Keto Donuts with Chocolate Glaze
User Reviews
5
Keto Donuts with Chocolate Glaze
Description
These keto donuts begin with whisking eggs, melted butter, milk, and stevia, followed by mixing in coconut flour, unsweetened cocoa powder, salt, and baking soda. The batter is spooned into silicon donut molds and baked until set and cooked through. After cooling, the donuts are dipped in melted dark chocolate blended with avocado oil, which creates a shiny and smooth glaze. Optional toppings such as shredded coconut, chopped nuts, or melted peanut butter drizzle can be added before the glaze sets.
The baked donuts have a tender, slightly dense crumb that holds together well and provides a chocolatey flavor with a balanced sweetness from stevia and butter. The chocolate glaze offers a creamy, glossy coating that contrasts nicely with the donut texture. Using natural cocoa powder is advised to react properly with baking soda for leavening. The recipe suggests alternatives for baking soda substitution if necessary.
Leftover donuts can be refrigerated in a single layer inside an airtight container for up to four days and are best brought to room temperature before eating. They also freeze well for up to three months. Remove from freezer overnight and thaw in the refrigerator for optimal texture.
Ingredients
Donuts:
- cooking oil for pan, nonstick
- 4 egg large
- ½ cup butter melted; 4 ounces, unsalted
- 3 tablespoons milk whole
- 1 teaspoon stevia glycerite equals ⅓ cup of sugar
- ¼ cup coconut flour 1 ounce
- ¼ cup cocoa powder see notes below, unsweetened
- ¼ teaspoon salt sea salt
- ¼ teaspoon baking soda
Glaze:
- ¾ cup dark chocolate chips 4.5 ounces
- 1 tablespoon avocado oil
Instructions
- Preheat the oven to 350°F. Grease 10 silicone donut pan cavities.
- Whisk the eggs, melted butter, milk, and stevia in a medium bowl using a hand whisk.
- Whisk in the coconut flour, cocoa powder, salt, and baking soda.
- Fill the pan cavities ¾ full. Bake the donuts until they are set and a toothpick inserted in them comes out clean, about 17 minutes.
- Place the pan on a cooling rack and allow the donuts to cool for 15 minutes.
- Meanwhile, in a shallow bowl, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each session. Stir in the avocado oil.
- Gently run a knife around the edges and center of each donut. Carefully release them from the pan. Dip each donut into the glaze.
- If desired, sprinkle the donuts with toppings such as shredded coconut or chopped nuts or drizzle them with melted peanut butter.
- Cool the donuts until the glaze sets, about 30 minutes, then serve.
Notes
- Use natural cocoa powder for proper reaction with baking soda; alternatively, replace baking soda with baking powder.
- The nutritional information accounts for donuts and glaze, excluding any toppings.
- Store completely cooled donuts in an airtight container in the fridge for up to four days; remove 30-60 minutes before serving.
- Freeze donuts in a single layer in freezer bags for up to three months; thaw overnight in the fridge and bring to room temperature before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10donuts
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 221kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Sodium | 116mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
