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Healthy chocolate donuts did you say? Yes I did! These low-carb dark chocolate donuts (aka doughnuts here in Britain) are baked rather than fried and use a low-carb sweetener instead of sugar to keep your blood sugar levels more stable.
You can so totally have your cake and eat it now #ketofams! All the taste of a good chocolate treat but keto-friendly.
I topped mine with cacao nibs, simply because i’m a bit of a cacao addict, but you can leave off and eat just with the dark chocolate drizzle or sprinkle with your favourite toasted chopped nuts or coconut.
Instead of dark chocolate, you can use melted coconut butter (you can make your own coconut butter) or even this deliciously creamy Keto White Chocolate. Enjoy!
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Hands-on Overall
Serving size 1 donut
Nutritional values (per serving, 1 donut)
Net carbs5.6 grams
Protein10.5 grams
Fat29.5 grams
Calories324 kcal
Calories from carbs 7%, protein 13%, fat 80%
Total carbs10.5 gramsFiber4.9 gramsSugars2.6 gramsSaturated fat9.9 gramsSodium264 mg(11% RDA)Magnesium117 mg(29% RDA)Potassium347 mg(17% EMR)
Ingredients (makes 6 donuts)
Donuts:
Topping:
Instructions
- Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Crack the eggs in a bowl and add melted butter or ghee.
- Beat the eggs and butter together using an electric whisk.
- Add all the remaining ingredients.
- Process until smooth.
- Generously grease a non-stick donut pan with a little oil or butter. Transfer the dough to a piping bag, or use a spoon and add to your donut pan.
- Bake for 12 to 15 minutes or until you can insert and remove a toothpick without any crumbs stick-ing. (Note: based on feedback, 10 minutes may be enough, especially if you want to keep them moist.)
- Meanwhile, break the chocolate into chunks and place in a glass bowl over a pan of boiling water. Turn the heat on the stove to medium and allow the chocolate to melt, stirring occasionally.
- When the donuts are cooked, allow to cool and dip half in melted chocolate, either on the side or on top.
- Optionally, top with cacao nibs, chopped nuts, cocoanut flakes or shredded coconut.
- Place in the fridge to set for 10 minutes or on a wire rack in the kitchen for 30 minutes.
Store in a sealed Tupperware for 4 days or freeze for up to 3 months.
Ingredient nutritional breakdown (per serving, 1 donut)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.7 g | 68 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 2.2 g | 5.4 g | 13.1 g | 148 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Cocoa powder, raw (cacao) |
| 1 g | 0.9 g | 0.7 g | 11 kcal |
| Baking powder, gluten-free |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0.1 g | 0 g | 0 g | 2 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.3 g | 1 g | 5.7 g | 57 kcal |
| Total per serving, 1 donut |
| 5.6 g | 10.5 g | 29.5 g | 324 kcal |
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