Keto German Chocolate Cake Donuts
2.8g
Net Carbs
5.4g
Protein
21.7g
Fat
4.1g
Fiber
242
Calories
Cooking tip: The batter for these baked donuts comes together pretty easily, but patience is key for the frosting. To prevent the egg yolk from scrambling or curdling, the mixture needs to be gently heated while whisking almost constantly. Then it needs to be cooked until thick. It is tempting to turn the heat up under the pot, but heating this mixture too fast or to over 185°F can result in curdling the egg. Tilt the pan from side to side, watching the bottom of the pan to determine if the mixture has thickened. When a thick, pudding like layer coats the bottom of the pan, it is ready to remove from heat and stir in the coconut bar and pecans. After cooling, the frosting should be thick and gooey, perfect for topping the donuts!
Ingredients:
- 1/4 cup Magic Baker zero sugar baking blend, Splenda
- 6 tablespoons butter, unsalted USDA
- 1/8 teaspoon table salt USDA
- 7 tablespoons almond milk, unsweetened FNDDS
- 1 teaspoon vanilla extract USDA
- 1 1/2 teaspoons baking powder, low sodium USDA
- 2 lrgs raw egg USDA
- 3 tablespoons almond flour, super finely ground, gluten free King Arthur Flour
- 1 tablespoon coconut flour, finely ground, organic King Arthur Flour
- 2 tablespoons cocoa powder, unsweetened USDA
- 2 tablespoons Magic Baker Brown zero calorie sweetener, Splenda
- 1 ea raw egg yolk, large USDA
- 1 1/2 bars Atkins Endulge Chocolate Coconut Bar
- 1/4 cup pecans, halves USDA
Directions:
- Heat oven to 350°F.
- Melt 4 tablespoons unsalted butter. Brush non-stick donut pan with melted butter. Set remaining melted butter aside for step 4.
- Into a medium bowl, sift together granulated sweetener, almond flour, cocoa powder, coconut flour, baking powder, and salt.
- In a small bowl, whisk together remaining melted butter (from step 2), room temperature whole eggs, 3 tablespoons almond milk, and vanilla extract. Pour into the bowl with the almond flour and gently fold together until evenly combined, being careful not to over mix. Evenly divide batter between each well in the donut pan, about 3 tablespoons in each. Make sure to only fill each donut mold about 2/3 of the way.
- Bake for 15 minutes, until top springs back. Cool in pan for 5 minutes, then remove from pan to a cooling rack to cool completely, about 10 minutes more.
- While the donuts are cooling, make the frosting. In a small saucepan, whisk together ¼ cup almond milk, 2 tablespoons butter, brown Magic Baker sweetener, and egg yolk. Place over medium-low heat and, while stirring regularly, heat until bubbles start to form around the edges. Continue to cook, reducing heat if needed, stirring regularly until thickened to a pudding texture (or to 160°F), about 15 minutes. Remove from heat and stir in chopped Atkins Endulge Chocolate Coconut Bars and chopped pecans. Allow to cool for 20 minutes.
- Top each donut evenly with coconut pecan topping, about 1 rounded tablespoon each. One donut as described is one serving.
