Description
These Keto Donuts with Cream Cheese and Chocolate Frosting are the ultimate low-carb treat! Made with almond flour and sweetened with erythritol, these donuts are perfect for those on a keto diet. Whether you choose the creamy vanilla cream cheese frosting or a rich chocolate ganache, these donuts are a guilt-free indulgence with less than 1g of net carbs per donut. A quick and easy recipe that’s perfect for breakfast, snacks, or dessert.
Ingredients
For the Donuts:
1 & 1/4 cups almond meal
1/2 cup erythritol (or any keto-friendly sweetener)
1 tsp baking powder
1/4 tsp salt
1 & 1/2 tbsp unsalted butter (melted)
2 tbsp milk (almond milk recommended)
2 large eggs
1 tsp vanilla extract
For the Frosting:
Cream Cheese Frosting:
80g cream cheese
2 tbsp heavy cream
3 tbsp erythritol
1/2 tsp vanilla extract
Chocolate Ganache:
40g 90% Lindt cocoa
3 tbsp heavy cream
2 tbsp erythritol
1/2 tsp vanilla extract
Instructions
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Preheat Oven: Set your oven to 350°F (176°C).
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Mix Dry Ingredients: In a large bowl, whisk together almond meal, erythritol, baking powder, and salt.
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Mix Wet Ingredients: In another bowl, combine melted butter, almond milk, eggs, and vanilla extract. Stir until smooth.
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Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
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Fill Donut Molds: Grease a donut pan and fill each mold 3/4 full with batter.
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Bake: Bake for 15 minutes or until a toothpick inserted comes out clean.
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Make Frosting:
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For cream cheese frosting, beat together cream cheese, heavy cream, erythritol, and vanilla until smooth.
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For chocolate ganache, melt cocoa in a pan, stir in cream, erythritol, and vanilla until smooth.
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Frost Donuts: Once cooled, dip the donuts into the frosting of your choice.
Notes
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Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
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Dairy-Free Option: Use coconut oil in place of butter and coconut cream for the heavy cream.
