Keto Coconut Flour Donuts
Keto Coconut Flour Donut Bars
This recipe is designed to teach everyone how to make keto coconut flour donuts
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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
- 1 large egg, room temperature
- 1 3/4 cup powdered Swerve
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
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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.
Love the recipe. It doesn’t say how much baking powder so I added 1 tsp. Also can you send me the complete macros.
I am so glad you enjoyed the recipe. I added the nutritional information to the bottom of the recipe. I hope it helps
Is that the correct amount of baking powder? 1tsp?
I usually use 15 grams or around 1 TBS baking powder for this recipe