Keto Chocolate Donuts with Matcha Glaze
How to Make It
Step 1
Combine the almond flour, Swerve, baking powder, cocoa powder, kosher salt together in a medium-sized bowl with a whisk.
Step 2
Add in the olive oil, almond milk, vanilla extract, and eggs. Mix well with a rubber spatula.
Step 3
Prepare a donut pan using nonstick cooking spray. Scoop five teaspoons of batter into each of the donut cavities using a teaspoon-sized cookie scoop. Spread the batter smooth.
Step 4
Then bake the pan with the batter for 12-15 minutes until puffed and cracked. Allow the donuts to cool for several minutes. Take a butter knife and run the knife around the edges of each donut. Gently remove them from the pan and place them on a cooling rack.
Step 5
Once the donuts are cooled, prepare the matcha glaze by combining ⅓ powdered erythritol, match, and heavy cream.
Step 6
Only prepare the glaze as soon as you are ready to dip them as it tends to thicken as it sets. Place the donuts top side down into the glaze. Pick them out of the glaze and place them back onto the cooling rack.
Step 7
Sprinkle chopped dark chocolate on one half of the donut. Store in an airtight container for up to one week in the fridge.
Ingredients
- Almond Flour – 1-¼ cup
- The Ultimate Icing Sugar Replacement by Swerve – ⅓ cup
- Baking Powder – 1 teaspoon
- 100% Cocoa Special Dark by Hershey’s – 3 tbsp
- Extra Virgin Olive Oil – 1-½ tablespoon
- Almond Milk – 2 tablespoon
- Vanilla Extract – 1 teaspoon
- Coarse Kosher Salt by Morton – ⅛ tsp
- Raw Egg – 2 large
- The Ultimate Icing Sugar Replacement by Swerve – ⅓ cup
- Organic Japanese Matcha Powder by Jade Leaf – 1 tablespoon
- Sugar-free Whipped Heavy Cream by Land O Lakes – 6-½ tbsp
- 90% Cacao Supreme Dark Chocolate by Lindt – 1 squares