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Double Chocolate Donuts
Sweet, chocolaty doughnuts with a shiny chocolate glaze are perfect with a cup of coffee on a weekend morning. Just 4 net carbs per doughnut
Course
Breakfast, Brunch
Cuisine
American - low -carb, American Classic
Keyword
chocolate, donut
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
9
Calories
191
kcal
Author
Marye Audet
Ingredients
1/3
cup
coconut flour
1/3
cup
almond flour
1/3
cup
dark cocoa
1/2
cup
Erythritol or Xylitol
2
teaspoons
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
white stevia powder
3
eggs
3/4
cup
melted unsalted butter
3/4
cup
heavy cream
1
tablespoon
Torani Sugar-Free Chocolate Syrup
Glaze
2
tablespoons
organic
extra virgin coconut oil
2
tablespoons
unsalted butter
2
tablespoons
cup Hershey's Extra Dark cocoa
1 1/2
tablespoons
Erythritol
1/16
teaspoon
of white stevia powder
or to taste
1
tablespoon
Torani Sugar-Free Chocolate Syrup
Instructions
Doughnuts
Preheat oven to 350F.
Spray heavy, nonstick mini-bundt pans with cooking spray.
Set aside.
Mix the dry ingredients together.
Mix the eggs, butter, cream, and chocolate syrup together.
Blend the dry mixture into the wet mixture and let stand 5 minutes.
Spoon into pans, filling about halfway up.
Bake for 20 minutes.
Cool in pans for 5 minutes and then remove from pans gently.
Glaze
Melt the coconut oil and butter together in a saucepan.
Whisk in the erythritol, cocoa, and syrup until smooth.
Cook, whisking constantly, about 2 minutes or until smooth and slightly thickened.
Use to glaze donuts.
Nutrition
Calories:
191
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
88
mg
|
Sodium:
70
mg
|
Potassium:
190
mg
|
Fiber:
3
g
|
Vitamin A:
450
IU
|
Vitamin C:
0.1
mg
|
Calcium:
74
mg
|
Iron:
1.2
mg