These moist Keto chocolate donuts will satisfy the most urgent chocolate craving. A delicious treat that's sugar free, gluten free and low carb.
I always LOVE it when I make a dessert that the beloved carb-scoffers around me declare to be their new favourite food. It’s right up there with an unexpected day off/an inexplicably youthful appearance when you look in the mirror first thing in the morning.
Chocolate desserts are perfect when you’re converting a recipe to make it sugar free. This is because the chocolate taste is so prominent that the individual taste of the natural sweeteners does not come through.
Erythritol and xylitol can have a slightly cooling taste and stevia is a bit metallic – all depending on the brand you use.
Naturally, the longer you use these sweeteners in place of sugar, the less you’ll zone in on this. Also, once you stop eating “real” sugar and re-set your tastebuds, you’ll find you don’t want to sweeten your desserts as much as you used to. Less sweet will become the new “just perfect and totally satisfying”.
Logical follow-through: you’ll need less of the sweetener, therefore get less of the aftertaste right from the beginning.
So, if you then also choose a recipe that uses a strong-tasting ingredient – think cinnamon, cardamom, lemon…….and chocolate – bingo, you can fool those carb-lovers!
1 cup / 100g almond flour or ground almonds
40 g / 1.4 oz unsweetened chocolate melted (3 tbsp)
40 g / 1.4 oz butter, very soft 3 tbsp
3 tbsp cocoa powder unsweetened
1/3 cup / 55 g powdered sweetener
4 tbsp heavy / double cream
1 tsp baking powder
1 tsp vanilla extract
For the Glaze:
60 g / 2.1 oz unsweetened chocolate
8 drops stevia or 2 tsp powdered erythritol
Preheat your oven to 175 Celsius / 350 Fahrenheit
In a bowl or a food processor, blend the very soft butter, cream and sweetener. Then add the eggs and vanilla and mix until well-combined. Last, add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Blend until you have a smooth batter.
Spoon batter into a well-greased donut pan. I used a silicone mini donut pan. Make sure you do not overfill and lose that all-important hole!
Bake 13-15 minutes or until done.
Melt the chocolate in a water-bath (place a smaller bowl with the chocolate inside a larger bowl which you have filled with boiling water. The heat will gently melt the chocolate). Add stevia to achieve the desired sweetness. Wait until it has cooled down a little.
Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.
My donuts had a diameter of 6 cm and weighed around 25g each. Small and perfectly formed 🙂
The nutrition is calculated per donut.
If you have a full size donut pan, you might end up with around 8 donuts. You'll also need to increase the baking time by up to 5 minutes.
The kind of chocolate you use will impact on the amount of sweetener you need.