| 1. |
Preheat your oven to 350 °F (175 °C). Generously grease your donut pan and set aside. |
| 2. |
Sift together the coconut flour, cocoa, baking soda and salt. Set the bowl aside. |
| 3. |
In a separate bowl, whisk together the erythritol, eggs, coconut milk, vanilla and oil. |
| 4. |
Whisk the wet into the dry ingredients. Add a little extra water or milk if needed, to get the batter to come together and be wet enough to pour. |
| 5. |
Pour into the donut pan or fill your donut maker using a pastry bag. |
| 6. |
Bake for 15-18 minutes for a traditionally sized donut pan or per manufacturer's recommendation for a donut maker. |
