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Chocolate Chewy Keto Donuts

Chocolate Chewy Keto Donuts
Enjoy these Delicious Chocolate Chewy Keto Donuts 🙂 There’s also glazed and sprinkle options. After making these, you and your loved ones will never go back to the Donut Shop again!
PS – Check out the video below for more tips
________

Credit to:

IG: @mariaemmerich_recipes

Originally posted here.

Youtube here

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Course
    • Dessert
    • Snack
    • Recovery
  • Suitable for Diet
    • Diabetic
    • Vegetarian
    • Keto

Ingredients

  • Protein sparing sprinkles:
  • 1 small egg white
  • 1 cup Natural Sweetener or Allulose
  • Natural Food coloring
  • Protein sparing Donuts:6 large egg whites
  • 4 tablespoons Allulose
  • 2 tablespoon Further Food gelatin chewy texture
  • 1/2 teaspoon Redmond Real salt
  • 1/2 teaspoon cream of Tartar
  • 1/3 cup unflavored egg white protein powder or vanilla egg white protein
  • 1 teaspoon vanilla extract or strawberry for strawberry donuts
  • Cinnamon topping:
  • 1 tablespoon ground cinnamon 
  • 1 tablespoon Allulose
  • Strawberry Glaze: 
  • 1/4 cup Powdered Allulose
  • 1 teaspoon strawberry extract
  • 1-3 tablespoons unsweetened almond milk or hemp milk
  • Natural Red Food Coloring optional
  • Chocolate Glaze:
  • 1/4 cup unsweetened almond milk or hemp milk if nut free
  • 1 Pinch Redmond Real salt
  • 1 teaspoon vanilla extract
  • 2 ounces of The Good Chocolate chopped
  • 1/3 cup powdered Allulose or more to desired sweetness or Swerve confectioners

Preparation

1
If making sprinkles for the Chewy Keto Donuts, start with those because they need to dry for 24 hours. To make the protein sparing sprinkles, place a piece of parchment onto a rimmed baking sheet. Place the egg white and natural sweetener into a medium bowl. Use a whisk to combine well until you have a thick paste. Add more sweetener if the mixture is not thick. Divide the mixture into 3 small bowls (or more if you want more colors). Add the natural food coloring to each bowl and stir well. Place the mixture from one bowl into a small ziplock. Cut a tiny hole into one corner and squirt a thin line onto the parchment. Repeat with colors. Dry for 24 hours or until completely dry. Use a sharp knife to cut into small sprinkles.
2
Preheat the oven to 325F. Spray a 4-hole (4-inch) silicone bagel pan (or donut pan) with Primal Kitchen Avocado oil spray and set aside.
3
Remove the egg yolks and place the whites into a large bowl or stand mixer. Add the Allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
4
Turn the mixer to low and gently mix the egg white protein powder into the whites. (Do not over mix or the donuts will end up like styrofoam 🙂
5
Spread the donut mixture onto the prepared donut pans.
6
Bake for 15 minutes or until cook through and golden brown.
7
Allow to cool completely before removing from the pans.
8
Coat the finished donuts in whatever coating you prefer.
9
To make the cinnamon coating, place the cinnamon and sweetener in a shallow bowl. Brush the donuts with melted butter flavored coconut oil then dip and roll in the cinnamon mixture.
10
To make the glaze, place the sweetener and extract in a small bowl and slowly add the almond milk to make into a thin glaze. If the glaze is too thin, add more sweetener. If the glaze is too thin, add more almond milk. Add natural food coloring if desired. Dip protein sparing donuts into the glaze.
11
To make the chocolate glaze, place the almond milk in a sauce pot over medium high heat.
12
Once the almond milk is up to a simmer, remove from the heat and add the chopped chocolate and stir well until chocolate is melted. Add the vanilla and stir until smooth.
13
Dip the donuts into the chocolate glaze.
14
Add your sprinkles over the coated donuts if desired and Enjoy your Chewy Keto Donuts!
15
Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
 
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