Baked Chocolate Donuts w/SkinnyDipped Salted Caramel Cashews & Baking Bits

Baked Chocolate Donuts w/SkinnyDipped Salted Caramel Cashews & Baking Bits

Makes 6 donuts

For the Donuts

  • 3 large Eggs
  • 1 tablespoon Nonfat Greek Yogurt
  • 5 tablespoons Butter, softened
  • 1/2 teaspoon Vanilla Extract
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 cup Almond Flour
  • 1 tablespoon Ground Flaxseed Meal
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Granulated Sugar

For the Toppings

  • ½ cup SkinnyDipped Salted Caramel Cashews, chopped
  • ¾ cup SkinnyDipped Sea Salt Baking Bits
  • ¼ tsp Coconut Oil


  1. Heat oven to 350°F and spray a donut pan with non-stick spray.
  2. Beat the eggs, greek yogurt, and vanilla extract until smooth. Add the softened butter and beat until mostly combined, then add the cocoa powder; beat until smooth.
  3. Whisk together the almond flour, ground flax, baking soda, and sweetener.
  4. Add half of the dry mix to the wet and mix well with a silicone spatula. Add the remaining flour and continue to fold into the batter until it becomes thick and smooth. About 20 to 30 folds.
  5. Fill a large plastic bag or piping bag with the batter and cut the tip about 2 inches up. Fill the wells of the pan with batter and smooth any rough ends.
  6. Bake for 10-11 minutes, watching closely so they don't overbake! Let cool, then slide a knife around the edge to release the donuts.
  7. Decorate: Melt the chocolate in the microwave at 20-second intervals, stirring frequently. Add the coconut oil and mix until smooth. Top donuts with chocolate and chopped SkinnyDipped Salted Caramel Cashews.