This donuts are so good, taste and keto friendly. I decorated them with sweet and salty toffee nuts, and a healthy dose of low-carb dark chocolate coating. I added a touch of coconut because it’s pretty and it tastes good, but the coconut is optional so feel free to leave it out.
Ingredients (makes 6 donuts)
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 tablespoon baking powder
- 1 tablespoon psyllium husk powder
- 2 tablespoons butter, softened
- ¼ cup unsweetened almond milk
- 1/2 cup erythritol
- 2 ounces unsweetened baker’s chocolate
- 2 tablespoons powdered erythritol
- 3 tablespoons butter
- ½ tablespoon butter
- 1/3 cup raw walnuts
- 1 tablespoon erythritol
- 1 tablespoon unsweetened coconut (decoration)
- Pinch of sea salt
- Pre-heat oven to 350F and prepare a 6 welled donut pan with non-stick cooking spray. Cream the softened butter and sugar together until the butter and sugar are evenly mixed.
- Add two eggs and whisk until the eggs are light and frothy.
- Pour in milk and vanilla and beat again just to make sure all of the ingredients are mixed well.
- Using a sifter or mesh colander, add half of the dry ingredients to the wet and mix well.
- Finish by sifting the remaining dry ingredients and stir until batter forms.
- Pour batter into prepared donut pan and bake for 20 minutes or until the donuts begin to brown. Cool completely before removing from pan.
- Melt unsweetened chocolate and butter in a microwave-safe dish. Mix in powdered Erythritol and set aside until the donuts are ready for dipping.
Toffee Nut Topping
- Heat nuts, sweetener, and butter in a small microwave-safe dish for 45 seconds at a time, stirring frequently until the nuts begin to caramelize.
- Spread nuts on parchment paper and sprinkle with salt.
- Dip the donuts in the liquid chocolate or drizzle over the top.
- Top with toffee nuts and optional shredded coconut. Store in an airtight container.
Nutritional values (per each donut)
340.83 calories; 31.11 g4.81 g 8.64 g