Keto Coconut Flour Donuts

Keto Coconut Flour Donuts

Keto Coconut Flour Donut Bars

This recipe is designed to teach everyone how to make keto coconut flour donuts
4 from 2 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 donut bars
Calories: 89kcal

Ingredients

  • 1/2 cup coconut flour For chocolate: 1/4 c coconut flour +1/4 c cocoa powder
  • 1/4 tsp salt
  • 1 TBS baking powder
  • 1/3 cup brown Swerve or brown sugar sweetener of choice can use granulated monkfruit or granulated sweetener of choice
  • 1/2 tsp ground cinnamon, optional
  • 1/2 tsp ground nutmeg, optional
  • 4 large eggs, room temperature
  • 1/2 cup room temperature butter, softened
  • 1 tsp vanilla extract reduce to 1/2 tsp if making chocolate donuts
  • 3 TBS milk of choice, room temperature

Icing

Instructions

  • Preheat oven to 350 degrees. Generously grease 4 donut bar molds or 6-8 donut cavities. If using donut bar molds place the molds onto a large baking sheet. If no molds use a muffin pan and grease about 12 muffin cups half way up for mini donuts
  • In a large mixer bowl whisk together coconut flour, baking powder, salt, sweetener, cinnamon, and nutmeg until fully combined and no lumps are in the flour or sweetener
  • Add the eggs. Beat on low for 10 seconds or just until the dry ingredients are moist. Increase speed to medium. Beat on medium about 30 seconds or until fully combined
  • Scrape down the sides of the bowl. Add butter, vanilla, and milk. Beat on medium about 20-30 seconds or until combined and smooth
  • Scrape down the sides of the bowl and push everything to the center of the bowl
  • Divide the batter evenly among the prepared donut molds (about 7 TBS for each bar mold or 3-4 TBS for each donut cavity) If using a muffin tin only fill the muffin cups about half way full. Use a knife and smooth the tops of each donut
  • Bake at 350 degrees for about 17-20 minutes or until golden and a tester comes out clean. If using donut cavities check at 15 minutes. If using muffin cups check at 10 minutes
  • Remove from oven. They will be soft but will firm up as they cool. Allow to cool in the pan for about 30-45 minutes or until the donuts have firmed up
  • Once cooled gently remove from molds and transfer to a wire rack to cool completely before eating or icing

Icing

  • Whisk the egg in a medium mixing bowl until the yolk is broken
  • Gradually add the powdered Swerve 1-2 TBS at a time whisking after each addition until fully combined and creamy. Add milk 1 TBS at a time until icing is the desired consistency. If desired add 1 tsp of the extract of choice. Spread on cooled donuts

Notes

This recipe yields about 4 bars
1 donut contains about 5.3 grams of net carbs for 1 bar and about 2.6 grams of net carbs for a traditional size donut
1 chocolate donut contains about 4.3 grams of net carbs for 1 bar and about 2 grams of net carbs for a traditional size donut

Nutrition

Serving: 1donut | Calories: 89kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 73mg | Sodium: 63mg | Potassium: 28mg | Fiber: 1.5g | Sugar: 0.7g | Vitamin A: 77IU | Calcium: 14mg | Iron: 1.5mg

Easy Low Carb Sugar Free Doughnut Toppings

These are recipes for easy low carb sugar free doughnut toppings
4 from 2 votes
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Ingredients

  • 1 1/2 cup powdered stevia see notes
  • 1/4 cup milk
  • 1 tsp vanilla extract

Chocolate Glaze

  • 1/2 cup sugar free chocolate chips, melted
  • 1 1/2 cup powdered stevia
  • 1/4 cup milk

Maple Glaze

  • 3/4 cup powdered stevia
  • 2 TBS pure maple syrup
  • 1/2 tsp milk

Strawberry Glaze

  • 1 TBS strawberry puree see notes
  • 1 cup powdered stevia

Cinnamon Sugar

  • 2 TBS granulated stevia
  • 1 TBS ground cinnamon
  • 2 TBS butter, melted

Powdered Sugar

  • 2/3 cup powdered stevia
  • 2 TBS butter, melted

Instructions

  • FOR VANILLA GLAZE: Combine all ingredients for vanilla glaze in a shallow bowl and whisk together until smooth
  • Dip the tops of cooled doughnuts into the glaze mixture. Place doughnuts onto wire rack that has been placed over parchment paper.Add sprinkles if desired Let sit 5 minutes or until glaze hardens

Chocolate Glaze

  • Place all ingredients for chocolate glaze in a shallow bowl. Whisk until glaze is smooth. If the glaze seems too thick add 1 tsp hot water
  • Dip the tops of cooled doughnuts into glaze and place on a wire rack that has been placed over parchment paper. Add sprinkles if desired. Let stand 5 minutes or until glaze has hardened

Strawberry Glaze

  • Whisk together all ingredients for strawberry glaze in a shallow bowl
  • Dip tops of cooled doughnuts into glaze and place onto wire rack that has been placed over parchment paper. Add sprinkles if desired. Let stand 5 minutes or until glaze hardens

Cinnamon Sugar

  • Place melted butter in a shallow bowl. In a separate shallow bowl whisk stevia and cinnamon together
  • Dip doughnuts one at a time completely into butter then roll doughnuts into cinnamon/stevia mixture until the doughnuts are fully coated

Powdered Sugar

  • Place powdered stevia into a large Ziploc bag. Place doughnuts one at a time into bag and shake gently until the doughnuts are completely coated

Notes

Sugar Free Powdered Sugar Substitute: Place 1c granulated stevia and 1 tsp cornstarch in a small food processor. Pulse 2-3 times or until texture is powdery. Yields 1c powdered “sugar”
Easy Strawberry Puree: Thaw 1c of frozen strawberries. Place strawberries in blender and blend until smooth. Place unused puree in an airtight container and freeze until needed.


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