Didn’t think you could eat donuts on keto? Think again! These almond flour based donuts are so light and fluffy, and the addition of a smooth chocolate glaze really puts them over the top. Even non-keto people were going crazy for these as soon as we finished shooting them. Cake donut lovers, this one’s for you.
Special equipment: You’ll need a donut pan for this recipe! Be sure to grease your pan generously to avoid any sticky situations.
Delicious Keto Cake Donuts
- Cooking spray
- 115 g almond flour
- 50 g keto-friendly caster sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 4 tbsp. melted butter
- 60 ml double cream
- 2 large eggs
- 1/2 tsp. pure vanilla extract
FOR CHOCOLATE GLAZE
- 195 g keto-friendly icing sugar
- 30 g cocoa powder
- 120 ml water
- 1 tsp. pure vanilla extract
- Pinch of salt
Preheat oven to 180°C (160ºC fan) and grease donut pan with cooking spray. (Don’t forget the centres where the donut hole is!)
In a large bowl, whisk to combine almond flour, caster sugar, baking powder, and salt.
In a medium bowl, whisk together melted butter, cream, eggs, and vanilla. Fold wet ingredients into dry ingredients until just combined. Fill each donut mould 3/4 of the way full with batter.
Bake until donuts are golden in colour and pulling away from sides of the pan, 15 minutes. Let cool completely in pan before removing.
Meanwhile, make chocolate glaze: Sift icing sugar and cocoa powder together into a large bowl. Add water and vanilla and whisk until smooth.
Fit a cooking wrack into a medium baking tray, then flip cooled donuts out onto cooling wrack. Pour glaze over donuts and let set 10 minutes before serving.