Keto Salted Chocolate Almond Coconut Donuts
Cream barely melted butter, heavy cream, flavorings, and erythritol till smooth. Add eggs. Beat. Add the dry stuff. Mix. Pour into a greased vessel. Bake. Make the glaze and decorate the tops with chocolate, sliced almonds, and thinly sliced unsweetened coconut flakes.
Muffin tin or donut pan
For the Donuts
- 1/3 c butter Just melted. If the butter is too hot when it is mixed with the cream the donuts end up flat.
- 2 T heavy cream Should be cold.
- 1/2 c erythritol
- 4 whole eggs Should be cold.
- 1/2 tsp vanilla extract Or one whole vanilla bean, scraped.
- 1 tsp almond extract
- 1 c almond flour It does not matter what kind - fine, whole, whatever you have will work.
- 1 tsp baking powder
For the Glaze
- 2 T butter
- 1/4 c Chocolate Chips Use the ones sweetened with erythritol.
- 1 tsp vanilla extract
- 3 T almonds, thinly sliced
- 1/4 c unsweetened coconut flakes, thinly sliced
- 1 tsp Kosher salt Optional. Sprinkle on last.
For the Donuts
Adjust oven rack to middle and preheat oven to 350.
Spray donut pan, muffin tins, or muffin tins with liners with olive oil cooking spray. It just works better for no-stick than Pam. Or use butter.
Melt the 1/3 cup butter (about 30 seconds in the microwave) in a medium bowl. Stir the butter to finish melting it instead of adding more time microwave time. Combine the rest of the wet ingredients and the erythritol in the medium bowl. (i.e The 2 T heavy cream, 1/2 cup erythritol, 4 cold eggs, vanilla bean (or extract) and almond extract.) Mix on medium-high speed until everything is well combined and the batter is smooth.
Add the almond flour and baking soda. Mix again. Pour or spoon the batter into the desired vessel. I get 9 donuts from this recipe and each donut uses about 1/3 cup of the batter.
Bake 15 - 18 minutes at 350.
Remove from oven and let cool. Then remove from donut forms.
When the donuts are still a little warm to touch, make the glaze.
For the Glaze
Slice the almonds and unsweetened coconut so they are ready to be sprinkled on the warm chocolate glaze.
In a small shallow bowl, melt 2 T butter. Start with 30 seconds. Stir to combine the hot butter and somewhat melted chocolate. See if the heat from the original 30-second blast will melt the rest of the chocolate before choosing to microwave again. (Chocolate that gets too hot will not have a pretty shine. There is no way to undo the damage once chocolate gets too hot.) Once melted, stir in the 1 tsp vanilla extract.
Dip the top of the donut/muffin in the warm glaze. Sprinkle with sliced almonds and unsweetened coconut. Sprinkle with Kosher salt if desired.
Store in the refrigerator and microwave 10 - 15 seconds to warm them up before eating.
Using a spoon, scrape up any remaining chocolate and drizzle it over the donuts. Flick the spoon quickly from side to side to get horizontal chocolate lines.