Glazed Gluten Free, Low Carb & Keto Chocolate Donuts
- 64 grams almond flour
- 28 grams coconut flour
- 1 tablespoon psyllium husks (ground)
- 1 teaspoon xanthan gum
- 240 milliliters water
- 57 grams grass-fed butter (ground)
- 3 tablespoons erythritol (ground)
- 1/2 teaspoon kosher salt
- 3 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 30 grams cocoa powder
- 50 grams xylitol sweetener (ground)
- 1/4 teaspoon kosher salt
- 42 grams grass-fed butter (ground)
- 1/2 teaspoon vanilla extract
- 3 tablespoons coconut cream (ground)
- 3 teaspoons hot water (ground)
- See recipe video below for guidance! You'll be adding in the cocoa powder along with the baking powder.
- Preheat oven to 390°F/200°C.
- Grease and dust with cocoa powder a donut pan.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum.
- Set aside.
- Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer.
- Lower heat to low and add in flour mixture, mixing constantly to incorporate.
- Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer dough back to the bowl and allow to cool for 5 minutes.
- The dough should still be warm, but not hot enough to scramble the eggs.
- Add in one egg at a time, mixing with an electric mixer until fully incorporated.
- Mix in vanilla extract, baking powder and cocoa.
- The final dough should be very elastic.Spoon dough into a piping bag or plastic bag (no tip needed).
- Cut out bottom of piping bag 2 cm (3/4 inch) wide.
- Pipe out dough onto donut pan.
- Wet your finger tip and smooth out where the ends meet (for a more even rise).
- Bake for 20-25 minutes, checking in on them at minute 15 for over-browning and covering with a foil dome if need be (we didn't find it necessary!).
- Allow to rest in the pan for 10 minutes before removing and cooling on a rack before glazing.
- However, if you're doing a coating rather than a glaze, brush with melted butter and sprinkle with cinnamon 'sugar' right out of the oven.
- For the glaze, sift powdered sweetener onto a bowl and whisk in the salt.
- Mix in the melted butter, vanilla extract and cream of choice (I love sour cream!) a tablespoon at a time until desired consistency is reached.
- You can thin it out even further with a little hot water and dunk the entire donuts in it.
- Use your fingertip here to test for thickness! Oh, and if you're glaze splits (usually the result of a cold cream), use an immersion blender to get it silky-smooth.
- Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new 'tops'!).
- These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container in the fridge if they're glazed, or at room temp without it.
Originally posted 2019-02-20 18:14:06.