Keto Chocolate Glazed Donuts
Fudgy baked chocolate donuts with ganache glaze that are low carb, grain-free and sugar-free.
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
Notes
*This is a small batch recipe. It makes about 8 donuts. I almost always double the recipe!