Keto Toffee Nut Donuts
“These donuts have quite a few steps involved but they are so simple once you get the hang of it.” Keto Toffee Nut Donuts – You must try this recipe.
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45 mÂ
6 Servings
 340 cals
Ingredients
Donut:
- 2 tablespoons butter, softened
- 1/2 cup erythritol
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 tablespoon psyllium husk powder
- 1 tablespoon baking powder
Chocolate Coating:
- 2 ounces unsweetened baker’s chocolate
- 3 tablespoons butter
- 2 tablespoons powdered erythritol
Toffee Nuts:
- 1/3 cup raw walnuts
- 1 tablespoon erythritol
- ½ tablespoon butter
- Pinch of sea salt
- 1 tablespoon unsweetened coconut, optional garnish
Directions
Donut:
- Heat oven to 350F and prepare a 6 welled donut pan with non-stick cooking spray. Cream the softened butter and sugar together until the butter and sugar are evenly mixed.
- Add two eggs and beat with a hand mixer or whisk until the eggs are light and frothy.
- Pour in milk and vanilla and beat again just to make sure all of the ingredients are mixed well.
- Using a sifter or mesh colander, add half of the dry ingredients to the wet and mix well.
- Finish by sifting the remaining dry ingredients and stir until batter forms.
- Pour batter into prepared donut pan and bake for 20 minutes or until the donuts begin to brown. Cool completely before removing from pan.
Chocolate Coating:
- Melt unsweetened chocolate and butter in a microwave-safe dish. Mix in powdered Erythritol and set aside until the donuts are ready for dipping.
Toffee Nuts:
- Heat nuts, sweetener, and butter in a small microwave-safe dish for 45 seconds at a time, stirring frequently until the nuts begin to caramelize.
- Spread nuts on parchment paper and sprinkle with salt.
- Dip the donuts in the liquid chocolate or drizzle over the top.
- Top with toffee nuts and optional shredded coconut. Store in an airtight container.
Nutrition Facts
Per Serving: 340 calories; 31.1 g fat; 4.8 g carbohydrates; 8.4 g protein; 187 mg cholesterol; 291 mg sodium.
Recipe by: Catherine Pavelic, Photo Credit: Boba S. (flickr)
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