These almond flour-based keto donuts are a delicious treat for a lazy Saturday morning or any celebration. The combination of almond flour and coconut flour give an ideal texture. The chocolate topping is optional but is the combination of warm cinnamon and chocolate is decadent.
These donuts are rich, and often half is enough to have with your morning coffee or an after-dinner indulgence.
GAPS Diet
Both erythritol and xanthan gum are not allowed on the GAPS Diet. For GAPS-compliant donuts, check out these Apple Cinnamon GAPS-Friendly Donuts.
Keto Donuts with Chocolate Frosting
These low-carb donuts are a delicious baked treat. Because they are baked, there isn't the mess or expense associated with deep frying. Be sure to grease your donut pan well with butter or coconut oil and allow donuts to cool before gently removing from the pan.
Ingredients
For the cinnamon doughnuts:
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol/monkfruit combination sweetener
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1 pinch sea salt
- 2 tablespoons butter melted + more to grease the donut pan
- 2 eggs
- 1/3 cup water or almond milk
- 1/2 teaspoon vanilla extract
For the frosting:
- 1/4 cup low-carb Chocolate Chips Lillys Brand used here
- 2 tablespoons butter or coconut oil plus more as needed
Instructions
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Preheat oven to 350* F and grease donut pan well with melted butter.
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In a medium mixing bowl, combine almond flour, coconut flour, erythritol/monk fruit combination sweetener, cinnamon, baking powder, xanthan gum, and sea salt.
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To the mixed dry ingredients, add melted butter, eggs, water, and vanilla and mix thoroughly.
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Gently spoon batter into prepared donut pan, filling each cavity slightly less than full. This works best if you spoon little dollops all the way around each donut indentation, they will melt together as the donuts bake.
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Bake for 25-30 minutes, until donuts start to pull away from the pan slightly and are a bit darker than golden brown. Remove the pan to a cooling rack and allow to cool until comfortable to the touch. Remove gently using a butter knife to gently lift from the mold and press into any stuck parts.
For the frosting
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In a microwave-safe bowl, combine chocolate chips and butter. Microwave on high in 20-second increments, stirring with a fork between each. The frosting is done once it is stirred easily with a fork or whisk.
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Alternatively, place a heat-proof bowl (I like to use a Pyrex measuring cup) in a pot of simmering water or use a double boiler. Add chocolate and butter and stir with a fork or whisk as it melts, for about 5 minutes.
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Once donuts have been removed from the pan, spread or drizzle with melted chocolate. Allow to completely cool to set up, or enjoy while warm.
