Okay…..show of hands…. who is NOT thriving during this whole “pandemic”?
It’s me. I’m not thriving. And I’m okay with it. Regardless of my feelings and opinions of the who situation (those of you who know me personally can probably guess), we are all being forced to live life differently. Most of us are unbelievably blessed to have enough food and have our bills paid during this time, but it doesn’t invalidate feelings of anxiousness to return to our normal lives.
That being said… there are lots of ways we are doing things differently right now. I usually wake up early, but I sleep in every day now. My workouts have been well-intended, but without the motivation of my gym buddies, they have lasted about 30 minutes a few times a week. I am eating SO MUCH BREAD, Y’ALL. We are doing some school work and lots of playing outside. And I take back the mean things I said about my kids Amazon fire tablets we got them for Christmas.
Things I’m embracing? Couch snuggles with wiggly kids. Deck time with my sweetie. Tons of creative time in the kitchen. Being caught up with laundry (for real). And Marco Polo chats with some of my favorite people.
I’m definitely trying hard to make sure the junk food I do eat is “healthy junk” and so we are baking a lot with Einkorn, eating a lot of grain-free tortilla chips (haha) and baking treats like these Chocolate Glazed Donuts.
This recipe is perfect for a morning treat or for satisfying a junk craving – but it’s low carb, grain-free, sugar-free and dare-I-say KETO FRIENDLY, too. If you don’t have these ingredients, they are worth investing in for other “healthier” recipes. I get the almond flour and the monk fruit sweetener at Costco.
There is a dairy-free adaptation listed below. ***THIS IS A SMALL BATCH RECIPE! One batch makes about 8 donuts. I almost ALWAYS double the recipe… because KIDS!
My kids loved these this morning! Two kids ate them in about 5 seconds. And the smallest kid licked all the chocolate off the top of hers 😉
Keto Chocolate Glazed Donuts
Ingredients
- 1 cup ground blanched almond flour
- 1/3 cup cocoa powder (I used Hershey's extra dark)
- 1/3 cup granulated monk fruit sweetener
- 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash sea salt
- 1/2 cup almond milk
- 2 tsp vanilla extract
- 2 eggs, lightly beaten
- 2 Tbsp melted butter (plus more for greasing pans)
Ganache Glaze
- 1 cup sugar-free chocolate chips like Lily's
- 2/3 cup heavy cream
Instructions
- Preheat oven to 350°.Melt butter on stove top and set aside. Combine all dry ingredients in large bowl and set aside.In a separate bowl, combine almond milk, vanilla, eggs and melted butter and beat with a whisk to break up the eggs. Pour wet ingredients on top of the dry ingredients and mix with a whisk until you have a thick, well incorporated batter. Grease the cavities of a donut pan liberally with melted butter with a pastry brush.Transfer the batter into a piping bag or large ziplock bag and pipe the batter into the pans.Bake the donuts for about 13 min or until a toothpick comes out clean. Let cool in the pan for 5 minutes. Then use a spoon to gently remove the donuts from the pan onto a cooling rack.To make the ganache glaze, measure out 1 cup of sugar-free chocolate chips into a large cereal bowl. In a small saucepan, heat 1 cup heavy cream until just scalded and starting to boil. Pour the cream over the chocolate chips and let sit for 3-4 minutes before stirring thoroughly until ingredients are fully incorporated.Dip the donuts upside down, one by one, into the glaze and set on wire rack to set the glaze. Add sprinkles (not keto) if desired. They will add a trivial amount of sugar, but make the donuts look even more fantastic!Enjoy <3
- Dairy-free options:-sub melted coconut oil for butter-sub coconut cream for heave cream
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