Yields: 6 Donuts | Net Carbs: ~3g per donut
Ingredients
- 1 cup Almond flour (super-fine)
- 1/4 cup Unsweetened cocoa powder
- 1/2 cup Erythritol or Monk fruit sweetener (granulated)
- 1 tsp Baking powder
- 2 large Eggs (room temperature)
- 1/4 cup Melted butter (or coconut oil)
- 1/4 cup Unsweetened almond milk
- 1/2 tsp Vanilla extract
- 1/3 cup Sugar-free dark chocolate chips (plus extra for topping)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Generously grease a 6-slot donut pan with non-stick spray or butter.
- Mix Dry: In a large bowl, whisk together the almond flour, cocoa powder, sweetener, and baking powder until no lumps remain.
- Mix Wet: Add the eggs, melted butter, almond milk, and vanilla. Stir until the batter is smooth and thick.
- Fold: Gently fold in the sugar-free chocolate chips.
- The “Swirl” Look: To get the textured look from your photo, use a piping bag (or a Ziploc with the corner cut off). Pipe the batter into the donut molds in a circular motion. Use a toothpick to lightly swirl the top of the batter once in the pan.
- Bake: Bake for 15–18 minutes, or until a toothpick comes out mostly clean.
- Cool: Let them cool in the pan for at least 10 minutes. Keto treats are fragile when hot!
Pro Tips for Success
- The Texture: If you want them extra “fudgy” like the photo, don’t overbake. They should feel slightly soft to the touch when you pull them out.
- Storage: These stay moist for up to 4 days if kept in an airtight container in the fridge.
- Boost the Flavor: Add a pinch of salt or 1/2 tsp of espresso powder to the dry ingredients; it makes the chocolate flavor pop without making it taste like coffee.
Nutrition Facts (Per Donut)
| Nutrient | Amount |
| Calories | 195 kcal |
| Total Fat | 17g |
| Saturated Fat | 6g |
| Cholesterol | 65mg |
| Sodium | 110mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 5g |
| Sugar Alcohols (Erythritol) | 14g |
| Net Carbs | 3g |
| Protein | 6g |
