24 Low-Carb Keto Chocolate Dessert Recipes
Saturday, April 20, 2019
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Craving chocolate but in ketosis? Don't worry, these delicious low carb keto chocolate dessert recipes taste like the really thing. Honest!
These moist Keto chocolate donuts will satisfy the most urgent chocolate craving. A delicious treat that’s sugar free, gluten free and low carb.
Keto chocolate donuts stacked on a plate
I always LOVE it when I make a dessert that the beloved carb-scoffers around me declare to be their new favourite food. It’s right up there with an unexpected day off/an inexplicably youthful appearance when you look in the mirror first thing in the morning.
YOU’VE GOTTA TRY THESE KETO CHOCOLATE DONUTS, FRIENDS.
Serve them at your next gathering and watch the magic happen. Or even better, keep them for yourself. They’re little circles of sugar free happiness!
Ingredients
1 cup / 100g almond flour or ground almonds
40 g / 1.4 oz unsweetened chocolate melted (3 tbsp)
40 g / 1.4 oz butter, very soft 3 tbsp
3 tbsp cocoa powder unsweetened
4 eggs
1/3 cup / 55 g powdered sweetener
4 tbsp heavy / double cream
1 tsp baking powder
1 tsp vanilla extract
For the Glaze
60 g / 2.1 oz unsweetened chocolate
8 drops stevia or 2 tsp powdered erythritol
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Instructions
Preheat your oven to 175 Celsius / 350 Fahrenheit
In a bowl or a food processor, blend the very soft butter, cream and sweetener. Then add the eggs and vanilla and mix until well-combined. Last, add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Blend until you have a smooth batter.
Spoon batter into a well-greased donut pan. I used a silicone mini donut pan. Make sure you do not overfill and lose that all-important hole!
Bake 13-15 minutes or until done.
Melt the chocolate in a water-bath (place a smaller bowl with the chocolate inside a larger bowl which you have filled with boiling water. The heat will gently melt the chocolate). Add stevia to achieve the desired sweetness. Wait until it has cooled down a little.
Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.
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