KETO Choco Butternut Donut
- Yield: 24 donuts 1x
Ingredients
Scale
keto chocolate donut
- 2 cup almond flour
- 2 cup erythritol
- 3/4 cup cocoa powder
- 3/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup melted butter
- 1 cup almond milk
- 3 eggs
- 1 cup brewed coffee
- 1 tsp vanilla extract
chocolate glaze
- 1/2 cup powdered erythritol
- 1/4 cup cocoa powder
- 6 tbsp water
butternut coating
- 1 cup fine dessicated coconut
- 1/4 cup powdered erythritol
- 4 tbsp melted butter
- orange food color
Instructions
- Preheat oven to 350º.
- Grease donut pan with melted butter
- In a large mixing bowl, combine almond flour, erythritol, coconut flour,cocoa powder, baking powder, baking soda, and salt. Mix well.
- Attach to the mixer and add almond milk, coffee, melted butter, and vanilla extract.
- Add the 3 eggs one at a time.
- When mixture is combined and mixed well, carefully scoop it in your donut pan.
- Bake for 25-30 minutes.
- Remove donut pan from the oven and cool to room temperature. Carefully remove the donut from the pan and transfer to a cooling rack.
- Make the chocolate glaze: Combine erythritol, cocoa powder, and water in a shallow bowl and mix well. Make sure there is no lumps.
- Make the butternut coating: Combine the fine dessicated coconut, powdered erythritol, and melted butter in a plate. Put a few drops of orange food color. Mix thoroughly with your hands. Add more orange food color if necessary.
- Dip each donut in the chocolate glaze and then dredge with butternut coating.
- Enjoy as a snack or dessert. Keep leftover in an airtight container in the fridge.
Notes
**Store your donuts in the fridge
**It will keep fresh for up to 6 days.
**You may halve the ingredients for 12 dounts
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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