• Preheat oven to 350°F and spray the donut pan with cooking spray. In a large bowl, whisk together almond flour, whole wheat flour, baking powder, and cocoa powder. In a separate bowl, mix Fat Free Plain Greek Yogurt, egg, Honey Substitute, vanilla extract, and almond milk. Stir in melted dark chocolate.
• Slowly fold the wet ingredients into the dry ingredients, mixing until just combined. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
• Bake for 12-15 minutes or until the donuts are set and a toothpick inserted comes out clean. Allow the donuts to cool for 5 minutes before transferring to a wire rack.

Make the Raspberry Glaze

• In a small saucepan over medium heat, combine fresh raspberries, powdered sweetener, cornstarch, lemon juice, and water. Stir continuously until the mixture thickens and becomes glossy. Strain the glaze through a fine mesh sieve to remove the seeds, if desired. Let it cool slightly.
• Dip each donut into the raspberry glaze, allowing the excess to drip off. Place the donuts on a white cake pedestal and let the glaze set before serving.
• This makes 6 donuts. Each donut is 6 WW Points. Enjoy!