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•3 cups of almond flour
•1 tsp of baking soda
•6 large eggs
•9 tbsp of honey
•6 tsp of vanilla
3 cups of xylitol
4 shots of Bulletproof The Original Espresso Pods
Water, as needed
In a medium bowl, mix the almond flour and baking soda.
In a separate bowl, mix the eggs, vanilla and honey until fully incorporated.
Slowly add the dry ingredients to the wet ingredients. Mix until fully incorporated with no clumps.
Grease donut tray with room-temperature butter.
Pipe in donut batter 3/4 of the way up, leaving room for donuts to rise during the baking process.
Bake at 350ºF for 10 mins, then rotate the tray and bake for another 6 mins.
Once pulled from oven, remove donuts from the mould to cool down.
In a medium bowl, whisk the xylitol and espresso shots until fully incorporated.
If mixture is too thick, add a little bit of water. Glaze should be thick enough to cover the back of a spoon.
Gently dip donuts in the glaze, then place the donuts on a sheet tray to dry.