I found this recipe online HERE, and decided to do a picture tutorial for it since it tasted so good! This recipe can be made into muffins, cupcakes, or donuts. I happened to have a donut pan that I won in a giveaway, so I figured it was time to use it!
Gather all your ingredients.
Start with the coconut flour.
Add your eggs.
The the baking soda.
The salt and the melted coconut oil.
I didn’t use honey because that isn’t keto, so I added some Walden Farms syrup, but you could always use a sugar free DaVinci or Torani syrup instead. Also, don’t forget the vanilla.
Stir everything up.
Spray your dish of choice.
Bake it for around 20 mins at 350. This recipe made around 8 of these suckers.
Honestly, since these are sweet, I ate one like this and thought they were great, fluffy, and moist.
I kinda just made up a recipe here, and think it could have been better if I would have just stuck with a cream cheese frosting rather than a chocolate cream cheese frosting,but add whatever toppings you want. Here I added butter and cream cheese.
I then added cocoa.
Then I added powdered erythritol to give the icing more stable consistency and sweetness.
All of them Iced, and as I said they are great plain. I think a different icing would have been better,but this is how I tried them at first. Whipped cream might have been good on these too, or a chocolate glaze/ganache if you took some chocolate squares and added in some cream and sweetener of choice that would be awesome on these!
Here are the health facts for the donuts.
So you can see if you take the carbs and subtract the fiber, you have 1 Net Carb per donut.
Here are the facts for the icing which isn’t great to go by because it all depends on what sweetener you use and what amounts you prefer.
So I think our icing was around 3 Net Carbs per Donut,but you can always change it up if you perfer it some other way.
Keto Coconut Baked Donuts! Recipe adapted from here!
Ingredients (makes 6-8 donuts or cupcakes)
1/2 cup of coconut flour
1/4 teaspoon of sea salt
1/4 teaspoon of baking soda
1/2 cup of Walden Farms Syrup (or other liquid sweetener)
1 tablespoon of vanilla
1/2 cup of coconut oil, melted (butter, or regular oil will work as well)
Preheat oven to 350 F. Mix dry ingredients together. Blend wet ingredients into dry ingredients. For baking, you will need some sort of donut mold or muffin tin. Fill the mold 2/3 of the way with batter. Bake for about 20 minutes.
I made these in my donut maker, the recipe was enough for almost two batches (maker has 7 compartments)
Used 3 tbsp of coconut flour, 4 whole eggs/ 2 whites, 2 tbsp coconut oil, and praline Da Vinci syrup… GOOOOOOOOOOOODNESS, so great tasting!
With the changes I made mine came out to 47cals each. Thank you for the recipe!
May I suggest putting the nutritional content of the donuts? This would help a lot.
Thanks for reminding me; I thought I had added them a while ago. I have now updated it now hope this helps.
Thank you so much for this recipe! One thing I will add in when making cupcakes is a scoop of vanilla whey protein powder. A lot of my issues with low-carb baked goods comes from the fact that they are mealy and gross in texture compared to “normal” baked goods. Gluten is a protein, so we swap one protein for another and it gives it a chewy, light, airy flavor that is EXACTLY like regular cake. I do think I’ll be using regular oil instead of coconut oil with my next batch though and see how those turn out, I think the one turnoff people have is the coconutty smell (despite the fact that it only tastes VERY faintly of coconut).
I know a lot of people aren’t fans of too much coconut,but using vanilla whey sounds great; I will have to try this out as well!
These donuts look so very good!.
I love donuts and this recipe looks really good!.