What you'll need: For the cake layer: 1 package Keto Queen Kreations Brownie Mix 'Almond Joy' layer: 1/2 cup heavy cream 1/3 cup.
These moist Keto chocolate donuts will satisfy the most urgent chocolate craving. A delicious treat that’s sugar free, gluten free and low carb.I always LOVE it when I make a dessert that the beloved carb-scoffers around me declare to be their new favourite food. It’s right up there with an unexpected day off/an inexplicably youthful appearance when you look in the mirror first thing in the morning. You’ve gotta try these Keto chocolate donuts, friends.Serve them at your next gathering and watch the magic happen.
Or even better, keep them for yourself. They’re little circles of sugar free happiness!Chocolate desserts are perfect when you’re converting a recipe to make it sugar free. This is because the chocolate taste is so prominent that the individual taste of the natural sweeteners does not come through.Erythritol and xylitol can have a slightly cooling taste and stevia is a bit metallic – all depending on the brand you use.Naturally, the longer you use these sweeteners in place of sugar, the less you’ll zone in on this.
Also, once you stop eating “real” sugar and re-set your tastebuds, you’ll find you don’t want to sweeten your desserts as much as you used to. Less sweet will become the new “just perfect and totally satisfying”.Logical follow-through: you’ll need less of the sweetener, therefore get less of the aftertaste right from the beginning.So, if you then also choose a recipe that uses a strong-tasting ingredient – think cinnamon, cardamom, lemon.and chocolate – bingo, you can fool those carb-lovers!You all know I’m a bit of a chocolate fiend. I adore my, this and my – I almost always have an emergency batch of those little life-savers in the freezer. I’ve adapted the recipe of my to make these chocolate Keto donuts.Instead of just using cocoa, I also added melted chocolate for more WOW. Then I increased the amount of double/heavy cream to counteract the additional firmness of the chocolate.I decided to use unsweetened chocolate in the recipe. I used, which is available in my local Sainsbury’s.
![Almond Almond](/uploads/1/2/5/5/125500665/319473893.jpg)
A good alternative for those of you in the US would be, which, as my US based friends tell me, is widely available across the pond.If you want to use regular dark chocolate, opt for a variety with 90% cocoa solids, such as. It does contain sugar, but only 7% per 100g bar. This means one ten-gram square has less than 1 gram of sugar.Alternatively, you could use if you can source them where you are.
The ones I just linked to are already sweetened with stevia. If you go for them, halve the amount of powdered erythritol stated in the recipe. Top tips to make the chocolate glaze:For the first batch I mixed my chocolate/sweetener with some coconut oil.
This worked very well in the recipe I posted last week (yummy chocolatey popsicles dipped in chocolate). However, I found that for the donuts this mix just seemed too liquid.I ended up just using chocolate on its own – something I have done previously, for example in my. For a softer glaze, you could also try adding a tablespoon of double/heavy cream to the mix.After you have combined the ingredients (chocolate/sweetener/cream), make sure you let the glaze cool down. It should be still liquid, but starting to thicken. That way you get a nice, thick coating.
![Low carb almond joy bars Low carb almond joy bars](/uploads/1/2/5/5/125500665/333463527.jpg)
Double-dip if necessary.As I have said earlier in the post, our individual sense of what’s sweet can vary considerably. I don’t like my sweets particularly sweet any more, and the recipe does reflect that.If you feel you want to add a tablespoon of erythritol here or a few drops of stevia there, please do so. Make sure you taste the batter of your chocolate donuts – which, of course, is always half the fun ? Starting out on low carb?
Here are my top 10 essential!★ STAY IN TOUCH on, and for more great food and join my for the latest updates. It probably was the temperature difference between the ingredients. If you add something cold to melted chocolate the cacao butter can seize and then the whole thing becomes a sludgy mess.
I have learned the hard way ? Chocolate needs to be treated like a diva! Melting it slowly is the first step, then, if you’re adding other ingredients, make sure they are room temperature and mix them in slowly too. That should do the trick. Using quality chocolate with as little added ingredients helps, too. I have a delicious recipe for homemade on my site.
Hi Philippa, when baked goods don’t rise it can have something to do with the baking powder – if it’s out of date it won’t work as well. You can check it by putting a bit in warm water – it should fizz up. The donuts should rise well and form a nice little dome on top.
You can also try beating your eggs well before adding them to the rest of the dough, to make sure you get lots of air in it. As for the sweetness, this is always a very individual thing. I don’t have much of a sweet tooth any more. If you prefer sweeter chocolate, just add more sweetener next time. I hope this helps!
Hi Anne, here are the ingredients, they show up fine when I pulled up the page, let me know if you’re still having problemsIngredients1 cup / 100g almond flour or ground almonds40 g / 1.4 oz unsweetened chocolate melted (3 tbsp) – choose 100% cocoa solids. Brands in the UK include Montezuma’s, in the US Ghiradelli. There’s also a 90% chocolate by Lindt which is easy to source in the UK40 g / 1.4 oz butter, very soft 3 tbsp3 tbsp cocoa powder unsweetened4 eggs1/3 cup / 55 g powdered sweetener4 tbsp heavy / double cream1 tsp baking powder1 tsp vanilla extractFor the Glaze60 g / 2.1 oz unsweetened chocolate8 drops stevia or 2 tsp powdered erythritol.
If you’re not already familiar with the, you’re probably wondering what the heck fat bombs are, and why you’d ever want to eat one. The name is a little weird, we admit. But if you’re going keto (more on that ), they’re about as necessary as RXBARs and chicken sausage are to the.Basically, a keto fat bomb is a snack ball that’s high in healthy fat and low in carbs. They’re usually made with ingredients like avocado, nut butter, and coconut, and can be sweet or savory. Think: bacon and egg bombs in the morning and chocolate PB bombs after lunch. Fat isn’t public enemy No. 1, go ahead and enjoy these hand-held, keto-friendly eats.
Your favorite Sunday brunch just got keto-fied. These breakfast balls will seriously help you forget you’re skipping bagels, and you need fewer than five ingredients to get ’em together. Grab cream cheese, smoked salmon, scallions, and everything bagel seasoning, and start rolling.Most keto fat bombs are round, but there’s no rule that says they have to be. These look more like brownies or fudge squares, and taste like fall. You can decide whether to include the protein powder and maple syrup, depending on how protein-packed or sweet you want them to be.These almond butter bombs look like a Reese’s and taste like an Almond Joy your brain might be thrown for a loop, but your stomach will be happy. They’re made with nut butter, coconut oil, cacao powder, and a sweetener, like erythritol.