keto chocolate donuts
Servings
10
servingsPrep time
15
minutesCooking time
15
minutesCalories
221
kcalIngredients
- Donuts:
4 large eggs
½ cup unsalted butter melted (112 grams)
3 tablespoons whole milk
1 teaspoon stevia glycerite (equals ⅓ cup sugar)
¼ cup coconut flour
¼ cup unsweetened natural cocoa powder (not treated with alkali)*
¼ teaspoon sea salt
¼ teaspoon baking soda
Nonstick oil for pan
- Glaze:
¾cup dark chocolate chips (4.5 oz)
1 tablespoon avocado oil
Directions
- Preheat oven to 350 degrees F. Grease 10 silicone donut pan cavities.
- Whisk together the eggs, melted butter, milk and stevia.
- Whisk in the coconut flour, cocoa powder, salt, and baking soda.
- Fill the pan cavities ¾ full. Bake until set and a toothpick inserted in the donuts comes out clean, about 17 minutes.
- Place the pan on a cooling rack and allow to cool for 15 minutes.
- Meanwhile, in a shallow bowl, melt the chocolate chips in a microwave-safe bowl, in 30-second intervals, stirring after each session. Stir in the avocado oil.
- Gently run a knife around the edges and center of each donut. Carefully release them from the pan. Dip each donut into the glaze.
- If desired, sprinkle the donuts with toppings such as shredded coconut or chopped nuts, or drizzle them with melted peanut butter.
- Cool the donuts until the glaze sets, about 30 minutes, then serve.
Notes
- *The baking soda in this recipe needs an acid to react with, and cocoa powder treated with alkali will not provide that acid.
- The nutrition label includes donuts and glaze, but no toppings.
- Once completely cool, keep the leftovers in the fridge, in a single layer in an airtight container, for up to 4 days. Remove them from the fridge 30-60 minutes before you plan on eating them.
