By Caroline Jacobson

Chocolate, peanut butter, caramel — OH MY! This delicious donut doesn’t sound very tooth-friendly. But we promise it is.

DONUTS:

• 2 T butter or butter alternative 
• 1/4 c granulated erythritol: It tastes like sugar, but doesn’t cause tooth decay! 
• 3 T cocoa powder 
• 1/2 t coffee granules 
• 2 T water 
• 1 t vanilla extract 
• 1/4 t xylitol: Adds moisture to baked goods, and is great for your grin!

• 1 egg 
• 2 T flour 
• 1/4 t cream of tartar 
• 1/4 t baking soda 
• 1/4 t xanthan gum

In a small saucepan, combine butter, erythritol, cocoa and coffee granules. Stir constantly over medium heat until the erythritol is completely dissolved. Turn off heat. Stir in the water, vanilla extract and xylitol. Let cool for 3 minutes and then stir in the egg. Set aside.

Sift flour, cream of tartar, baking soda and xanthan gum into a large bowl. Pour in wet ingredients and stir until smooth. Spoon 5-6 donuts into donut pan. Bake at 375° for 8 minutes. Let cool for several minutes.

FROSTING:

• 1 T butter or butter alternative 
• 2 T xylitol 
• 2 T peanut butter

In a saucepan, combine butter and xylitol. Heat over medium until xylitol is dissolved. Remove from heat, stir in peanut butter. Let cool and set aside

CARAMEL DRIZZLE

• 2 T cold butter or butter alternative, divided 
• 1 t corn syrup 
• 1 T xylitol

In a saucepan, combine 1 T butter, xylitol and corn syrup. Over high heat, stir until bubbly and smooth. Remove from heat. Stir in remaining tablespoon of butter. Let cool.

Using a small spoon or spatula, spread peanut butter frosting over the donuts. Finally, drizzle the caramel on top.

Makes 4-6 donuts.