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These donuts are a rare treat, but are so much fun to make!  I dip them in my favorite Lily’s dark chocolate, but you can choose any Keto friendly topping you like!  They can be made and eaten in under 1/2 hour.

Ingredients

1 1/2 cups super fine almond flour

1/2 cup Oat Fiber (see note below)

2 eggs

1/3 cup sour cream

1/3 cup heavy cream

1/2 cup swerve confectioners

2 teaspoons baking powder

1 1/2 teaspoons pure vanilla extract

Pinch of salt

1 Lily’s Dark Chocolate Bar, chopped

2 teaspoons coconut oil

Preparation

Preheat oven to 350F.

Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.

In a separate bowl, add of the wet ingredients mix using a hand mixer or whisk.

Add the dry ingredients into the wet and mix just until combined.

Add the batter to a piping bag (or ziplock bag).  Pipe the batter into a silicone donut pan sprayed with nonstick spray, placed on a baking sheet.

If you don’t have a donut pan, you can pipe out the donuts onto a baking sheet lined with a Silpat or parchment paper.  The donut pan will give you better looking, more uniform donuts.

Smooth out the tops with your fingers dipped in water.  Bake for 15-20 minutes or until a toothpick, when inserted, comes out clean.

Allow to cool on a cooling rack, before adding dipping into the chocolate.

Add the chopped chocolate and coconut oil to a bowl and microwave for 20 seconds. Stir and microwave for another 10 seconds.   Microwave in 10 second increments, if needed, and stir until all the chocolate has melted.

Dip each donut into the chocolate a set back on the cooling rack.  These are best eaten the same day, while still warm is even better!

*Note:  The Oat Fiber is really important in this recipe.  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag here.  The bag lasts a while because you don’t need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

These are my favorite recipes that I’ve made using Oat Fiber:

Fluffy Pancakes with Homemade Strawberry Sauce

Chocolate Zucchini Muffins

Lemon Cupcakes with Creamy Lemon Frosting

Chocolate Peanut Butter Cupcakes

Makes 10 Donuts

Macros:  Fat 18 grams – Protein 6 grams – Carbs (net) 1 gram

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Chocolate Glazed Donuts – Keto, Low Carb & Gluten Free

These donuts are a rare treat, but are so much fun to make!  I dip them in my favorite Lily’s dark chocolate, but you can choose any Keto friendly topping you like!  They can be made and eaten in under 1/2 hour.

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Author Keto Cooking Christian

Course Breakfast

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 10

INGREDIENTS

• 1 1/2 cups super fine almond flour
• 1/2 cup Oat Fiber  see note below
• 2 eggs
• 1/3 cup sour cream
• 1/3 cup heavy cream
• 1/2 cup swerve confectioners
• 2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• Pinch of salt
• 1 Lily’s Dark Chocolate Bar chopped
• 2 teaspoons coconut oil

PREPARATION

• Preheat oven to 350F.
• Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
• In a separate bowl, add of the wet ingredients mix using a hand mixer or whisk.
• Add the dry ingredients into the wet and mix just until combined.
• Add the batter to a piping bag (or ziplock bag).  Pipe the batter into a silicone donut pan sprayed with nonstick spray, placed on a baking sheet.  If you don’t have a donut pan, you can pipe out the donuts onto a baking sheet lined with a Silpat or parchment paper.  The donut pan will give you better looking, more uniform donuts.  Smooth out the tops with your fingers dipped in water.  Bake for 15-20 minutes or until a toothpick, when inserted, comes out clean.
• Allow to cool on a cooling rack, before adding dipping into the chocolate.
• Add the chopped chocolate and coconut oil to a bowl and microwave for 20 seconds. Stir and microwave for another 10 seconds.  Microwave in 10 second increments, if needed, and stir until all the chocolate has melted. 
• Dip each donut into the chocolate a set back on the cooling rack.  These are best eaten the same day, while still warm is even better!

NOTES

The Oat Fiber is really important in this recipe.  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe).  The bag lasts a while because you don’t need to use much in your recipes. Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. Please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.