When a chocolate craving hits, nothing beats it better than a chocolate donut–especially a chocolate donut with a chocolate glaze. Rich in flavor but low in carbs, these low carb chocolate donuts are ready to enjoy quickly so you can tame those cravings. I like to use ChocZero chocolate chips when baking – they’re perfectly sweetened and melt down well for the glaze.

These donuts only take about 30 minutes to make in total and I swear, they taste EXACTLY like Hostess chocolate donuts. The perfect dupe!

These are just one of the 60 recipes in my latest book – Small-Batch Keto Baking which focuses on smaller batches so you aren’t making dozens of treats at a time. I love baking this time of year, so I’ll be sharing lots of recipes from the book and more!

low carb chocolate donuts

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Low Carb Chocolate Donuts

When a chocolate craving hits, nothing beats it better than a chocolate donut–especially a chocolate donut with a chocolate glaze. Rich in flavor but low in carbs, these donuts are ready to enjoy in less than an hour so you can tame those cravings quickly. I like to use ChocZero chocolate chips when baking – they’re perfectly sweetened and melt down well for the glaze.
Course Dessert
Cuisine American
Keyword donuts
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 227kcal

Ingredients

FOR THE DONUTS

  • 3 tbsp unsalted butter, softened
  • 2 tbsp heavy whipping cream
  • 2 tbsp sweetener, I like Allulose
  • 2 large eggs
  • ½ tsp pure vanilla extract
  • 3 tbsp sugar-free chocolate chips, melted
  • ½ cup almond flour
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking powder

FOR THE CHOCOLATE GLAZE

  • 3 tbsp sugar-free chocolate chips
  • 2 tsp coconut oil

Instructions

  • Preheat your oven to 350°F.
  • In a large bowl using a hand mixer, blend the butter, heavy cream and sweetener until smooth. Add the eggs, one at a time, and then vanilla extract and again, beat until smooth.
  • Add the melted chocolate and remaining dry ingredients and beat until the batter is smooth.
  • Spoon the mixture into your donut mold. I use a silicone mold, however if you’re using a tin, make sure you spray it with nonstick-spray first.
  • Bake for 15 minutes and allow to cool while you prepare the glaze.
  • Melt the chocolate chips and coconut oil in the microwave in 30-second intervals until glossy.
  • Dip the cooled donuts in the glaze and place on a baking sheet lined with parchment. Refrigerate until the glaze is set.

Nutrition

Calories: 227kcal | Carbohydrates: 8g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 103mg | Potassium: 53mg | Fiber: 3g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 0.03mg | Calcium: 55mg | Iron: 2mg

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