The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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- 1 cup almond flour
- 1/3 cup So Nourished granular erythritol
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup shredded unsweetened coconut
- 1/4 tsp salt
- 1/4 cup melted butter
- 1/4 cup coconut milk
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup So Nourished powdered erythritol sweetener
- 5 tsp unsweetened cocoa powder
- 3/4 tsp almond extract
- 2 tsp melted butter
- 2 tbsp almond milk
- 1/2 cup shredded coconut, unsweetened
- Grease a donut pan well with butter or baking spray.
- Preheat your oven to 350 degrees F
- Add the almond flour, granulated erythritol, cinnamon, baking powder, salt and ¼ cup shredded coconut to a large bowl. Stir everything together well
- In a separate small bowl, whisk together the melted butter, coconut milk, 1 tsp vanilla extract and eggs. Whisk well.
- Pour the wet mixture into the bowl with the dry ingredients and stir well.
- Pour the donut batter into the prepared donut pan, filling each cavity ¾ of the way full.
- Place the tray in the oven and bake for about 25 minutes or until the donuts are a dark golden brown.
- Allow the donuts to cool completely in the pan before removing.
- Add the powdered erythritol, cocoa powder, ¾ tsp almond extract, almond milk and 2 tsp melted butter to a bowl and stir together well. If the glaze is too thick, add a splash more almond milk until it is thick enough to coat the back of a spoon but not too runny that it will fall right off the donut.
- Dip each donut into the chocolate glaze and then place on a tray.
- Once all the donuts are dipped, sprinkle with the ½ cup shredded coconut and serve!
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