These are some of the softest and tastiest gluten-free and keto glazed donuts (or doughnuts) you’ll ever make, guaranteed!
These keto glazed donuts are a guilt-free treat, but I probably wouldn’t eat food like this all the time on a ketogenic diet. The best way to lose weight whilst following a keto diet is to keep things simple.
Sugar-free donuts are easy to make. You can also pretty much do your topping of choice. I love a good chocolate glaze, but brushing them with melted butter and sprinkling with cinnamon ‘sugar’ is also sooo delicious.
Keto Glazed Donuts Recipe:
Low carb donuts easy baked almond flour, 100% keto glazed donuts, sugar-free with chocolate peanut butter glazing. Clean eating approved, paleo, dairy free, gluten free.
- 64 g almond flour
- 28 g coconut flour
- 1 tablespoon psyllium husk ground
- 1 teaspoon xanthan gum
- 240 ml water
- 57 g grass-fed butter or coconut oil
- 3 tablespoons Swerve or xylitol*
- 1/4 teaspoon kosher salt
- 3 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For the chocolate glaze:
Chocolate peanut butter glaze
- 1/4 cup sugar-free dark chocolate – stevia sweetened or 85% cocoa
- 2 tablespoon peanut butter
- 1/2 tablespoon extra virgin coconut oil
- Preheat oven to 390°F/200°C. Grease and flour (with coconut flour) a donut pan. Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, and xanthan gum. Set aside.
- Heat up water, butter, sweetener, and salt in a medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer the dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
- Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic.
- Allow the dough to rest until it comes to room temperature (about 5 minutes).
- Spoon dough into a piping bag or plastic bag (no tip needed). Cut out the bottom of piping bag 2 cm (3/4 inch) wide. Pipe out dough onto donut pan, or onto prepared parchment paper (staying within the drawn circle). Wet your fingertip and smooth out where the ends meet (for a more even rise). Bake for 15 minutes, cover with aluminum foil and bake for 5-8 minutes more until fully golden. Allow rest in pan for 10 minutes before removing.
- In a small bowl, add sugar-free chocolate, peanut butter, and coconut oil. Microwave by 30 seconds burst, stir and repeat until the mixture is fully melted. It shouldn’t take more than 1 minute.
- Dip each donut upside down into the glazing – make sure you dip the side that was in contact with the donuts pan.
- Place each donut on a plate or cooling rack – side with no glazing sitting on the rack – to cool down. TIP: bring the plate 3 minutes into the freezer to set the top. It will also firm up the donuts dough and they will taste denser like real Krispy cream donuts!
You can store them in the pantry, they stay softer or for dense donuts as from the shop, store in the fridge in an airtight container up to 4 days.
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