Keto Chocolate Donuts

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 83.9
  • Total Fat: 6.0 g
  • Cholesterol: 45.4 mg
  • Sodium: 102.7 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.3 g

View full nutritional breakdown of Keto Chocolate Donuts calories by ingredient
Submitted by:

Introduction

After Keto Connect's recipe - I edited the sugar amounts to my own tastes. This recipe will make 13 donuts in my silicone 12 donut pan.
The original recipe for the glaze called for 2 TBSP of heavy cream and 1/2 c Erythritol but I only used about 1/8 of that amount to glaze my donuts.

After Keto Connect's recipe - I edited the sugar amounts to my own tastes. This recipe will make 13 donuts in my silicone 12 donut pan.
The original recipe for the glaze called for 2 TBSP of heavy cream and 1/2 c Erythritol but I only used about 1/8 of that amount to glaze my donuts.


Number of Servings: 13

Ingredients

    FOR THE DONUTS
    150 grams Cream Cheese
    2 scoops Isopure Whey Protein Isolate, Natural Unflavored
    30 grams Cocoa, dry powder, unsweetened
    15 drops (3 servings) Better Stevia liquid organic extract liquid
    2 tbsp Heavy Whipping Cream
    2 large Egg, fresh, whole, raw
    .5 tsp Pink Himalayan Sea Salt
    .5 tsp Baking Powder
    .5 tsp Xantham Gum
    1 packet monk fruit in the raw

    GLAZE
    .5 tbsp Half and Half Cream
    24 gram(s) Hoosier Hill Farm Gluten Free Erythritol Granules Sweetener 1 TBSP 12g
    2 tsp Vanilla Extract

Directions

I used a 12 count silicone donut pan - this recipe was originally designed for 4 larger donuts. I lost about a donut's worth of batter left in the bag and I wasn't too sad about it.

Melt cream cheese in microwave briefly
Add liquid stevia and monk fruit sweetener to cream cheese in blender and cream together (or cream with a hand mixer). Then mix in heavy cream and eggs.
Add all dry ingredients together in another bowl (protein powder, cocoa power, salt, baking powder, and xantham gum) then add half of the dry mixture into cream cheese mixture until combined, then add the last half.
Once combined, put into a plastic bag to pipe out into your donut pan.
Bake 15 minutes for smaller donuts, 25 for larger donuts. Test for doneness with a toothpick.
Let cool for a few minutes then take out of pan and let cool completely before glazing.
FOR GLAZE: Use either powdered Erythritol sweetener (aka powdered Swerve, or you can powder your own in a spice grinder or blender) - this will get you a better texture. Combine half & half, sweetener, and vanilla. Once donuts are cooled, dunk each donut into the sweetener.

Serving Size: makes 13 small donuts

Number of Servings: 13

Recipe submitted by SparkPeople user RANNVEIGS.

Rate This Recipe