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Chocolate Glazed Keto Donuts

Food temptation is everywhere, and it can be hard to resist. Calm your urge to cheat on your diet with this delicious keto donuts recipe.

How I Made Donuts Keto

When you think of a low carbohydrate, low-sugar diet, you can still picture a wide variety of delicious choices for meals and snacks. But I’ll bet you didn’t think that donuts would make the cut.

Most donuts, indeed, would sabotage your efforts at getting and staying in ketosis. They are very high in sugar and carbohydrates. But not this recipe!

Instead of using all-purpose flour, and the carbs that go with it, I used a combination of almond and coconut flour. It tends to have just the right balance of moisture to achieve the correct texture.

In place of sugar, you can use erythritol or stevia. These sugar alcohols will not cause your blood sugar to go up, so they’re keto-friendly.

Instead of canola or vegetable oil I opted for coconut oil, a great source of fat for your low carb ketogenic baking needs.

For the delicious chocolatey glaze (some may argue it’s the best part!) I combined dark chocolate, ghee, and erythritol.

Just a few critical substitutions and you’ve got keto donuts!

What is Erythritol?

Erythritol is a sugar alcohol that won’t raise your blood sugar the way “regular” sugar does.

It’s a good choice for a ketogenic diet, although it shouldn’t be eaten in excess. If you overdo it, you may end up with an upset stomach.

Erythritol is not the only option you can use as a sugar substitute. Learn more about erythritol and other sugar articles here.

Keto Chocolate Glazed Donuts

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 14 servings (each serving is one mini doughnut) 1x
• Category: Dessert, Snack
• Cuisine: American

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Ingredients

For the donuts: 

• 1/4 cup (30 g) of almond flour
• 1/2 cup (56 g) of coconut flour
• 1/4 cup of erythritol (or stevia to taste)
• 1/2 teaspoon (2 g) of baking soda
• 1/4 teaspoon (1 g) baking powder
• 2 Tablespoons (30 ml) coconut oil, melted
• 1/4 cup (60 ml) coconut milk, from cans
• 4 medium eggs

For the glaze:

• 3.5 oz 100% dark chocolate (100g), broken into pieces
• 2 teaspoons (10 ml) of ghee
• 2 teaspoons of erythritol
• 1/4 cup (20 g) unsweetened desiccated coconut (for topping)

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Instructions

1. Preheat the oven to 350 F (180 C).
2. Combine the coconut flour, almond flour, erythritol, baking soda and baking powder in a bowl.
3. In a separate bowl, whisk together the melted coconut oil, coconut milk, and eggs. Add the wet mixture to the dry mixture and use a wooden spoon to stir well to combine the batter.
4. Spoon the batter into silicon donut molds (we used mini donut molds) which has been placed on a tray.
5. Place the tray in the oven for 10-15 minutes. Remove the tray and tip out the donuts out onto a board to cool. (Unless you have more than one mold, you may need to do this in two batches.)
6. For the glaze, place the chocolate into a medium-sized pan on a medium heat and add the ghee. Let the chocolate melt and mix with the ghee. Then stir in the sweetener (add more to taste). Remove the pan from the heat. Dip the donuts one at a time into the melted chocolate, then dip into a bowl of desiccated coconut.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 1 g

Nutrition

• Calories: 121
• Sugar: 1 g
• Fat: 9 g
• Carbohydrates: 3 g
• Fiber: 2 g
• Protein: 4 g