They’re excellent with just the glaze, but it’s also fun to use different toppings, such as crushed nuts and shredded coconut. Keto desserts can be amazing. It’s true for keto chocolate chip cookies, keto brownies, and keto cheesecake. And it’s also true for these donuts. They are soft, moist, and wonderfully chocolaty. They remind me of chocolate cake donuts. You’ll need a donut pan to make them, but other than this, making them is a straightforward affair and not particularly challenging.
Ingredients
Instructions
Recipe Card
Eggs: I use large eggs in almost all of my recipes, this one included. Unsalted butter: I love using European butter, but any unsalted butter will work. Milk: I use three tablespoons. Sweetener: I use stevia glycerite. Coconut flour: Measure it by weight if you can. Each gram makes a difference in this ultra-dry ingredient. Cocoa powder: You should use natural unsweetened cocoa powder in this recipe. Salt and baking soda: I use sea salt in this recipe. For the glaze: Only two ingredients are needed - dark chocolate chips and avocado oil.
You start by whisking all the ingredients (except for the glaze ingredients) in a single bowl.
Add the batter to a greased silicone donut pan. Bake the donuts in a 350°F oven for about 17 minutes.
Allow the glaze to set, then dig in! Look at that gorgeous crumb!
Natural cocoa powder is acidic and will react with the baking soda to produce fluffy donuts.
They’re perfect with a strong cup of coffee, a glass of cold almond milk (as shown in the photo below), iced coffee, or iced tea.
Remove them from the fridge 30-60 minutes before eating them. Chocolate always tastes best at room temperature.
