Happy National Donut Day! Woohoo!
If you have been watching my insta stories, you have recently seen my new obsession with Keto Donuts. And they are as tasty as they are good for you. Well, maybe not “good for you” like broccoli, but better for you than traditional fried donuts. These are baked! And they use almond flour and Swerve (I call fake sugar). So we have a high protein, high fat, sugar free baked donut. lol. But how you might ask? Well, you’re in luck. Since today is National Donut Day I am happy sharing the recipe! I originally found the recipe here at WholesomeYum.com. Maya, is my “go to” blogger for all things, low carb and keto. Especially baked goods. She has done her homework and gets it right every time. I did in fact deviate from her recipe a bit. But they turned out equally as delicious. You need those donut baking sheets, go get them, I promise you will makes these again, and again and again. The first time I made a batch of 12, they were gone within 24 hours.
Here is my tweaked version of the recipe:
- 1 cup Almond Flour
- 1/3 cup Swerve (fake sugar)
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 cup Butter (salted; measured solid, then melted)
- 1/4 cup Unsweetened Almond Milk ( or any unsweetened non-dairy milk )
- 2 large Eggs
- 1-2 tsp Vanilla Extract- depends nohow much you love vanilla flavor.
- Optional- If you have Vanilla bean (instead of vanilla extract) you can scrape the insides of one pod and add it to the wet ingredients. Also once the pod is scraped, you can put the entire pod in the wet mixture , and stir it around a bit just to release any extra vanilla seeds inside the pod. Take the pod out when you’re ready to add the butter to the wet mixture.
NOTE: If you are using unsalted butter add 1/8 tsp salt to the dry mix. I used salted butter because it was what I had on hand.
Coat the baking pans very good with non-stick baking spray or butter. The donuts need to be able to come out of the mold easily after baking. When you are filling the donut molds, fill them half way up. Don’t cover the donut hole with batter. When done filling the molds with batter, give them a good couple taps on the counter to even out the donut mix in the molds.
Powdered Sugar (not pictured)- I just use a mesh strainer to get a light dusting on top of the donuts.
Melted Dark Chocolate (3rd from the left)- I use the darkest chocolate I can find, melt it together with some fat. 2 parts chocolate to 1 part fat, microwave together or melt in a double broiler. I used a spoon to coat each of the donuts with the chocolate. Allow to set up on donut.
Shredded or Flake Coconut (unsweetened), Shaved Almonds with melted chocolate (second and fourth from the left)- You may add these toppings after you have applied the melted chocolate. I just used my clean hands to apply it to the top of the donuts. Work swiftly, as you want the coconut or almonds to adhere to the chocolate as it sets.
The first donut from the left was cinnamon sugar, and I didn’t really care for the texture. In order to adhere the cinnamon sugar mixture, i brushed both sides with some butter and then rolled it in the cinnamon sugar mixture, which made the donut a but soggy…However, the other 3 were the winners flavor and texture wise.