Keto chocolate frosted donuts are a delicious breakfast, dessert or snack! They are paleo, low-carb, sugar-free, dairy-free and grain-free.
bowl and mixing spoon
coffee grinder or food processor, if you don't have powdered sweetener available
1-1/2cupsblanched almond flour(180 g)
1/3cupgranulated sweetener of choice(64 g)
4tablespoonsmelted refined coconut oil
4tablespoonspowdered sweetener of choiceyou can make your own by grinding granulated sweetener in a coffee grinder or food processor
2teaspoonsalmond or coconut milk, or enough to form a frosting that the top of the donuts can be dipped in
Preheat oven to 350F.
Mix almond flour, sweetener, vanilla extract, eggs and melted coconut oil in a bowl. Stir to combine.
Portion the dough out into approximately 10-12 small donut molds (greased ahead of time). Place molds on a baking sheet.
Place into the oven for 18-20 minutes, or until the tops begin to brown a little bit. The cook time will depend on the size of the donut molds you use, and is meant for small donuts, per the molds I used and recommend.
Allow donuts to cool while you prepare the chocolate frosting. Mix the powdered sweetener and cocoa powder together. Add in a splash of almond or coconut milk and stir. Add more milk as needed to form a frosting. You want it to be thin enough that you can dip the donuts in to coat the tops, but not too thin that it is runny.
Once donuts have cooled, remove them from the molds. Dip the tops into the chocolate frosting and return to the baking sheet to harden the frosting. Once hardened, consume right away or store in the fridge in an air-tight container for 4-5 days.
Nutrition Facts (per donut, recipe makes 12 donuts): 109 calories, 10 g fat, 11 g total carbs, 1 g fiber, 9 g sugar alcohols (Pyure stevia), (1 g net carbs), 3 g protein