About
I love to have brownies and donuts in as many ways as possible, and these brownie donuts are the best of both worlds. Delicious, fudgy brownie batter is scooped into donuts pans and baked to perfection. After they are cooled, they are dunked into a warm chocolate ganache to take them over the top! These would make the perfect Keto Christmas recipe. I also love how they are individual, making for easy macro and calorie counting around the holidays.
Do I need to get a special pan for this recipe?
Yes, this recipe uses the Wilton donut pan. They are inexpensive, and if you love donuts, you will be using the pan again.
What kind of cocoa powder should I use?
You can use any cocoa powder, but the best kind is Dutch-processed cocoa, rich, and decadent.
What kind of sweetener should I use?
I like to use powdered sweetener as it blends into the chocolate sauce and the brownie batter without being gritty.
Serving suggestion
Please serve these delicious Keto Brownie Donuts with a hot cup of Keto coffee like to wash them down.
Ingredients
- 1 stick butter
- ½ cup the ultimate sugar replacement granular by swerve
- ¾ cup 100% cocoa special dark by hershey's
- 4 large raw egg
- 1 teaspoon vanilla extract
- ¼ cup almond flour
- ½ cup whipped heavy cream sweetened & ultra pasturized by land o lakes
- ¼ cup 100% cocoa special dark by hershey's
- 3 tablespoon the ultimate icing sugar replacement by swerve
Instructions
- 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.
- Add in the eggs, extract, and almond flour. Mix until combined and fudgy.
- 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.
- Bake the donuts for 12 minutes or until puffed and cooked through.
- 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.
- 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.
- 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.
Nutrition Facts
- Servings: 8
- Calories: 202.8kcal/848.7kJ (per serving)
- Fat: 17.9g (per serving)
- Carbs: 22.9g (per serving)
- Protein: 6.0g (per serving)
