When I get the urge to indulge, Dunkin’s chocolate glazed donuts always seem to top the list. But with 360 calories and 39 grams of carbs, they are tough to fit into a low-carb lifestyle. I created these Low Carb Cookies & Cream Donuts to help satisfy that craving without the extra carbs. They have 250 calories and 6 grams of net carbs (15.5 total carbs).
I have been a huge fan of King Arthur Flour products for decades. They have an extensive line of gluten-free products, and have recently expanded into keto-friendly, low carb products. Their Baking Sugar Alternative is my favorite low carb sweetener. It is a blend of erythritol, allulose, monk fruit and stevia, without the cooling aftertaste some sugar substitutes have. I’m hopeful they will come out with a powdered/confectioner version soon! If you’re unfamiliar with low carb sweeteners, check out this post to learn more about them.
These Low Carb Cookies & Cream Donuts are rich and chocolatey, thanks to King Arthur’s Double Dutch Dark Cocoa Powder. To complement the richness, I added a simple glaze of heavy cream, powdered sugar substitute and vanilla.
The donuts are very easy to make. Mix the wet ingredients, sift the dry ingredients into them, mix and pour into your donut pan*. I hope you enjoy them as much as I do!
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Low Carb Cookies & Cream Donuts
Ingredients
- ¼ cup Butter (melted)
- ¼ cup Whole Milk (I use Fairlife whole milk)
- 4 Eggs (I use Egglands Best eggs)
- ½ tsp Vanilla Extract
- 1 cup Finely Sifted Blanched Almond Flour
- ¼ cup King Arthur Flour Baking Sugar Alternative (or any low carb sweetener)
- 2 tsp King Arthur Flour Double Dutch Cocoa Powder (or any low carb cocoa powder)
- ¼ tsp Salt
- ½ tsp Xanthan Gum Powder
Glaze
- 3 tbsp Low Carb Powdered Sweetener
- 3 tbsp Heavy cream
- ½ tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees F. Heavily grease a donut pan (or they will stick!)
- In large bowl, whisk together melted butter, milk, eggs and vanilla
- Sift the almond flour, low carb sweetener, baking powder, cocoa powder, salt and xanthan gum powder into the wet ingredients and mix well.
- Fill donut cavities to the top with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely in pan.
- Mix low carb sweetener, heavy cream and vanilla extract in a bowl large enough to dip donuts into. Once donuts have completely cooled, dip the top of each donut into the glaze.
Notes
Nutrition
Equipment
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