Homemade Entenmann’s Mini Chocolate Donuts

Just 35 calories each… including the frosting!

Entenmann’s Mini Chocolate Cake Donuts have been on my “healthy makeover” list for a long time. Growing up, they were always one of my favorite junk foods, and on more than one occasion I tried to sneak them into my mother’s grocery cart when she wasn’t looking.

Sadly, those store-bought chocolate donuts are far from healthy with their 42 ingredients (forty-two?!), the first of which is partially-hydrogenated shortening.

Additionally, each Entenmann’s mini donut includes high fructose corn syrup, polysorbate 60, artificial colors, artificial flavors, and preservatives. Not exactly a healthy breakfast…

The makeover version below has been kid-tested-and-approved.

An equal-weight serving has half the calories, much less fat, and twice the amount of protein and fiber as the originals!

Homemade Entenmann’s Mini Chocolate Donuts

Adapted from: Homemade Krispy Kreme Donuts

• 1/2 tsp apple cider vinegar or white vinegar
• 1/3 cup milk of choice
• 1/2 tsp pure vanilla extract
• 1 1/2 tbsp coconut or vegetable oil (15g)
• 1/2 cup spelt or all-purpose flour (65g) (A reader had success with Bob’s gluten-free ap flour.)
• 3/4 tsp baking powder
• 2 1/2 tbsp xylitol or sugar (30g)
• pinch pure stevia extract or 1 extra tbsp sugar
• 1/8 tsp salt

Combine first four ingredients in a small bowl, and whisk well. Preheat oven to 350 F and grease a mini doughnut pan if you have one. (If you don’t have a doughnut pan, you can cook in a mini muffin tin to make doughnut holes.) In a medium measuring bowl, combine all remaining ingredients and stir well. Now pour wet into dry and immediately pour as much of the batter into the pan as will fit, filling each of the spaces up about halfway. Bake 8 minutes, then allow to cool before removing. Bake the second batch the same way as you did the first.

Chocolate Coating: Mix together 2 tbsp pure maple syrup, 2 tbsp melted coconut oil, and scant 3 tbsp cocoa powder. If it’s not a thin sauce, gently heat until it becomes thin. (Coconut-free version: You can simply melt chocolate chips with a little shortening. Spectrum brand has no partially-hydrogenated oil.) Dip each doughnut in the frosting, either halfway or fully. Place on a wire rack, then refrigerate to “set” the frosting. Coconut oil melts at room temperature, so if you use the coconut version it is best to store these in the fridge. Makes about 18-20 coated doughnuts.

View Nutrition Information

Question of the Day:

What’s your favorite type of donut? Frosted or Glazed?

Or something entirely different, like strawberry, powdered sugar, or Boston Cream Pie donuts? At Dunkin’ Donuts, I loved glazed donuts above all else, but with Entenmann’s it was always about the chocolate!

Link Of The Day:

Chocolate Chip Breakfast Cookies