FOR THE KETO DONUTS
- 64 g almond flour
- 28 g coconut flour
- 1 tablespoon psyllium husk ground
- 1 teaspoon xanthan gum
- 240 ml water
- 57 g grass-fed butter or coconut oil
- 3 tablespoons erythritol or xylitol*
- 1/4 teaspoon kosher salt
- 3 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
FOR THE CHOCOLATE GLAZE
- 75 g powdered erythritol or powdered sweetener
- 14 g cocoa powder
- 1 tablespoon melted butter or ghee/coconut oil, as needed
- 1 teaspoon vanilla extract
- milk-of-choice as needed
- pastry bag or plastic bag
- donut pan optional**
METRIC – US Cups
- See recipe video for guidance!
- Preheat oven to 425°F/220°C. Grease and flour (with coconut flour) a donut pan. Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
- Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs. And if you have an instant thermometer, temperature should be below 125°F/52°C.
- Add in one egg at a time, mixing with an electric mixer at medium/high speed until fully incorporated (if using a stand mixer, use the paddle attachment). Be sure to mix the dough for 2 minutes after adding in the last egg; the final texture should be very elastic. Mix in vanilla extract and baking powder. .
- Allow the dough to rest until it comes to room temperature (about 15-20 minutes). I’ve come to realize this is a very important step to keep your donuts from deflating much post bake; the donuts will rise a bit less but hold their shape better.
- Spoon dough into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag 2 cm (3/4 inch) wide. Pipe out dough onto donut pan, or onto prepared parchment paper (staying within the drawn circle). Wet your finger tip and smooth out where the ends meet (for a more even rise).
- Bake for 15 minutes at 425°F/220°C, lower temperature to 350°F/180°C and continue to bake for 17-20 minutes until deep golden. Do not open your oven door before the first 20 minutes (or at all if possible!), as choux pastry is notoriously sensitive to drafts. Allow to rest in pan for 10 minutes before removing. Note: if your donuts are browning too much, feel free to tent them with aluminum foil (just be sure it isn’t resting directly over them!).
FOR THE GLAZE
- Sift powdered sweetener and cocoa powder onto a bowl. Add in vanilla extract, butter and milk-of-choice (as needed) until desired consistency is reached. The glaze should be thick, but pourable (I like to use our fingertip here to test for thickness!). Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new ‘tops’!). Alternatively, feel free to brush with melted butter and sprinkle with cinnamon ‘sugar’.
- These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container at room temperature.
- UPDATE: I’ve updated the baking temperatures and methodology a tad, and this should keep your donuts from deflatting. But if it happens to you, its generally due to excess liquid (the main reason why baking goods collapse in general). Please note that keto flours vary tremendously from brand to brand, and of course the size of your eggs- so just try using 2 eggs rather than 3!