Low Carb Chocolate Frosted Chocolate Donuts

When I was a kid I would stay at my dad’s house every Friday night and on Saturday mornings he would get my Dunkin Donuts for breakfast. I would vary my order just slightly every week. It would vary between chocolate glazed, chocolate frosted and apple n spice. Just talking about them makes my mouth water.

I decided it was time to try my hand at making donuts at home. So I did just that. I made low-carb chocolate donuts with chocolate frosting. I used a recipe that I found over at Running to the Kitchen. They turned out so good that even my non low carb family enjoyed them.

chocolatedonuts

Low-Carb Chocolate Frosted Chocolate Donuts {With Sprinkles}

Ingredients:

{For the Donut}

3/4 C Almond Flour

1/4 C Cocoa Powder

1/4 tsp baking soda

pinch of salt

3 eggs, separated

3 tablespoons butter, softened

1/2 teaspoon vanilla

3 tablespoons granulated stevia

{for the frosting aka ganache}

4 oz semi-sweet chocolate chips

1/4 C heavy cream

1/4 teaspoon vanilla

2 drops liquid stevia

Method:

1. Pre-heat your oven to 350 degrees. Grease your donut pan. I made these in my toaster oven since I had a different recipe in the oven at the time.

2. Get two clean mixing bowls ready as well as your hand held mixer. Separate your eggs, yolks in the larger bowl and whites in the smaller. Whip your egg whites first, until they are thick and glossy and hold a semi-stiff peak. In your other bowl, combine your sugar, vanilla and butter with your egg yolks. Mix until the egg yolks are pale in color.

3. Add your dry ingredients {almond flour, baking soda and cocoa powder} to your wet ingredients. Mix until well combined.

4. Carefully fold in your egg whites 1/3 at a time, taking care not to deflate all your hard work. Once your batter is all combined, fill your donut mold evenly.

5. Bake at 350 degrees for 12-13 minutes or until a toothpick inserted in the doughnut comes out clean.

6. Remove from oven and let your donuts cool on a cooling rack. Meanwhile, start your ganache.

7. In a small sauce pan, heat your heavy cream, vanilla and stevia until just under a boil. I recommend keeping the temperature at medium. Get your chocolate chips ready in a bowl large enough to fit your donuts.

8. Once your cream is at temperature, pour it into the bowl with your chocolate chips. Now just let it sit there. DO NOT touch it for at least 2 minutes. Magic is happening. After 2 minutes, whisk your cream/chocolate and watch it turn to pure decadence. Your ganache is ready. Take your cooled donuts and dunk them carefully into the ganache, placing them on a cooling rack over a baking sheet. Add sprinkles if you desire. Place these in the fridge to set for at least 30 minutes.

9. Enjoy your donuts with a glass of almond milk, or just eat them plain jane like me!

Happy Baking!

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