Keto Recipes - Created Date : 17.11.2019

I always LOVE it when I make a dessert that the beloved carb-scoffers ...

I always LOVE it when I make a dessert that the beloved carb-scoffers ...



I always LOVE it when I make a dessert that the beloved carb-scoffers around me declare to be their new favourite food. It’s right up there with an unexpected day off/an inexplicably youthful appearance when you look in the mirror first thing in the morning.

You’ve gotta try these Keto chocolate donuts, friends.

Serve them at your next gathering and watch the magic happen. Or even better, keep them for yourself. They’re little circles of sugar free happiness!

Chocolate desserts are perfect when you’re converting a recipe to make it sugar free. This is because the chocolate taste is so prominent that the individual taste of the natural sweeteners does not come through.

Erythritol and xylitol can have a slightly cooling taste and stevia is a bit metallic – all depending on the brand you use.

Naturally, the longer you use these sweeteners in place of sugar, the less you’ll zone in on this. Also, once you stop eating “real” sugar and re-set your tastebuds, you’ll find you don’t want to sweeten your desserts as much as you used to. Less sweet will become the new “just perfect and totally satisfying”.

Logical follow-through: you’ll need less of the sweetener, therefore get less of the aftertaste right from the beginning.

So, if you then also choose a recipe that uses a strong-tasting ingredient – think cinnamon, cardamom, lemon…….and chocolate – bingo, you can fool those carb-lovers!

Instead of just using cocoa, I also added melted chocolate for more WOW. Then I increased the amount of double/heavy cream to counteract the additional firmness of the chocolate.

I decided to use unsweetened chocolate in the recipe. I used this UK brand, which is available in my local Sainsbury’s. A good alternative for those of you in the US would be this brand, which, as my US based friends tell me, is widely available across the pond.

If you want to use regular dark chocolate, opt for a variety with 90% cocoa solids, such as Lindt. It does contain sugar, but only 7 % per 100g bar. This means one ten-gram square has less than 1 gram of sugar.

Alternatively, you could use sugar free chocolate chips, if you can source them where you are. The ones I just linked to are already sweetened with stevia. If you go for them, halve the amount of powdered erythritol stated in the recipe.

Top tips to make the chocolate glaze:

For the first batch I mixed my chocolate/sweetener with some coconut oil. This worked very well in the sugar free chocolate Fudgesicle recipe I posted last week (yummy chocolatey popsicles dipped in chocolate). However, I found that for the donuts this mix just seemed too liquid.

I ended up just using chocolate on its own – something I have done previously, for example in my almond butter chocolate pralines. For a softer glaze, you could also try adding a tablespoon of double/heavy cream to the mix.

After you have combined the ingredients (chocolate/sweetener/cream), make sure you let the glaze cool down. It should be still liquid, but starting to thicken. That way you get a nice, thick coating.

Double-dip if necessary.

As I have said earlier in the post, our individual sense of what’s sweet can vary considerably. I don’t like my sweets particularly sweet any more, and the recipe does reflect that.

If you feel you want to add a tablespoon of erythritol here or a few drops of stevia there, please do so. Make sure you taste the batter of your chocolate donuts – which, of course, is always half the fun ??

For the Glaze

Instructions

Preheat your oven to 175 Celsius / 350 Fahrenheit

In a bowl or a food processor, blend the very soft butter, cream and sweetener. Then add the eggs and vanilla and mix until well-combined. Last, add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Blend until you have a smooth batter.

Spoon batter into a well-greased donut pan. I used a silicone mini donut pan. Make sure you do not overfill and lose that all-important hole!

Bake 13-15 minutes or until done.

Melt the chocolate in a water-bath (place a smaller bowl with the chocolate inside a larger bowl which you have filled with boiling water. The heat will gently melt the chocolate). Add stevia to achieve the desired sweetness. Wait until it has cooled down a little.

Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.

Recipe Video

Recipe Notes

My donuts had a diameter of 6 cm and weighed around 25g each. Small and perfectly formed ??

The nutrition is calculated per donut.

If you have a full size donut pan, you might end up with around 8 donuts. You'll also need to increase the baking time by up to 5 minutes.

The kind of chocolate you use will impact on the amount of sweetener you need. See my thoughts about this in the post ??

Nutrition Facts

Keto Chocolate Donuts

Amount Per Serving (25 grams)

Calories 122Calories from Fat 104

% Daily Value*

Fat 11.5g18%

Saturated Fat 4.9g31%

Carbohydrates 4.1g1%

Fiber 2.1g9%

Sugar 0.5g1%

Protein 4.2g8%

* Percent Daily Values are based on a 2000 calorie diet.

This post contains Amazon affiliate links. If you click on one to these links, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.

Comments

These were great. Usually the recipe looks good but when you make it, it’s not the same. This time the donuts looked exactly the same and they have a great taste! Definitely going to keep this recipe and make it again!

Why would the melted chocolate for the glaze harden while in the water bath? When I first melted the unsweetened chocolate like states in the post, it melted nicely. Then when I went to met the same unsweetened chocolate and added the stevia and cream it hardened.

