Didn’t think you could eat donuts on keto? Think again! These almond flour based donuts are so light and fluffy, and the addition of a smooth chocolate glaze really puts them over the top. Even non-keto people were going crazy for these as soon as we finished shooting them. Cake donut lovers, this one’s for you.
Special equipment: You’ll need a donut pan for this recipe! Be sure to grease your pan generously to avoid any sticky situations.
Looking for a savory keto breakfast? Try our hearty and delicious Keto Sausage Breakfast Sandwich!
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For donuts
-
Cooking spray
- 1 c.
almond flour
- 1/4 c.
keto-friendly granulated sugar (such as Swerve)
- 2 tsp.
baking powder
- 1/4 tsp.
kosher salt
- 4 Tbsp.
melted butter
- 1/4 c.
heavy cream
- 2
large eggs
- 1/2 tsp.
pure vanilla extract
For chocolate glaze
- 1 1/2 c.
keto-friendly powdered sugar
- 1/4 c.
cocoa powder
- 1/2 c.
water
- 1 tsp.
pure vanilla extract
-
Pinch kosher salt
-
- Step 1Preheat oven to 350° and grease donut pan with cooking spray. (Don’t forget the centers where the donut hole is!)
- Step 2In a large bowl, whisk to combine almond flour, granulated sugar, baking powder, and salt.
- Step 3In a medium bowl, whisk together melted butter, cream, eggs, and vanilla. Fold wet ingredients into dry ingredients until just combined. Fill each donut mold 3/4 of the way full with batter.
- Step 4Bake until donuts are golden in color and pulling away from sides of the pan, 15 minutes. Let cool completely in pan before removing.
- Step 5Meanwhile, make chocolate glaze: Sift powdered sugar and cocoa powder together into a large bowl. Add water and vanilla and whisk until smooth.
- Step 6Fit a cooking wrack into a medium sheet tray, then flip cooled donuts out onto cooling wrack. Pour glaze over donuts and let set 10 minutes before serving.
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