Low Carb Chocolate Donuts
If you love chocolate and donuts, this recipe will not disappoint! Who knew that low carb chocolate donuts could exist?
1/2 cup blanched almond flour
3 eggs, separated
1/4 tsp Celtic sea salt
1/4 tsp baking soda
1 tsp vanilla (or other extract like Almond)
1/4 tsp cinnamon (optional)
2 TBS cocoa powder
1/4 cup Swerve (or 1/4 cup erythritol and 1 tsp stevia)
4 TBS coconut oil or butter
GLAZE:
6 TBS unsweetened cocoa powder
1/4 cup butter or coconut oil
1/4 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract
Whip the egg whites until stiff peaks form. Combine the yolks, sweetener, oil/butter and whisk until well-blended. Combine all the dry ingredients, blend well. Gently fold the wet ingredients into the whipped whites and then slowly fold in the dry mixture, and fold until well blended. Fill the donut pan 3/4 of the way full. Bake for 15 minutes at 350 degrees F, or until a toothpick comes out clean.Meanwhile, melt coconut oil with sweetener and extract. Drizzle or dunk the baked goods into the glaze. Enjoy! Makes 16 servings.
To make the frosting, make erythritol into a powder in a food processor. Melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the sweetener, almond milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled donuts and enjoy!
NUTRITIONAL COMPARISON (per serving)
Traditional Donut = 311 calories, 15g fat, 3g protein, 43.4g carbs, 0.9g fiber (42.3 effective carbs)
“Healthified” Donut = 176 calories, 16.5g fat, 3.6g protein, 3.7g carbs, 2.2g fiber
TESTIMONY OF THE DAY
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these look great! i did coconut flour vanilla donuts last week. do you think this recipe would work with honey or cane sugar? i don’t use erythritol, but really want to try this out!
Yep, that will work;)
I don’t have that type pof pan and made mini muffins, they were GREAT!!! I just got the cook book and can’t wait to try out so many of them! Thanks!
I make these and your regular donuts in a Babycake mini cupcake maker and get about 24 mini donuts, or about 4 per regular size donut in the recipe. They make an awesome treat, and my grandkids love eating them, and making them! Great recipe, and we have fresh donuts in about 10 minutes, start to finish.
Thanks Joan!
I really appreciate your kind words!
Way to feed your family right!
Made these yesterday and my husband REALLY liked them (I did also, of course). I told him they are so much healthier than store bought donuts. Texture was great, perfect amount of chocolate-y goodness. Can’t wait to try some of your other donut recipes. THANK YOU!!
Thank you. Glad you liked them! 🙂
Wow Maria, these are awesome! My Mom who has celiac really appreciated them, and she is a hard one to please with sweets. I plan on making these over the Labor Day holiday for a cookout, and bringing the frosting ingredients so the kids can help me frost them. YUM.
Brava!
Thanks! 🙂
Dear Maria, I made these yesterday and they were amazing! My non-health-concerned friends loved them too and were so surprised when they found our these delicious sugar free treats were nutritious too! Thanks for the recipe, once again you proved that you can love tasty food and still eat indulgently and healthily!
Thanks!
Just made these for my mom & dad. They loved them. I am trying to convert to a sugar free/grain free way of life. Your recipes are helping.
Thanks!
Wow – We loved this recipe! My 3 year old son said it is “delicious.” Thanks
Thank you! 🙂
Just curious, I made this recipe but it only made 6 large donuts, could have possibly made 9 if I hadn’t filled them as full but there is no way that it would have made 16. The servings say 16. Was the 16 for mini donuts?
Yes, sorry for the confusion. 🙂
Do you think the almond flour would hold together if I baked for half the time and then fried them for the rest?
Not sure. Let me know if you try. 😉
Just tried these for the first time, I deflated my whites a bit but they still turned out incredible!! love them
Thanks!
Why you did put 2 sweetener? why not only 1? Is it to taste it better?
Better more balanced sweetness. 🙂
I just made these using a wilton donut pan and I only got 9 donuts out of the recipe, although I have boatloads of glaze left. I will surely find something to use the glaze for. My donuts seem about the same size at what is stated for the size of the donuts on the pan you linked to. Maybe I was only suppose to fill 1/2 or 1/4 full in the pan? I sure looked like 3/4 full to me. I may try this recipe again tomorrow, and if the serving sizes are still low, I will adjust how much glaze I make in the future. I currently looks like I have enough glaze for 100 donuts 🙂
Sorry:(
I’ll update the glaze recipe.
if i don’t have a donut pain could i do as a loaf of bread?
I would use a muffin tin.
Thanks for the recipe…
Simply amazing😍
Thank you😍😍😍😍
I just made these and they tasted great! I used Hershey’s dark chocolate coco powder and they were fantastic. In your description you said the made 16 “servings.” My recipe made 6 donuts perfectly… Were they suppose to make more? Nutritionally without the icing they came to 170 calories so I can’t complain 🙂 I also used the pan you recommended
These would make great cupcakes
Hmmm. I may have done a typo and meant 6 donuts. Not 16.
Hi! I have coconut sugar but not Swerve. To use the coconut sugar Would the measurement be the same as using the Swerve?
Nope, that is just sugar.
How long can these be stored in the fridge?
They should be good in the fridge for 4-5 days. You can also freeze them for up to a month.