The Best Keto Chocolate Glazed Donuts
Servings: 10 chocolate donuts
Calories: 152kcal
Ingredients
Chocolate Cake
- 1/2 cup almond flour 56g
- 2 tbsp coconut flour 14g
- 1 1/2 tbsp arrowroot starch 10g
- 1/2 cup unsweetened cocoa powder 45g
- 2 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- 1 tsp xanthan gum
- 1/4 tsp salt
- 2 large eggs at room temperature
- 11 tbsp powdered monkfruit/erythritol sweetener 130g
- 2 tbsp coconut oil melted, 30g
- 6 tbsp sour cream room temperature, 90g
- 2 tsp pure vanilla extract 10ml
- 6 tbsp heavy cream warmed slightly or at room temperature, 90g
- 1 tsp white vinegar
Glaze
- 6 tbsp powdered monkfruit/erythritol sweetener 72g
- 2 tbsp light cream or low carb milk of choice
- 1/4 tsp vanilla extract
- OR FOLLOW THE CHOCOLATE GLAZE RECIPE HERE
Instructions
- Pre-heat oven to 350*F.
- In a large bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
- In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
- In another larger bowl, whisk together the coconut oil, sour cream, sweeteners, eggs and vanilla extract until smooth.
- Add the cream and vinegar mixture and whisk once more until smooth.
- Add the dry ingredients to the wet and stir until a thick batter forms.
- Scrape the batter into a piping bag or a ziplock with a decent size opening cut.
- Pipe the batter into 10-12 donut molds.
- Bake the donuts for 15-18 min. They should be risen and toothpick should come out pretty much clean.
- Let them cool completely before glazing them.
- To make the glaze, either follow the directions in this recipe to make a classic chocolate glaze OR make the simply glaze as listed above by mixing together the 3 ingredients in a small bowl.
- Dip the tops of the donuts into the glaze, then set them on a wire rack to over a flat plate or large tray to allow the excess to drip off.
- Let the glaze harden then serve and enjoy The Best Keto Chocolate Donuts!
Notes
Ingredient Links
- Almond Flour
- Coconut Flour
- Powdered Monkfruit Erythritol Sweetener
Xanthan gum - Arrowroot Starch
- Unsweetened Cocoa Powder
- Vanilla Extract
- Coconut Oil
- If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the donuts may not stay quite as moist in the center.
- You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the donuts a chewier, more traditional texture.
- Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
- For a chocolate glaze, copy the glaze recipe found here then dip donuts one at a time in the glaze (you can simply just dip the tops) and place them onto a wire rack to cool.
- If you used the chocolate glaze, store these donuts inside a container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the glaze in the fridge for up 3 days. You can also freeze them flat on a tray them transfer them to a container between layers of wax paper once frozen solid.
- If you used the simply glaze, you can store these donuts covered at room temperature for up to 1 day. Afterwards I would suggest refrigerating but freezing is a better option as it will keep the donuts fresher without drying them out. Freeze/refrigerate the donuts between layers of wax paper.
Nutrition
Serving: 1donut | Calories: 152kcal | Carbohydrates: 3.7g | Protein: 3.6g | Fat: 12.8g | Fiber: 2.7g