Chocolate Glazed Donuts are much easier to make than you think!
Our family has always enjoyed donuts and I’ve been making different keto variations of these for years.
They’re so simple to make and this chocolate glaze is classic. I love that it’s smooth and glossy, but that it sets up as well.
Be sure to watch the video on how to make these donuts
Ingredients (12 servings)
FOR THE KETO DONUTS
1 cup almond flour
0.5 cup coconut flour
1.5 tablespoon psyllium husk ground
1.5 teaspoon xanthan gum
1.5 cup water
0.4 cup grass-fed butter or coconut oil
4.5 tablespoons Swerve or xylitol*
0.4 teaspoon kosher salt
4.5 eggs lightly beaten
1.5 teaspoon vanilla extract
1.5 teaspoon baking powder
FOR THE CHOCOLATE GLAZE
1.13 cup Swerve or powdered sweetener
3 tablespoons cocoa powder
1.5 teaspoon vanilla extract
1.5 tablespoon water or more as needed
1. Preheat oven to 390°F/200°C. Grease and flour (with coconut flour) a donut pan. Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
2. Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
3. Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
4. Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
5. Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic.
6. Allow the dough to rest until it comes to room temperature (about 5 minutes).
7. Spoon dough into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag 2 cm (3/4 inch) wide. Pipe out dough onto donut pan*, or onto prepared parchment paper (staying within the drawn circle). Wet your finger tip and smooth out where the ends meet (for a more even rise). Bake for 15 minutes, cover with aluminum foil and bake for 5-8 minutes more until fully golden. Allow to rest in pan for 10 minutes before removing.
8. If using the chocolate glaze, sift powdered sweetener and cocoa powder onto a bowl. Add in vanilla extract and water (little by little) until desired consistency is reached. The glaze should be thick, but pourable (we like to use our fingertip here to test for thickness!). Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new ‘tops’!). Alternatively, feel free to brush with melted butter and sprinkle with cinnamon ‘sugar’.
9. These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container at room temperature.
UPDATE: The donuts have deflated post-bake for a few of you guys. The lack of structure may be due to your psyllium powder not being ground enough (so always re-grind your psyllium powder!). Otherwise, it may be due to excess liquid (the main reason why baking goods collapse). Please note that keto flours vary tremendously from brand to brand, and of course the size of your eggs. So just try using 2 eggs rather than 3.
Note: *Donut pans do result in prettier (i.e. rounder) donuts. But if none is at hand, simply pipe out circles onto parchment paper.
Amount Per Serving: Calories 140 | Total Fat 11g | Net Carbohydrates 1g | Protein 4g
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