classic chocolate cake donuts

Classic Chocolate Cake Donuts

  • Servings: 8
  • Difficulty: Easy
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Low Carb chocolate donuts made with coconut flour and dipped in a sugar-free chocolate glaze.


Ingredients

    Donuts
  • 1/3 cup coconut flour
  • 1/3 cup Swerve Sweetener
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/4 cup butter melted
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons brewed coffee or water – coffee intensifies the chocolate flavor
  • Glaze
  • 1/4 cup powdered Swerve Sweetener
  • 1 tablespoon cocoa powder
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • 1-1/2 to 2 tablespoon water

Directions

    Donuts
  1. Preheat the oven to 325F and grease a donut pan very well
  2. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
  3. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
  4. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
  5. Glaze
  6. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
  7. Add enough water until the glaze thins out and is a “dippable” consistency, without being too watery.
  8. Dip the top of each donut into the glaze and let set about 30 minutes.

Recipe Courtesy of alldayidreamaboutfood.com

Baked! Keto Apple Cider Donuts

Baked! Keto Apple Cider Donuts

  • Difficulty: easy
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Unbelievably soft and just 2g net carbs, these baked keto apple cider donuts will give you true fall flavors.


Ingredients

  • 1-1//3 cup almond flour
  • 6 Tablespoons golden flaxseed meal
  • 2 Tablespoons psyllium husk powder
  • 2-1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum or 4 teaspoons gold flaxseed meal
  • 1/4 teaspoon kosher salt
  • 2/3 cup swerve or erythritol granular
  • 1 teaspoon blackstrap molasses (I used Grandmas molasses) or you could use a brown sugar replacement
  • 4 eggs
  • 1/4 cup sugar free apple sauce (or you could use 2 teaspoons apple extract)
  • 2 teaspoons apple cider vinegar
  • 6 Tablespoons unsalted grass-fed butter melted and cooled
  • 1/2 cup sour cream
  • For the Cinnamon Sugar coating
  • 3 Tablespoons unsalted grass-fed butter melted
  • 1/3 cup swerve – granulated
  • 1-2 teaspoons ground cinnamon (I use 1 tsp)
  • Special equipment
  • donut pan or small muffin pan (think donut holes)
  • pastry bag or plastic bag

Directions

  1. Preheat oven to 350 F. Grease and flour (with coconut flour) a donut or muffin pan. (Mine has a non-stick surface so I didn’t have to do this step.
  2. Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
  3. Add sweetener, molasses and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy, thicker and lighter in color. With the mixer on, add in the applesauce, apple cider vinegar and butter.
  4. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix).
  5. Transfer the batter into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag roughly 1 inch wide. Pipe out dough onto donut pan, wet your finger tip and smooth out where the ends meet (for a more even rise).
  6. Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The donuts will collapse a tad post bake, but don’t sweat it.
  7. Allow to rest in pan for 10 minutes before removing. Brush with melted butter and sprinkle with cinnamon sugar coating.
  8. Store them at room temperature in an airtight container for 3 days or put in the freezer.
Recipe modified from original from gnom-gnom.com