Keto Chocolate Donuts
User Reviews
5
Keto Chocolate Donuts
Description
This recipe makes mini donuts relying on almond flour as the base, combined with melted unsweetened chocolate, soft butter, cocoa powder, and eggs to create a smooth, rich batter. The addition of powdered sweetener and heavy cream balances the flavor while keeping carbs low.
The batter is spooned or piped into a greased silicone mini donut pan and baked at 350°F for 13-15 minutes until set and lightly firm. Cooling the donuts in the pan helps maintain their shape before glazing.
The glaze is made by melting unsweetened chocolate and adding stevia glycerite for sweetness, then dipping each cooled donut halfway and chilling to set. Double-dipping yields a thicker coating. The glaze hardens fully but can be softened by mixing in a tablespoon of cream if desired.
Each donut is approximately 2 grams net carbs, making this a mindful choice for keto followers. The recipe yields 16 mini donuts or 8 full-size donuts, with longer baking times for larger sizes.
Ingredients
- 1 cup almond flour 100g, or ground almonds
- 1.4 oz unsweetened chocolate 40g melted (3 tbsp)
- 1.4 oz butter 40g or 3 tbsp, very soft
- 3 tablespoon cocoa powder unsweetened
- 4 egg
- ⅓ cup powdered sweetener 55 g
- 4 tablespoon heavy cream
- 1 teaspoon baking powder not baking soda
- 1 teaspoon vanilla extract
For the Glaze
- 2.1 oz unsweetened chocolate 60g
- 8 drops stevia glycerite
Instructions
- Preheat your oven to 175 Celsius / 350 Fahrenheit. Brush a silicone mini donut pan with melted butter or grease with cooking spray.
Donuts
- Blend the very soft butter with the cream and sweetener in a food processor until smooth. You can also use a large mixing bowl and an electric mixer.
- Add the eggs and vanilla extract and continue mixing until well-combined.
- Add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Continue blending until a smooth batter forms.
- Spoon or pipe the batter into the greased donut pan and level the tops. Don't over-fill! Bake for 13-15 minutes. Remove the donuts from the oven. Let them cool fully in the pan.
Glaze
- Melt the chocolate in a small bowl and add stevia glycerite to taste. Let the chocolate cool until it begins to thicken. Then, dip each donut half-way into the glaze. Double-dip if you want a thicker glaze. Cool the donuts in the fridge until the chocolate coating has set.
Notes
- This recipe yields 16 mini donuts about 6 cm diameter; for full-size donuts, bake longer by at least 5 minutes.
- The chocolate glaze hardens fully; for a softer glaze, stir in 1 tablespoon of heavy cream into the melted chocolate before dipping.
- Use a silicone mini donut pan and grease with melted butter or cooking spray to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 25grams | |
| Calories | 122kcal | 6% |
| Total Carbohydrates | 4.1g | 1% |
| Protein | 4.2g | 8% |
| Fat | 11.5g | 18% |
| Saturated Fat | 4.9g | 25% |
| Fiber | 2.1g | 8% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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