cooling)

Ingredients:

• 1/2 cup Bake Believe ^® Milk Chocolate Baking Chips
• 1/3 cup Bake Believe ^® White Chocolate Baking Chips
• 3 large eggs, room temperature
• 1/4 cup butter, melted and slightly cooled
• 1/ teaspoon apple cider vinegar
• 1/ teaspoon vanilla extract
• 3/4 cup almond flour
• 1 Tablespoons coconut flour
• 2 Tablespoons unsweetened natural cocoa powder
• 1/4 cup monk fruit erythritol sweetener
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup keto-friendly sprinkles (optional)

Instructions:

1.  Preheat oven to 325F. Place a silicone donut pan on a baking sheet. Grease cavities if not using silicone. Set aside.
2. In a large mixing bowl, whisk eggs, butter, vinegar, and vanilla extract.
3. In a separate large mixing bowl, whisk almond flour, coconut flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
4. Add wet ingredients to dry ingredients and mix until just combined. Add milk chocolate baking chips and fold into batter.
5. Fill cavities of prepared donut pan about 3/4 full with batter. Transfer baking sheet with donut pan to oven and bake 18-20 minutes, until a toothpick inserted in the center comes out clean.
6. Allow donuts to cool completely before topping.
7. Place white chocolate baking chips in a resealable bag and microwave at 15 second intervals, massaging bag between each interval, until chips are melted.
8. Once donuts are cooled, snip a small corner off the resealable bag and carefully pipe melted white chocolate baking chips onto donuts. Top with keto-friendly sprinkles if desired.