Low Carb Cookies & Cream Donuts
A rich, chocolate donut covered with a creamy vanilla glaze.
Servings: 6
Calories: 260kcal
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
If the donuts get suck in the pan, use a rubber spatula to gently lift them out.
Nutrition
Serving: 1donut | Calories: 260kcal | Carbohydrates: 16g | Protein: 10g | Fat: 21g | Net Carbs: 10g
Equipment
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