Keto Oreo Donut
Indulge guilt-free with these delectable Keto Oreo Donuts, the ultimate low-carb treat for chocolate lovers! Crafted with a blend of almond and coconut flours, these gluten-free donuts deliver a perfectly moist and fluffy texture, enriched with a deep, cocoa flavor. Sweetened with erythritol and topped with a creamy, tangy cream cheese frosting, each bite captures the essence of cookies-and-cream goodness. Crushed keto chocolate cookies add a delightful crunch, making these donuts irresistibly reminiscent of classic Oreo flavors. Ready in just 30 minutes, they’re perfect for satisfying your sweet tooth while staying true to your ketogenic lifestyle. Whether you’re hosting brunch or simply treating yourself, these Keto Oreo Donuts are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.5 cups granulated erythritol
- 0.25 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 3 large eggs
- 0.5 cups unsweetened almond milk
- 0.25 cups melted coconut oil
- 1 teaspoon vanilla extract
- 0.25 cups butter, softened
- 4 ounces cream cheese, softened
- 0.5 cups powdered erythritol
- 2 tablespoons heavy whipping cream
- 0.5 cups crushed keto chocolate cookies
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick cooking spray.
In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol, cocoa powder, baking powder, and salt.
In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
Scoop the batter into a piping bag or a large ziplock bag. Cut off a corner and pipe the batter evenly into the prepared donut pan.
Bake in the preheated oven for 13-15 minutes, or until the donuts are set and spring back when lightly touched.
Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat together the softened butter and cream cheese in a medium bowl until smooth and creamy.
Add powdered erythritol and heavy cream to the mixture, and continue to beat until smooth and fluffy.
Spread or pipe the cream cheese frosting onto the cooled donuts.
Finish by sprinkling crushed keto chocolate cookies on top of the frosting for an Oreo-like touch.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 1.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