It probably was the temperature difference between the ingredients. If you add something cold to melted chocolate the cacao butter can seize and then the whole thing becomes a sludgy mess. I have learned the hard way ?? Chocolate needs to be treated like a diva! Melting it slowly is the first step, then, if you’re adding other ingredients, make sure they are room temperature and mix them in slowly too. That should do the trick. Using quality chocolate with as little added ingredients helps, too. I have a delicious recipe for homemade low carb chocolate on my site.

Just made these for Easter morning (for me!) with coffee, before I serve the brunch. They are great, and will do the trick, keeping me away from all that candy! Can’t wait to do some of your savory offers.i appreciate the uncomplicated recipes. Many thanks.

Just made these and they’re amazing. Great texture and are perfectly delicious for my never-ending chocolate fix. I had to tweak things a bit because we don’t have vanilla or a donut pan. So I made muffins. And I use a mysterious powdered sweetener that’s so sweet: I halved the amount the recipe called for and they’re still maybe “a little” too sweet…but really, is there such a thing as too sweet? They’re superbly spongy. I will make these again.

I made these today and they came out a bit flat, I was hoping they would be bigger. The chocolate drizzle unfortunately was not sweet and very bittersweet. I definitely followed the recipe verbatim but there’s something off about my end result. I was hoping for much sweeter more like a donut with a better consistency. I must have done something wrong!

Hi Philippa, when baked goods don’t rise it can have something to do with the baking powder – if it’s out of date it won’t work as well. You can check it by putting a bit in warm water – it should fizz up. The donuts should rise well and form a nice little dome on top. You can also try beating your eggs well before adding them to the rest of the dough, to make sure you get lots of air in it. As for the sweetness, this is always a very individual thing. I don’t have much of a sweet tooth any more. If you prefer sweeter chocolate, just add more sweetener next time. I hope this helps!

THANK YOU!!! Hubbie and I have been eating keto/low carb for 6 months now. Although our tastebuds have adjusted to less sweetness, hubbie still has an occasional donut craving. These look divine! I’ve made 9 for our family’s evening dessert, and it has been super-tempting to not dive in early. ?? So I can’t attest yet to the flavor, but the recipe was easy to make, and the texture looks very cakey and soft. It’s gonna be a good evening, I predict!

I love the taste of these but they came out a bit flat for me. I have fresh baking powder and am just wondering if you have any suggestions for how I may improve my baking of these? I love your recipes!

Maybe it has something to do with temperature – i.e. the batter being too cold. You can try using room temperature eggs. Were your donuts done after the baking time I gave? If not, maybe your oven was too cold and you can set it a little higher. And definitely don’t open the oven door in the middle of baking. This can also cause baked goods to collapse. I hope this helps!

I have tried a different donut recipe and was afraid to try another one as they weren’t the best…..I made these and doubled the recipe, made 18 donuts and watched them bake as they were raising. Oh my gosh! When i got them out they looked awesome and tasted just as awesome as they looked! This is going to be my forever recipe for now on……Thank you so much!!!

Hi, In the video it shows all of the ingredients placed in food processor at one time but in the instructions they are done separately. does it make a difference? My hubby is craving chocolate donuts and these look fabulous,

If you liked the taste, you’re 99% there! I’m wondering what kind of donut pan you used – if you don’t have silicone pans yet it’s really worth getting some. I’ve never had a problem with items getting stuck in silicone.

I have a silicone donut pan and they stuck a little still. But they were still warm. Should I take them out immediately from the pan? Wait to cool 10 min? Or wait until completely cool to remove from the pan?

It might be tricky to shape donuts with your hands as I think the dough is too soft (check out the consistency in the video). If you have a muffin pan, you could use that instead. Or spoon the dough onto your baking sheet and make little cakes/pies

Hello. Thank you for sharing your recipe. I was wondering if there were a different option for the flour as I cannot have almond flour. Coffee flour? Coconut flour? If so, what amount would I substitute? Thank you in advance for your help.

just to make sure are you saying 1 4oz box of the unsweetened chocolate (4 one ounce squares) or 1.4oz of unsweetned chocolate. same with the butter 1.4 ounces of butter or 3tbls? 4oz of butter = 4tbls. thanks for your help

You need 1.4 ounce of each (easier to give the amounts in weight as different brands tend to have differently sized squares). 1 ounce of butter is roughly 2 tbsp. You need 3 tbsp of butter. I hope this helps and hope you’ll enjoy the donuts!

Hi Whitney, when I convert almond flour into coconut flour I start off using 1/3 of the almond flour amount in coconut flour and go up to 1/2 the amount if I feel it’s necessary. Wait a couple of minutes until the coconut flour has absorbed all the liquid and see if you need to add more.

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About me

Hello, I'm Katrin! I love living in London, dreaming about Ibiza and creating tasty and simple recipes without added sugar. All my dishes are low carb, gluten free and use natural ingredients. Sign up for my NEWSLETTER and never miss a recipe!



Top 10 Cookery Schools in America

Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.

Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.

The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?

To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.

Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.

Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.

So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.

10. San Diego Culinary Institute

9. Sullivan University National Center for Hospitality Studies

8. Auguste Escoffier School of Culinary Arts

7. L’Academie de Cuisine

6. Kendall College School of Culinary Arts

5. New England Culinary Institute

4. Johnson & Wales University College of Culinary Arts

3. International Culinary Center

2. The Culinary Institute of America

1. Institute of Culinary Education


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