64 g almond flour
28 g coconut flour, extra for dusting
20g keto vanilla protein powder
240 ml water
57 g butter or coconut oil
½ tablespoon xylitol
¼ teaspoon salt
3 eggs lightly beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
For the chocolate glaze
14 g cocoa powder
2 tablespoon melted butter
½ teaspoon vanilla bean paste
1 tsp xylitol
Pastry bag or plastic bag
Donut pan (optional)
- Preheat the oven to 180c. Grease and flour the donut pan. In a medium bowl whisk together almond flour, coconut flour and protein powder
- In a small saucepan, heat up the water, butter, sweetener and salt until it just begins to simmer. Lower the heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball.
- Transfer dough into the bowl of a stand mixer and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
- Add in one egg at a time, mixing with a whisk or beater at medium to high speed until fully incorporated. Mix in the vanilla and baking powder.
- Allow the dough to rest until it comes to room temperature (about 15-20 minutes). I’ve come to realize this is a very important step to keep your doughnuts from deflating much post bake; the doughnuts will rise a bit less but hold their shape better.
- Spoon dough into a piping bag or plastic bag. Cut out the bottom of the piping bag 2 cm wide. Pipe out dough onto donut pan.
- Bake for 25-30 minutes or until deep golden. Allow to rest in the pan for 10 minutes before removing. For the glaze. Sift powdered sweetener and cocoa powder into a saucepan and add in vanilla extract, butter and stir until desired consistency is reached. The glaze should be pourable. Glaze doughnuts by dunking them onto the glaze. You can also sprinkle some cinnamon over the top if you don’t want to glaze them. Sprinkle and decorate with toppings of your choice.