Keto Donuts Three Ways - Chocolate Peanut Butter, Samoa's, and Cinnamon Sugar Banana!
This weekend my husband and I embarked on a donut adventure. He wanted peanut butter. I wanted Girl Scout Cookies. You get the drift. So, off to the kitchen we went. And man, we didn't disappoint.
The base recipe for the peanut butter and samoa's donuts are the same. The toppings are what make these two donuts very different.
3 Large Eggs
1/4 cup oil of choice or butter (I used Avocado oil)
1/2 cup unsweetened coconut milk (or any unsweetened nut milk, soy milk, etc)
1/2 cup sweetener of choice (I used Xylitol)
1 tsp vanilla extract (coffee extract would also be excellent here)
3 Tbsp good quality cocoa powder (I use King Arthur double-dutch processed dark cocoa)
3 Tbsp coconut flour
1 scoop Isopure whey isolate powder
1/4 tsp xanthan gum
1/4 tsp salt
Preheat oven to 350 degrees. Sift together all the dry ingredients except sweetener into one bowl. Set aside. If using butter, melt butter. In a large bowl beat together eggs, oil (or butter), coconut milk, sweetener, and vanilla. Add in the dry to the wet, and beat until well combined. Spray a silicon (preferred) donut pan with oil, and laddle batter half way up the wells in each donut mold. Bake at 350 degrees for approximately 10-15 minutes. Check with a tooth pick at 10 minutes. If it comes out clean - pull them. Allow them to cool before adding their toppings. You should get 12-14 donuts from this recipe - depending on how full you fill the donut wells. I also used a full size donut tray, not the minis. Of course, you can do this with the mini tray - but you will need to check the donuts after 7 minutes or so - as they will bake much faster.
Peanut butter topping:
Finely chop 1 ounce of unsweetened cacao butter
2 Tbsp nut butter of choice (I used MaraNatha Coconut Almond butter)
3 Tbsp PB2
In a small sauce pan - add all the ingredients - and over medium heat - stir until everything melts and is well combined. Cool slightly and pour out onto a dish. Dip half of the donuts into the peanut butter topping, and allow to cool on a plate in the refrigerator.
While that is cooling - melt 2 ounces of Lily's sugar free chocolate chips with a tsp of coconut oil in microwave in 10 second increments - stirring after each increment. Drizzle chocolate over the peanut butter dipped donuts - and return to refrigerator to allow chocolate to set up.
1 cup unsweetened shredded coconut flakes
1/4 cup sugar free Torani caramel syrup
1/2 cup Sukrin Gold brown sugar substitute
In a sauce pan - combine ingredients and melt over medium heat. Bring to a boil, and reduce to a simmer. Simmer for 5 minutes. Pour mixture out onto a dish and allow to cool before handling. Set aside.
Melt 1/2 cup Lily's sugar free chocolate chips with 1 tsp coconut oil in microwave in 10 second increments, stirring between each. Dip the remaining half of the donuts in the melted chocolate, then immediately top with the cooled caramel coconut mixture. Drizzle with remaining melted chocolate. Optional: Sprinkle with chopped hazelnuts - or nut of choice. Place in refrigerator to allow topping to completely set up.
The cake for the Banana Powdered Donut is different than above. What you will need is:
4 Large Eggs
1/4 cup melted butter
1/4 cup unsweetened coconut milk
1/4 cup Swerve (granular)
1 Scoop Isopure Banana Creme Isolate powder
3 Tbsp coconut flour
1 tsp banana extract
1 tsp baking powder
1 tsp cinnamon
1/4 tsp xanthan gum
Preheat oven 350 degrees. In a bowl - sift together all dry ingredients except the Swerve. In a large bowl - beat together eggs, butter, coconut milk, swerve, and banana extract until well combined. Add in dry ingredients, and mix to fully incorporate. Spray a silicon (preferred) donut pan with oil - and fill wells half way with batter. Bake 10-15 minutes. Check with toothpick at 10 minutes. If it comes out clean - pull them out.
Once the donuts are slightly cooled - toss them in a mixture of powdered swerve and cinnamon to make them a powdered donut.