The Best Keto Chocolate Glazed Donuts

The Best Keto Chocolate Glazed Donuts

Keto Chocolate Glazed Donuts

This recipe is designed to teach everyone how to make keto chocolate glazed donuts
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Course: Breakfast, Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 7 donuts
Calories: 104kcal

Ingredients

  • 70 grams coconut flour (10 TBS)
  • 11 grams cocoa powder (2 TBS)
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • 67 grams granulated sweetener (1/3 cup), adjust to taste I use granulated monkfruit sweetener
  • optional dry spices or seasonings of choice I use 3/4 tsp ground cinnamon and 1/2 tsp ground nutmeg
  • 3 large room temperature eggs
  • 45 ml room temperature milk of choice (3 TBS) coconut milk is my favorite
  • 3 TBS melted and cooled butter
  • 61 grams room temperature plain yogurt or sour cream
  • 2 grams vanilla extract (1/2 tsp) adjust to taste

Chocolate Glaze

  • 75 grams powdered sweetener of choice (3/4 cup) I use powdered monkfruit allulose blend
  • 14 grams cocoa powder (2 TBS)
  • 15 grams room temperature milk of choice (1 TBS) more as needed coconut milk is my favorite
  • 4 grams vanilla extract (1 tsp)

Instructions

  • Preheat oven to 400 degrees. Lightly spray 7 round donut molds with cooking spray. If no molds lightly spray 7 to 8 muffin cups for mini donuts. Set aside
  • Sift or whisk the dry donut ingredients into a large mixing bowl until there are no lumps. Stir the eggs into the dry ingredients until all the dry ingredients are moist
  • Stir the milk and butter in until fully combined. Stir the yogurt and vanilla in until fully combined and a smooth dough has formed
  • Scrape down the sides of the bowl and push dough to the center of the bowl. For dough into a ball and massage the dough to make sure you have the proper texture. The dough should be moist and hold together well. If it sticks to fingers add very small amounts of coconut flour until no longer sticky
  • Form dough back into a smooth ball and place back into mixing bowl. Allow to sit in the bowl about 5 minutes to absorb any excess moisture.
  • Divide the dough evenly among the prepared donut molds (about 4 TBS of dough per mold). If no molds place roll 3 TBS of dough into a smooth ball. Place in the center of the muffin cups and flatten the tops of the bowl. Place finger in the center of the dough and wiggle finger to create a hole in the middle of the dough. Keep dough smooth at all times
  • Place donuts in the preheated oven at 400 degrees for 15 to 18 minutes or until tops are firm and a tester comes out clean. If using the muffin cup method check at 12 minutes
  • Remove from the oven and allow to cool in the molds 20 to 30 minutes to firm up. Remove from molds and transfer to a wire rack. Cool completely before glazing the donuts

Chocolate Glaze

  • Place parchment paper under the wire rack that the donuts are on. Set aside. Sift the powdered sweetener and the cocoa powder into a wide medium bowl until there are no lumps
  • Whisk in the milk and vanilla until fully combined and smooth. Gradually add small amounts of the milk of choice until the glaze is pourable and desired consistency (I added about 8 grams (1/2 TBS more))
  • Take the cooled donuts one at a time and dip the tops of the donuts into the glaze until the tops are fully coated. Place the glazed donut back onto the wire rack. If desired top with additional toppings (chopped nuts, shredded coconut, sprinkles, etc.)
  • Allow glazed donuts to sit on rack about 5 minutes so the glaze can firm up. Eat immediately or store leftover in an airtight container at room temperature up to 3 days

Nutrition

Serving: 1donut | Calories: 104kcal | Carbohydrates: 2.6g | Protein: 3.6g | Fat: 8.9g


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