Peppermint Chocolate Cake Donuts 🍩 by Maggie Hyunh Enjoy the flavor of Christmas in these peppermint chocolate donut cakes. They can be enjoyed year round! Additionally, the recipe is keto friendly. Equipment * silicone donut mold INGREDIENTS 🍩 DONUTS * 4 T coconut oilmelted * 2 T mayonnaisethis helps make donuts moist * 1 tsp vanilla extract * 2 tsp peppermint extract * 3 egg(s) * 1/4 C heavy cream * 1/2 C almond flour * 2 T cocoa powderI used Hershey's Special Dark * 1 serving Chocolate Mint Keto Chow(or 1 scoop) * 3/4 C powdered sweetenersugar-free sweetener of your choice * 1/2 T beef gelatin powder * 1/2 tsp espresso powder * 1 tsp baking soda * 1/2 tsp baking powder * pinch salt CHOCOLATE PEPPERMINT GANACHE * 1/2 C heavy cream * 2 T powdered sweetenersugar-free sweetener of your choice * 1/2 C sugar-free chocolate chips * 1 tsp peppermint extract DIRECTIONS 🍩 * Preheat the oven to 350F.� * In a blender, standing mixer, or food processor, add coconut oil, mayo, vanilla, peppermint extract, and eggs together. Mix very well.� * Add the heavy whipping cream.� * In a separate mixing bowl, whisk together your dry ingredients until there are no clumps. Add your dry ingredients to the wet ingredients, making sure it's all incorporated.� * Once your mixture is mixed, it is ready to be divided. Place your mixture into your donut mold. I made six donuts, though you could just as easily have seven from mixture.� * Bake for 30 minutes.� * To prepare your ganache, warm your heavy whipping cream in a saucepan with the sweetener until the sweetener dissolves. Then add your chocolate chips and let them melt. Once the chocolate is melted, stir in the peppermint extract.� * Take your donuts and dip the tops into the ganache to coat them. Add toppings, if desired, right away before the ganache sets.� * Store in a container in the fridge for up to one week.� #nationaldonutday #ketodonut #sugarfree #glutenfree