Keto Chocolate Donuts

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.

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 🙂

NOTE: The glaze hardens fully. If you’re after a softer glaze, add 1 tbsp double/heavy cream.