Keto Chocolate Donuts
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
An easy to make Keto Chocolate Donut recipe. Perfectly tender, with chocolate fudge icing – and even sprinkles! Keto Chocolate Donuts are delicious fresh out of the oven with a cup of coffee, or stored in the fridge and then reheated for 10 seconds in the microwave.
Keto Chocolate Donuts
Donuts are a tricky dessert to come by in low carb form.
Done right, they are a delicious sweet treat that isn't too dry or have a cooling aftertaste – and these Keto Chocolate Donuts are exactly that!
Making Keto Chocolate Donuts
Making Keto Chocolate Donuts is very simple. You'll likely have most of the ingredients on hand already.
You will want to use a silicone donut pan. These special pans are very inexpensive, and bake the donuts perfectly. In addition, it is much easier to remove them from a silicone pan than an immovable metal one.
This is the pan I have. The recipe makes 6 donuts, so you'll only need one pan, no need to buy a 2-pack unless you're planning to double the recipe.
First you'll generously grease the holes of the donut pan with coconut oil cooking spray.
Then, mix together all of the donut ingredients.
Place the batter into a piping bag, snip the end off and fill the donut pan.
Bake, let cool, then remove from the donut pan.
Glaze with the chocolate fudge frosting, and top with sprinkles if you wish!
Ingredients for Keto Chocolate Donuts
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For The Donuts
Almond Flour
Ground Flax or Oat Fiber
Coconut Flour
Baking Powder
Cocoa Powder
Lakanto Baking Sweetener
Pinch of Salt
Eggs
Butter, softened
Vanilla Extract
For the Fudge Icing
Heavy Cream
Lily's Milk Chocolate Chips
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DID YOU MAKE THIS RECIPE?
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Keto Chocolate Donuts
An easy to make Keto Chocolate Donut recipe. Perfectly tender, with chocolate fudge icing - and even sprinkles! Keto Chocolate Donuts are delicious fresh out of the oven with a cup of coffee, or stored in the fridge and then reheated for 10 seconds in the microwave.
Ingredients
- For The Donuts
- 1 cup Almond Flour
- 1/2 cup Ground Flax or Oat Fiber
- 2 T Coconut Flour
- 1/2 T Baking Powder
- 3 T Cocoa Powder
- 2/3 cup Lakanto Baking Sweetener
- Pinch of Salt
- 2 Eggs
- 1/4 cup Butter, softened
- 1 tsp. Vanilla Extract
- For the Fudge Icing
- 1/4 cup Heavy Cream
- 2 T Lily's Milk Chocolate Chips
Instructions
- Preheat oven to 350. Grease your donut pan and set aside.
- Combine the eggs, butter (or ghee), strawberry puree, sweetleaf stevia (if using) and vanilla extract in a large mixing bowl.
- Add in the sweetener.
- Add in the remaining ingredients, then scoop the batter into a piping bag.
- Fill the donut pan out of the piping bag, then bake at 350 for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to fully cool before frosting.
- To make the fudge frosting: stir together the heavy cream and lily's chocolate chips in a microwave bowl.
- Microwave in 30 second intervals, stirring each interval, until smooth and melted.
- Dunk the top of the donuts in the warm glaze, then place on parchment paper to cool. Top with sprinkles if desired.
- Frost the cooled cake and store up to 1 week in the refrigerator.
Recommended Products
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 97mgSodium: 286mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gSugar: 12gProtein: 10g
xoxo,
Gretchen
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