Low Carb Chocolate Cake Donuts
4.3g
Net Carbs
7.1g
Protein
26.7g
Fat
6.4g
Fiber
289
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! Try adding shavings from a sugar free chocolate bar as pictured, or a few Atkins Endulge candies. If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 7 tablespoons unsalted butter, divided
- 3 large eggs
- 5 tablespoons sucralose based sweetener (sugar substitute)
- 1/8 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup finely ground almond meal flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons finely ground coconut flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder (double acting)
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- 2 ounces Lily's sugar free chocolate chips
Directions:
- Preheat oven to 350°F. Prepare a 6-well donut pan by spraying with oil and set it aside.
- Melt 5 tbsp butter in a medium microwave safe bowl. Whisk in the eggs, granular sugar substitute, coconut milk, and vanilla until smooth.
- In a small bowl whisk to combine the almond meal, cocoa power, coconut flour, cinnamon, baking soda, baking powder and salt. Add this mixture to the egg mixture whisking to combine into a smooth thick batter. Pour into the wells of the donut pan and bake for 16-18 minutes until fragrant and set. Remove from oven to a cooling rack leaving them to sit in the pan for 10 minutes then remove from the pan and continue to cool on a wire rack.
- Place the remaining 2 tbsp butter, heavy cream and sugar-free chocolate in a small microwave safe bowl that is slightly bigger than the width of the donuts. Melt at 30 second intervals (1 minute total) then whisk until smooth. Dip the tops of the donuts in the glaze and place back on the cooling rack to set the glaze (drizzle any remaining over the tops). Enjoy immediately or refrigerate for up to 3 days in an airtight container. Serve at room temperature.
