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
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
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