Keto Chocolate Cake Donuts
Updated: Aug 26
The only keto donut I had made so far was a baked and fried sour cream glazed donut and I've been meaning to make some others, but got caught up on Boston cream and ended up giving up. So I decided to revisit donuts and give chocolate cake donuts a go. Only took two trials to get a thick fudgy style cake donut that is melt in your mouth delicious and great with a cup of coffee!
This is a pretty simple recipe, the bulk of the "flour" is a chocolate whey protein isolate, I use Isopure brand because I know it works and it has no extra carbs. Other brands I know work in my baking recipes are keto chow and perfect keto but they both have some added carbs. You can also use any chocolate flavor you want, I have used chocolate peanut butter in a cake, which was delicious, also I've used Isopure cookies and cream protein in a cake which turned out well. If you really don't want to buy a chocolate protein you can do maybe 12 grams (2 Tbs.) of cocoa powder in with 48 g (1 1/2 scoops) unflavored but the flavored protein powders usually has some kind of sweetener added. You may want to add a little pure stevia powder or liquid concentrate to the batter.
The sweetener I used was lakanto golden monkfruit/erythritol blend. There is no other brown sugar substitute on the market that is the same as that brand. If you do use swerve or another brown sugar substitute the donuts should turn out but they might not have the exact right consistency.
The other important ingredient in this recipe is whole psyllium husk. It makes the cake donut more dense and bread like, like a real cake donut. If you have ground psyllium husk use half the amount given in the recipe.
You can use any milk of your choosing for this recipe, it all depends on how you do keto/low carb. I like a macadamia nut milk but also used so delicious coconut milk with much success. I'm sure an almond, oat, cashew or flax would work as well. Even if you want to use a buttermilk or regular milk it will work, the carbs will just be higher. I make a buttermilk with a teaspoon of apple cider vinegar added to it, you can use any vinegar you would like. But I found that buttermilk with the baking soda gives a nice rise and texture to our keto baked goods.
The cocoa powder you use could change the carb count but I used Callebraut cocoa powder in the macros which is kind of a restaurant brand you can buy in bulk. In the video I used Ghirardelli 100 percent dutch cocoa powder which technically says 0 carbs on the back of the package.
For the chocolate glaze there are different options of keto chocolate chips and whichever you choose will determine the end carbs on your donuts. Baked believe semi-sweet chocolate chips are available at Walmart and cheaper and lower in carbs than Lily's semi-sweet chocolate chips. When making the frosting add the initial amount of scalded cream in the recipe but you may need to add up to an ounce more to get the consistency you need to dunk the donuts and coat them evenly.
The vanilla glaze is very simple and doesn't add any carbs if you use an unsweetened alternative milk like almond, cashew, oat or flax. You only need 1/4 cup or less to thin out the powdered sweetener and butter mixture. I took a regular donut glaze recipe and made it keto so it was 166 grams of powdered sugar, so I weigh it out but if you don't have a scale it 1 cup + 1/4 cup + 2 Tbs. It doesn't have to be too accurate, just make sure it is sifted and don't add all the milk at once because you may not need it all to get the right glaze consistency, not too thick, not too runny, just right to flow and coat the donuts.
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Keto/Low Carb Chocolate Cake Donut Recipe
8 Tbs. Salted Butter (4oz, 112g) Softened
128 g Golden Monkfruit/Erythritol Sweetener
48 g Cocoa Powder (1/2 Cup)
30 g Coconut Flour (1/4 Cup)
60 g Chocolate Whey Protein Isolate ( 2 Scoops )
10 g Whole Psyllium Husk (2 Tbs.)
1/2 tsp. Baking Soda (2 g)
1 tsp. Baking Powder (4 g)
1 tsp. Xanthan Gum (4 g)
1 tsp. Instant Espresso Powder (optional)
1/2 tsp. Salt (if using unsalted butter)
6 oz. Unsweetened Alternative Milk (3/4 Cup) + 1 tsp. Vinegar
1 tsp. Vanilla Extract
Preheat oven to 350 degrees and prep 12-14 donut molds with avocado oil spray, pull out eggs and make the buttermilk and add the vanilla extract to the "buttermilk"
Beat softened butter and sweetener together until light and fluffy, scraping down a few times to get everything evenly whipped up, should be pale in color when whipped
While that's whipping weigh/measure, sift and whisk all dry ingredients together
Once butter and sweetener are pale and fluffy add one egg at a time beating until well incorporated, scraping down several times
After both eggs are fully incorporated add a third of the dry ingredients, mix and scrap, then a third of the buttermilk, mix and scrap
Continue alternating dry and wet, scraping down to the bottom on the last addition and making sure everything is beat well
Place into a piping bag or a freezer bag with a large hole cut at the corner and pipe once around the molds 3/4 full, fill all the molds you can then bake for 16-18 minutes turning half way through to ensure even cooking
Let cool until you can touch them with your bare hands, pop them out onto a cooling rack to cool completely, then make the glaze if using. They will stay nice on the counter in a ziplock for about a week. Any longer and I would put them in the refrigerator.
Keto Donut Glaze Recipe
166 g Powdered Alternative Sweetener (1 Cup + 1/4 Cup + 2 Tbs.)
8 Tbs. Salted Butter (4 oz., 112g, 1/2 Cup ) melted
1/4 Cup Warm Unsweetened Alternative Milk
1/2 tsp. Vanilla Extract
Sift, weigh/measure the powdered Sweetener
Whisk in melted butter and vanilla extract
Slowly add in alternative milk while whisking until a thick but pourable coating consistency is achieved
Dunk the cooled donuts, either just the top or the whole donut and place the back on the cooling rack
5. Let sit at room temperature to harden, if too hot or humid in the house, you may need to pop in the refrigerator to harden completely
Keto Chocolate Glaze
127 g Keto/low carb semi-sweet chocolate chip (about 3/4 cup)
2 oz.-4 oz. Heavy Cream (1/4 cup-1/2 cup)
4 Tbs. Salted Butter (2 oz., 56 g, 1/4 cup)
Weigh/measure the chocolate chips into a wide rim bowl and add the butter
Heat the heavy cream until just steaming
Pour over the chocolate chips and butter, starting with 2 ounces at first, let sit for a few minutes then begin to whisk
If to thick an gloopy add a splash of heavy cream at a time until you have a dippable chocolate coating for the donuts
Dip the donuts and coat with whatever you like, keto sprinkles, peanuts ect.
May need to place in fridge to set completely before storing on the counter in a ziplock bag
Marcos Below for vanilla glazed!!!
If making the chocolate glaze, whatever the chocolate chips you use will determine the carb count. With Lily's semi-sweet they were 3 net carbs with Baked believe they were 2 net carbs. I always suggest putting your own ingredients into an app like carb managaer because different brands of ingredients may have different nutritional info.
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