2 Cups Almond Flour
¼ Cup Coconut Flour
2 tsp Baking Powder
¾ Cup Sweetener
3 TBSP Almond Milk
4 oz Cream Cheese (room temperature)
1 tsp Vanilla Extract
¼ tsp Salt
* Donut Mold (I use this one here)
Preheat your oven to 325 degrees.
In a mixing bowl, add all dry ingredients and mix until well combined. Add your remaining ingredients into the dry ingredients and mix using a hand mixer. Mix until you get a smooth batter.
Use a large plastic sandwich bag and cut the corner big enough to be able to squeeze out batter around each donut mold. You can use a small spatula or spoon to smooth it out when done.
Place silicone mold onto a baking sheet and place into the oven and bake for about 27 minutes. This may take a few minutes less or longer depending on your oven. I would check your donuts in around 24 minutes.
Once your donuts are done, remove them from the oven and place them on a cooling rack and allow them to cool for about 10 minutes.
Once donuts are cooled, remove the donuts from the molds.
For the Chocolate Glaze:
2 Cups Sugar Free Chocolate Chips
1 TBSP Coconut Oil
Place chocolate chips and coconut oil into the microwave and heat 10-15 seconds at a time until melted and smooth. You can also use a double boiler for this.
Mix all ingredients into a small bowl and whisk until smooth
Dip the top of your donuts into the glaze and set to the side to allow the glaze to set.
Place your donuts into an airtight container and store in the fridge for the week.
Alternatively, You can make smaller portions of the glaze and make a variety.
Also check out these Keto Donuts:
Keto Maple Glaze Donuts
Keto Cinnamon Sugar Donuts
Serving Size: 1
Macros Without the Glaze:
Net Carbs: 2
Total Carbs: 17
With the Glaze:
Net Carbs: 5
Total Carbs: 139