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Keto Vanilla Donuts with Keto Chocolate Glaze
Keto donuts? Absolutely! Add a bulletproof coffee and you have the perfect way to start an awesome keto day. Be sure to garnish the donuts right after you dip them in the glaze, while the glaze is still wet and sticky. Note: this recipe requires a donut pan, If you don’t have one, use a muffin tin and make glazed muffins; just be sure to cook the muffins until a toothpick inserted into the center of a muffin comes out clean!
Servings: 6 One Serving: 1 donut
Ingredients
FOR THE DONUTS
- 7 tsp butter, melted, divided
- 2/3 cup almond flour
- 1 Tbsp coconut flour
- 3 Tbsp erythritol sweetener
- 1½ tsp baking powder
- 1/4 tsp grated nutmeg
- sea salt
- 1 Tbsp heavy cream
- 2 large eggs
- 1/2 tsp vanilla extract
FOR THE CHOCOLATE GLAZE
- 1 oz unsweetened baking chocolate
- 1 tsp coconut oil
- 1/2 cup powdered erythritol or powdered sweetener, sifted
- 1 Tbsp unsweetened cocoa powder, sifted
- 1/2 tsp vanilla extract
- 2 Tbsp flaked unsweetened coconut, toasted*
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cavity donut baking pan with 1 teaspoon of the melted butter.
- Make the donuts: In a large bowl, stir together the almond flour, coconut flour, erythritol, baking powder, nutmeg, and 1/4 teaspoon sea salt.
- In a small bowl, whisk together the remaining 6 teaspoons melted butter, cream, eggs, and 1/2 teaspoon vanilla extract.
- Whisk the wet mixture into the dry mixture until smooth, then evenly divide the batter into the donut cavities, filling them 3/4 of the way (if you have extra batter, discard it; do not overfill). Bake until dark golden brown, 18 to 20 minutes, rotating the pan halfway through cooking. Remove and cool on a wire rack for 5 minutes.
- Set a wire rack over a baking sheet. When the donuts are cool enough to easily remove from the molds, transfer them to the wire rack to continue cooling.
- Make the chocolate glaze: Melt the unsweetened chocolate and the coconut oil in a medium glass or metal bowl set over simmering water. Whisk in the powdered sweetener and cocoa powder, then whisk in the remaining 1/2 teaspoon vanilla extract and 2 tablespoons water. If the glaze is too thick to be pourable, thin it with a little bit of water.
- Working one at a time, dip the rounded top side of a donut into the chocolate glaze, then return it to the wire rack. Repeat with the remaining donuts, whisking the glaze between dips. Immediately top the donuts with the unsweetened coconut. Serve.
Nutritional Information - Macros
- 142 Calories
- 12g Fat
- 4g Protein
- 5g Total Carbs
- 2g Fiber
- 3g Net Carbs
Tips
- Sugar-free sprinkles, chopped nuts and cacao nibs are also great topping garnishes, so long as you factor in their macros.
- * Toast shredded coconut in a medium skillet over medium-low heat. Stir almost constantly until it begins to brown, stirring and turning from the bottom so it toasts evenly. Once it’s brown, immediately remove it from the heat and scrape it out of the hot pan onto a plate to cool completely. Store toasted coconut in an airtight bag or container and keep for 2 to 3 weeks.