
I can't even put into words how happy I am with this recipe…
Just please do yourself a favour and make these,
immediately.
That is all.
Keto Chocolate Protein Donuts w/ Chocolate Glaze
Serves: 11
Ingredients:
- 1/4 cup(30g) almond flour
- 1/4 cup(28g) coconut flour
- 1 scoop(35g) Cellucor Molten Chocolate Whey
- 1/4 cup(24g) cocoa powder
- 4 tbsp Splenda
(or another sweetener that measures like sugar) - 2 tbsp Truvia
(or 4 tbsp of another sweetener that measures like sugar) - 1/8 tsp xanthan gum
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/16 tsp baking powder
- 1/4 cup heavy whipping cream + 1 tsp white vinegar
- 1 egg
- 1/4 cup(60g) egg whites
- 2 tbsp butter, melted
- 1 tsp vanilla extract
Chocolate Glaze:
- 2 tbsp(60g) sugar-free choc-chips
- 1 tbsp(14g) coconut oil
- 1/4 tsp Splenda
(optional) - pinch of salt
- OPTIONAL: flaked coconut
or chopped nuts
Directions:
- Pre-heat oven to 350*F
- In a large bowl, combine all dry ingredients.
- In another medium bowl, whisk together all wet ingredients until smooth.
- Combine wet with dry ingredients until a thick batter is formed.
- Line 2 baking trays with parchment paper and lightly spray with oil.
- Using a piping bag (or a plastic ziplock with the corner cut off), pipe thick circles just under the size of a hockey puck, leaving a hole in the middle about 2-3x the size of what you want the final result to look like. (I ended up with 11, you can use a spoon to help smooth out any edges if needed)
- Bake for 6-8min or until the donuts have risen and a tooth pick comes out clean (*NOTE I took all of mine out at 6min and even if they were a little soft they stiffened up on the tray).
- Cool on the tray for at least 5min before placing in the fridge to cool further.
- To make the glaze, simply mix together the coconut oil and chocolate chips and microwave in increments until melted, then stir in the salt and splenda.
- Once the donuts are cooled, Drizzle the chocolate glaze on top of each one.
- Optional, sprinkle shredded coconut or chopped nuts on top of the glaze.
- Place back in the fridge (or freezer if impatient!) and cool until the glaze has set.
Enjoy!
Tips:
- Store the donuts in the fridge in an air-tight container, I actually prefer them best cold more-so than warm from the oven!
- If you want the glaze to entirely cover your donuts then use 1/4 cup(60g) sugar-free chocolate chips rather than 2 tbsp.
Nutrition per serving: 8.5F/2.5C(NET)/5.5P & 2.5g fibre
Follow: @sammysamgirl for more!
Deborah
Monday 28th of September 2020
Also do i need 2 différent sweeteners splendide and truvia? Aren’t they the same? Can I just use one stevia i got? Also are coconut oil and butter indispensable? Do i need both baking powder and soda or can i just add more baking powder? Can you give me the diameter and height of each donut cavity?thx
Deborah
Monday 28th of September 2020
Can i replace coconut flour with more almond flour or protein powder( if so do i need more milk or egg whites or baking powder) ? Can i skip vinegar and cream? Thx
Peyton Williams
Sunday 13th of September 2020
after mixing the dry with the wet, my batter is pretty runny. It is not thick at all! :0 what did I do wrong?
Keto Chocolate Protein Donuts W/ chocolate Glaze - Sweet As! - Delicious & Easy Recipes
Saturday 28th of April 2018
[…] Hey guys! This is my first post here. I have been writing keto recipes for ages. I've had a ton success and lots of great responses in keto facebook groups! I got lazy with posting but I'd like to get back in the game! Let me know what you think if you try this recipe! :). mouthwateringmotivation.com/2016/12/14/keto-chocolate-protein-donuts-w-chocolate-glaze-gluten-free/ […]
monika
Saturday 24th of February 2018
Hi! Is there any reason to believe the following substitutions would not work:
35 grams whey isolate (pure) instead of the Cellucor Molten Chocolate Whey? 1/4 cup almond milk + 1 tsp white vinegar instead of heavy whipping cream? 2 whole eggs instead of 1 egg and 1/4 cup egg whites?
Thanks!