Keto Donuts that are as close to the real thing that you’ll ever get! Soft and moist crumbly donut insides with a slight crispiness to the outside topped with chocolatey frosting goodness. For 2.1 net carbs? And no need to buy a fancy pants donut pan? Happiness!
Ingredients
Donut:
- 1/3c coconut flour
- 1/4c Confectioners Swerve
- 1/4c unsweetened cocoa powder
- 28 grams chocolate flavored keto friendly protein powder
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp kosher salt
- 3 oz cream cheese, room temperature
- 1/4c refined coconut oil, melted
- 2 large eggs, room temperature
- 1/4c brewed coffee
- 1 tsp vanilla extract
Glaze/Frosting:
- 1/4c Confectioners Swerve
- 1 tbsp unsweetened cocoa powder
- 2 tbsp unsweetened almond milk for frosting (use 3 Tbsp for a thinner glaze)
- 1/4 tsp vanilla extract
Directions
- Preheat oven to 350F.
- Combine all dry donut ingredients in a small bowl (flour, Swerve, cocoa powder, protein powder, baking powder, xanthan gum, and salt). Set aside.
- In a large bowl, combine wet ingredients (cream cheese, coconut oil, eggs, coffee, and vanilla) with a hand mixer.
- Add half of dry ingredients to wet and combine.
- Add remaining dry ingredients and mix well.
- If using a donut pan, spray with non stick spray. If you do not have a donut pan, roll pieces of foil into small balls and place one ball in the center of each cup of a muffin tin. Spray foil balls and pan with non stick spray.
- Add donut mixture to a bakers piping bag or you can make one using a gallon size plastic bag and cutting the tip off.
- Pipe out 12 donuts.
- Bake for 15 minutes at 350F.
- Pop out foil balls if using the muffin pan method.
- Prepare frosting/glaze in a small bowl by combining the listed ingredients.
- Dip the tops of donuts in glaze/frosting.
- Be happy you’re alive to eat these.
Nutritional Information (1/12th recipe, 1 Donut)
