Keto Donuts with Chocolate Glaze


CategoryDifficultyBeginner

Yields10 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Donut
 4 tbsp Almond Flour
 4 tbsp Unsweetened Cocoa Powder
 4 Large Eggs, beaten, room temperature
 10 sticks Steviana (2.5g sachet)
 6 tbsp All Purpose Cream
 2 tsp Baking Powder
 1 tsp Inulin
 2 tsp Saf Instant Yeast
 2 tbsp Warm Water
 1 tsp Olive Oil for greasing
Choco Frosting
 25 g Unsweetened Baking Chocolate
 15 ml Coconut Oil
 4 sticks Stevia (2.5g sachet), adjust to taste

Donut
1

Preheat oven to 180 °C. Bring the eggs to room temperature so that the donuts won't taste eggy.

2

Proof yeast by adding Inulin, Yeast and warm water. Cover with a damp cloth and place inside a draft-free place like inside a kitchen cabinet or inside a microwave (turned off). Allow to proof for 7 minutes. If it doesn't froth, try again with another batch.

3

Mix all the dry ingredients.
Beat the eggs and combine with other wet ingredients.

4

Combine wet and dry ingredients. Fold in the proofed yeast. Grease mold lightly and pour into donut molds, making sure to fill only a little over half the mold. Place inside a pre-heated oven and bake for 10-15 minutes.

5

When done, take out the baking mold and allow to cool before removing from mold.

Chocolate Frosting
6

Melt unsweetened baking chocolate. You can use the microwave in 30-second increments.

7

Once melted, add coconut oil and stevia to taste.

8

Gently dip cooled donuts so that the chocolate covers most of the top. Serve donuts with warm milk tea.



Nutrition Facts

Serving Size 1

Servings 10


Amount Per Serving
Calories 119.4
% Daily Value *
Total Fat 9.6g15%
Cholesterol 74.6mg25%
Net Carbohydrate 2.2g1%
Dietary Fiber 1.8g8%
Sugars 1g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Donut
 4 tbsp Almond Flour
 4 tbsp Unsweetened Cocoa Powder
 4 Large Eggs, beaten, room temperature
 10 sticks Steviana (2.5g sachet)
 6 tbsp All Purpose Cream
 2 tsp Baking Powder
 1 tsp Inulin
 2 tsp Saf Instant Yeast
 2 tbsp Warm Water
 1 tsp Olive Oil for greasing
Choco Frosting
 25 g Unsweetened Baking Chocolate
 15 ml Coconut Oil
 4 sticks Stevia (2.5g sachet), adjust to taste

Directions

Donut
1

Preheat oven to 180 °C. Bring the eggs to room temperature so that the donuts won't taste eggy.

2

Proof yeast by adding Inulin, Yeast and warm water. Cover with a damp cloth and place inside a draft-free place like inside a kitchen cabinet or inside a microwave (turned off). Allow to proof for 7 minutes. If it doesn't froth, try again with another batch.

3

Mix all the dry ingredients.
Beat the eggs and combine with other wet ingredients.

4

Combine wet and dry ingredients. Fold in the proofed yeast. Grease mold lightly and pour into donut molds, making sure to fill only a little over half the mold. Place inside a pre-heated oven and bake for 10-15 minutes.

5

When done, take out the baking mold and allow to cool before removing from mold.

Chocolate Frosting
6

Melt unsweetened baking chocolate. You can use the microwave in 30-second increments.

7

Once melted, add coconut oil and stevia to taste.

8

Gently dip cooled donuts so that the chocolate covers most of the top. Serve donuts with warm milk tea.

Keto Donuts with Chocolate Glaze
Please follow and like us:
error

Leave a Reply

Your email address will not be published. Required fields are marked *