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5 from 1 vote

Keto Mini Chocolate Donuts

Delicious little donuts that will curve any cravings!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 donuts
Calories 42
Author Mira

Ingredients

Dry Ingredients

Wet Ingredients

  • 3 eggs
  • 55 ml unsweetened almond milk
  • 60 ml coconut oil melted

For 20 Chocolate & Nuts Donuts

For 20 Coconut Flakes Chocolate Donuts

For 20 Raspberry & Cream Chocolate Donuts

Instructions

  • Plug in the mini donuts maker and let it warm up.
  • In a bowl, mix the dry ingredients together with a whisk. In a separate bowl, mix the wet ingredients together. Pour the wet into the dry ingredients and whisk until combined.
  • Lightly oil the donuts molds with a bit of coconut oil to prevent sticking.
  • Pour a bit of the chocolate batter into each hole, barely filled to the top, close the lid and bake for 3-4 minutes. Repeat this step until you have used all of the batter. It should make about 20 donuts.
  • Let cool on a wire rack, while we make the different toppings.

For the Chocolate and Nuts donuts

  • Chop the nuts and goji berry into tiny pieces and mix together.
  • In a small bowl combine the coconut oil, stevia powder and cocoa powder. If the coconut oil is hard, microwave it for a few seconds first.
  • Wait until the chocolate sauce cools down has the consistency of honey before dipping the donuts in it. If it's winter, it should take a couple of minutes on the countertop, but if it's summer, you'll need to refrigerate it for a few minutes.
  • Once thick, dip the top of each donut into the chocolate sauce. Immediately top with the chopped nuts while the chocolate sauce is still runny so that they can stick. Once coated, let them cool on the counter (in winter) or in the fridge (in summer).
  • *If the chocolate sauce hardens up, just microwave it for 3-5 seconds until it's soft again.

For the coconut flakes donuts

  • In a small bowl combine the coconut oil, stevia powder and cocoa powder. If the coconut oil is hard, microwave it for a few seconds first.
  • Wait until the chocolate sauce cools down has the consistency of honey before dipping the donuts in it. If it's winter, it should take a couple of minutes on the countertop, but if it's summer, you'll need to refrigerate it for a few minutes.
  • Once thick, dip the top of each donut into the chocolate sauce.
  • Immediately top half of the donuts with the coconut flakes while the chocolate sauce is still runny so that they can stick. Once coated, let them cool on the counter (in winter) or in the fridge (in summer).
  • *If the chocolate sauce hardens up, just microwave it for 3-5 seconds until it's soft again.

For the Raspberry & Cream Chocolate Donuts

  • Add the frozen raspberries to a small bowl and microwave for 30 seconds. Take them out and crush with a fork.
  • In a small bowl, add 3 tbsp of coconut butter. If it's hard, just microwave it a few seconds until soft.
  • Dip the top of each donut into the coconut butter and let cool on a wire rack. Carefully place a few pieces of the crushed raspberries on each donut.
  • Add 3 tbsp of coconut butter into a different small bowl and add the cocoa powder and stevia powder. Mix well. (If the coconut butter is hard, just microwave it a few second until soft)
  • Transfer the coconut chocolate sauce in a piping bag attached with a 3mm round tip. Drizzle the chocolate sauce over each donut.
  • Let cool on the counter (in the winter) or the fridge (in summer).

Notes

Keep the donuts refrigerated in summer, or on the counter in winter in a sealed container.
Feel free to decorate them as you wish.
Get the equipment used here:
3 in 1 Sandwich Waffle and Breakfast Maker with Non-stick Plates, White

Nutrition

Serving: 1donut | Calories: 42kcal | Carbohydrates: 1.77g | Protein: 1.57g | Fat: 3.92g | Saturated Fat: 2.92g | Cholesterol: 32mg | Sodium: 44mg | Fiber: 1.2g | Sugar: 0.38g | NET CARBS: 0.57g