Craving donuts while eating low carb or keto? Don’t worry, we’ve got you covered with this amazing low-carb donut recipe. And we make it even more awesome with a sugar-free chocolate glaze.
Here’s how we cut the carbs.
- We use almond flour instead of wheat flour. Replacing all-purpose flour with finely ground blanched almond flour cuts the carb count drastically while upping the nutritional content. Almond flour has more vitamins and minerals, and is a great source of fiber.
- We replace sugar with monk fruit sweetener, a natural sugar-free sweetener that’s popular on low-carb diets. Also called monk fruit extract, this sweetener has zero calories and is 100-250 times sweeter than sugar. You can use other sweeteners, such as erythritol and stevia, if you prefer.
- We use unsweetened chocolate. You can buy 100% cacao chocolate bars in the baking section. Another option is to use dark chocolate (70% cacao or higher). If you go the dark chocolate route, you can cut back the amount of sweetener used in the chocolate glaze.
Those on the keto diet will get a nice fat boost from these donuts, too. We increased the fat (and flavor) by using butter, FBOMB Coconut Oil, and eggs.
One other reason to make these donuts? They’re baked in the oven, so you won’t have to deep fry them individually. That’s not only more time consuming, but leaves a bigger mess.
Read on for tips on how to make the best keto donuts in the comfort of your own home.
- Almond flour
- FBOMB Coconut Oil
- Almond milk
- Monk fruit sweetener
- Baking powder
- Vanilla extract
- Unsweetened chocolate
Tips for Making Low-Carb Donuts
- Use a non-stick metal donut pan. Grease it well so donuts can be easily removed. Silicone donut pans tend to be more challenging. We used this donut pan for our recipe.
- Fill the donut pan ¾ of the way up. You don’t want too much or too little batter. Too much and the batter will overflow. Too little and your donut will be flat.
- Bake until the tops are dark golden brown. Almond flour donuts will be on the darker side when fully cooked. Taking them out when it’s a light golden brown means they are likely undercooked in the middle. The donuts will pull away slightly from the pan when cooked enough.
- Let donuts cool completely in the pan before removing. Resist the temptation to remove them too early! Let them cool completely before making the attempt. When removing the donuts, first run a knife around the hole to loosen it before taking them out.
Low-Carb Donuts with Sugar-Free Chocolate Glaze
- Yield: 6
- Serving size: 1 donut
- Prep time: 15 minutes
- Cook time: 25 minutes
- 1 cup finely ground blanched almond flour
- ¼ cup monk fruit sweetener
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¼ cup unsalted butter, melted
- ¼ cup almond milk
- 2 eggs
- ½ teaspoon vanilla extract
Low-Carb Chocolate Glaze:
- 3 ounces unsweetened chocolate
- 1 tablespoon FBOMB Coconut Oil
- 2 teaspoons monk fruit sweetener
- Preheat the oven to 350°F. Grease or spray a non-stick donut pan.
- In a large mixing bowl, stir together the almond flour, sweetener, baking powder, and salt.
- In a small mixing bowl, whisk together the melted butter, almond milk, eggs, and vanilla extract.
- Pour the wet mixture into the dry mixture and mix to combine.
- Scoop the batter evenly into the donut pan, filling them 3/4 of the way.
- Bake for about 25 minutes until dark golden brown. Let cool before removing from pan.
- To make the chocolate glaze, combine the chocolate and FBOMB Coconut Oil in a microwave safe bowl. Microwave at 30-second intervals, stirring in between until chocolate is melted.
- Stir in sweetener.
- Glaze the donuts, then refrigerate for 15 minutes to set.
Nutrition facts per serving:
- Fat: 26.5g
- Protein: 8g
- Total Carbohydrates: 9g
- Fiber: 4.5g
- Sugar Alcohol: 0
- Net Carbs: 4.5g
- Fat: 78%
- Protein: 10%
- Carbs: 12%