Moist and sweet keto cake donuts that are perfect sinkers for your morning coffee.

Husband Rating – 5/5, “it’s been a long time since I’ve eaten three donuts in a day and felt good about it.”

I was a little emotional while making these donuts which sounds kind of funny when I think about it (imagining myself crying while making these extremely tasty treats). Aaron and I were to be married on April 4, 2020, at a bed and breakfast in Fredericksburg, Texas. We reserved the entire property for the weekend and planned a wedding weekend – April 3rd Welcome Dinner catered by Austin’s best BBQ joint with the Texas Unlimited Country Band and April 4th Wedding (romantic and ethereal). My mom, future mother in law, and I put so much effort, thought, and time into planning this wedding. Aaron was going to have a donut wall in lieu of a groom’s cake (southern wedding tradition). My mom and dad spent so much time building this donut wall for us (pictured below), and, y’all, it was perfect. We purchased tiered cake stands to sit in front of the donut wall for additional donuts. My mother in law ordered gluten free donuts and berries for our keto guests. Every detail was so well thought out and planned as we wanted our guests to have the best time celebrating our union.

A few weeks ago, we had to cancel our wedding due to the coronavirus pandemic. All three of us are now left with napkins, gift baskets, a cornhole monogrammed with “S”, centerpieces, wedding programs, signs, an assortment of items with our monogrammed wedding date…the list goes on of items that will never be used for our April 4th vision. One of those unused items are the donut cake stands you’ll see in this post.

So in honor of our original wedding date this weekend, I decided to make donuts – just like the ones we were to have for our celebration but a keto version! 🙂

The original recipe for the donuts is from the Evolved website. I researched how to easily make donuts, and this recipe was so easy and tastes amazing! The original recipe can be found at Evolved’s blog here. I used a different recipe for the sweet glaze and chocolate icing.

Necessary Equipment: Donut Pan Piping bags or ziplock bag

Step 1: Preheat the oven to 350 degrees Fahrenheit. Mix the dry ingredients (almond flour, baking powder, xantham gum, swerve, and coconut flour) together using your kitchenaid mixer or a whisk.

Step 2: Add in the eggs and melted coconut oil and (using the paddle attachment of a stand mixer or silicone spatula) mix until the dough is sticky and thick. This turns into thick dough so might be difficult to use the hand mixer the entire time

Step 3: Stretch a piping bag over a tall glass, and use a rubber spatula to spoon the dough into the piping bag. Cut two inches off the bottom of the bag.









Step 4: Pipe the dough onto the donut pan and use your fingers to shape the dough into a doughnut.

Step 5: Bake at 350 degrees Fahrenheit for 13 – 17 minutes. My first batch was baked at 17 minutes (golden) and my second batch at 13 minutes (the lighter donuts).

Step 6: For the glazed icing: Whisk the powdered swerve, vanilla extract and water until smooth. Dunk each side of the donut into the icing and be sure to coat both sides. Place on parchment paper to dry. I poured more of the glaze on top of the donuts so the glaze soaks into the donut.

Step 7: For the chocolate icing: Melt 1/2 cup sugar free baking chips and mct oil in the microwave for 30 second increments. Stir after each 30 second increment. Dunk one side of the donut into the chocolate icing and place on parchment paper to dry.

I also liked to coat both sides of some of the donuts with the chocolate icing, and this was my favorite one!

Step 8: Decorate as desired.

You can purchase keto (sugar free) sprinkles from TheSprinkleCompany from Etsy here.

Print Pin Keto Donuts (Chocolate and Sweet Glaze) Moist and sweet keto cake donuts that are perfect sinkers for your morning coffee Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 8 Equipment Donut Baking Pan

KitchenAid Mixer or Hand Mixer

Piping bag or ziplock bag Ingredients For the Donut 4 tablespoons coconut flour

3/4 cup almond flour

2 tsp xantham gum

1 tsp baking powder

4 tbsp swerve granular surgar or monkfruit sweetener

4 tbsp coconut oil (melted)

4 eggs For the sweet glaze 1/2 cup swerve confectioners sugar

3 tbsp water

1/2 tsp vanilla For the chocolate glaze 2 tsp MCT oil (optional)

1/2 cup Lily’s chocolate baking chips or sugar free baking chips Instructions Preheat the oven to 350 degrees fahrenheit

Mix the dry ingredients (almond flour, baking powder, xantham gum, swerve, and coconut flour) together using your kitchenaid mixer or a whisk.

Add in the eggs and melted coconut oil and (using the paddle attachment of a stand mixer or silicone spatula) mix until the dough is sticky and thick. This turns into thick dough so might be difficult to use a hand mixer for this.

Stretch a piping bag (or ziplock bag) over a tall glass, and use a rubber spatula to spoon the dough into the piping bag. Cut two inches off the bottom of the bag.

Pipe the dough onto the donut pan and use your fingers to shape the dough into a doughnut.

Bake at 350 degrees Fahrenheit for 13 – 17 minutes. My first batch was baked at 17 minutes (golden) and my second batch at 13 minutes (the lighter donuts).

For the glazed icing: Whisk the powdered swerve, vanilla extract and water until smooth. Dunk each side of the donut into the icing and be sure to coat both sides. Place on parchment paper to dry.

For the chocolate icing: Melt 1/2 cup sugar free baking chips and mct oil in the microwave for 30 second increments. Stir after each 30 second increment. Dunk one side of the donut into the chocolate icing and place on parchment paper to dry. I also liked to coat both sides of some of the donuts with the chocolate icing, and this was my favorite one!

Decorate as desired. You can purchase sugar free sprinkles from Etsy or make them yourself! Notes Nutrition Facts per donut: Calories: 185 Total Fat: 15 grams Fiber: 6 grams Protein: 6 grams Net Carbs: 3 grams

XOXO,

Jennifer Sprinkles