Keto Brownie Donuts
How to Make It
Step 1
Preheat an oven to 350 F. Prepare two donut pans with nonstick cooking spray. In a medium-sized mixing bowl, add melted butter, 1 cup of Swerve, and cocoa powder.
Step 2
Add in the eggs, extract, and almond flour. Mix until combined and fudgy.
Step 3
Divide the batter between 8 donut cavities. The best way to accomplish this with a thick batter is to use a teaspoon-sized cookie scoop and place four batter scoops into each cavity. Spread the batter smooth with an offset spatula.
Step 4
Bake the donuts for 12 minutes or until puffed and cooked through.
Step 5
In the meantime, heat the heavy cream in the microwave until hot. Add in the cocoa powder and 3 tablespoons of Swerve and mix until the cocoa powder melts and turns into a smooth chocolate sauce.
Step 6
Allow them to cool just long enough. They are easy to handle, and the dough is not too soft. Run a knife around the edges of all the donuts and then pop them out of the pan.
Step 7
Dunk the tops of the brownie donuts into the chocolate sauce. Do this immediately (do not let the chocolate sauce cool down or it will thicken and not glaze properly). Store finished brownie donuts in an airtight container at room temperature for up to two days or up to one week in the fridge.
Ingredients
- Butter – 1 stick
- The Ultimate Sugar Replacement Granular By Swerve – ½ cup
- 100% Cocoa Special Dark by Hershey’s – ¾ cup
- Raw Egg – 4 large
- Vanilla Extract – 1 teaspoon
- Almond Flour – ¼ cup
- Whipped Heavy Cream Sweetened & Ultra Pasturized by Land O Lakes – ½ cup
- 100% Cocoa Special Dark by Hershey’s – ¾ cup
- The Ultimate Icing Sugar Replacement by Swerve – 3 tablespoon