– 2 Eggs – 2 tbsp Coconut Milk – 1 tsp Vanilla Essence – ½ tsp Baking Soda – ½ tsp Apple Cider Vinegar – ¼ cup Erythritol – 1 ⅛ cup Almond Flour GLAZING – ¼ cup Dark Chocolate – 2 tbsp Peanut Butter – ½ tbsp Coconut Oil
In a medium mixing bowl, whisk eggs, coconut milk, vanilla, baking soda, and apple cider vinegar.
Stir in almond flour and sugar-free crystal sweetener. Combine until it forms a donut dough - about 1 minute.
Oil a non-stick 6-hole donut pan with vegetable oil of your choice or coconut oil. Fill each donut hole up to 3/4 to leave some space for the keto donuts to rise.
Preheat oven to fan bake 350°F (180°C). Bake for 12-15 minutes or until a skewer inserted in the center of donuts comes out clean, and the top is set and golden-brown.
In a small bowl, add sugar-free chocolate, peanut butter, and coconut oil. Microwave by 30-second bursts, stir and repeat until the mixture is fully melted.
Dip each low-carb donut upside down into the glazing - make sure you dip the side that was in contact with the donut pan.
Decorate your low-carb donuts with small peanut chunks and a drizzle of peanut butter.
NET CARBS FAT PROTEIN
Serving: 1 Donut Makes: 6 Donuts
Prep: 10 Minutes Cook: 15 Minutes