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Keto Mini Donuts with Chocolate Dip Recipe

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4.3 from 63 reviews

  • Author: Ava
  • Total Time: 35 minutes
  • Yield: 6 servings (12 mini donuts)
  • Diet: Low Carb, Keto

Description

These Keto Mini Donuts are a delicious low-carb treat perfect for breakfast or a snack. Made with coconut flour and whey protein, they are tender and lightly sweetened with Swerve sweetener. After baking, they are dipped in a rich sugar-free dark chocolate glaze, making them an irresistible guilt-free indulgence.

Ingredients

Donuts

  • 1/4 cup coconut flour
  • 3 tbsp Swerve Sweetener
  • 2 tbsp unflavored whey protein powder
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 2 large eggs
  • 2 tbsp butter, melted
  • 1/4 tsp vanilla extract
  • 3 to 4 tbsp water

Chocolate Dip

  • 2 ounces sugar-free dark chocolate (chopped, ChoccZero or Lily’s)
  • 2 tsp coconut oil

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a 12-cavity mini donut pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the coconut flour, Swerve sweetener, unflavored whey protein powder, baking powder, and salt until evenly combined.
  3. Add Wet Ingredients and Form Batter: Whisk in the eggs, melted butter, and vanilla extract to the dry mix. Gradually add water one tablespoon at a time, mixing well until the batter is thick yet easily scoopable or pipeable.
  4. Pipe Batter into Pan: Cut the end off a piping bag so the opening is about ¾ inch wide (a large Ziploc bag with the corner snipped off works well). Fill the bag with batter and pipe the batter into the donut wells, filling each about ¾ full.
  5. Bake Donuts: Bake the donuts for approximately 15 minutes, or until they turn golden brown and are firm to the touch. Remove from oven and allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Prepare Chocolate Dip: Set a heatproof bowl over a pan of barely simmering water (double boiler). Add chopped sugar-free dark chocolate and coconut oil, stirring until melted and smooth. Remove from heat.
  7. Dip Donuts in Chocolate: Dip each cooled donut into the melted chocolate, tossing to coat completely. Lift out with a fork and tap firmly on the edge of the bowl to remove excess chocolate.
  8. Set the Chocolate: Place the chocolate-coated donuts on a waxed paper-lined baking sheet. Refrigerate until the chocolate coating is firm and set.

Notes

  • Adjust water quantity carefully to get a thick but scoopable batter consistency.
  • If the chocolate hardens during dipping, gently rewarm it over the double boiler to maintain a smooth texture.
  • You can spread remaining chocolate on the last few donuts if dipping becomes difficult due to chocolate thickening.
  • Store leftover donuts in an airtight container in the refrigerator for up to 5 days.
  • Ensure the mini donut pan is greased well or use a non-stick spray to prevent sticking since the batter is coconut flour-based and can be delicate.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/keto-mini-donuts-with-chocolate-dip-recipe/