Keto Red Velvet Donut
Indulge guilt-free with these irresistible Keto Red Velvet Donuts, a low-carb twist on the classic dessert. Made with a blend of almond and coconut flours, these donuts yield a perfectly moist and tender texture while staying keto-friendly. The rich cocoa flavor pairs beautifully with the vibrant red hue, thanks to a splash of red food coloring, creating a visually stunning and delectable treat. Topped with a luscious cream cheese frosting sweetened with powdered erythritol, these donuts deliver all the traditional red velvet decadence without the sugar overload. With only 20 minutes of prep and a quick bake time, this recipe is perfect for satisfying dessert cravings or impressing guests at your next gathering. Whether enjoyed as a breakfast indulgence or an after-dinner delight, these Keto Red Velvet Donuts are sure to become a staple in your low-carb repertoire.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup erythritol or your preferred keto sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon red food coloring
- 4 ounces cream cheese
- 2 tablespoons heavy cream
- 0.25 cup powdered erythritol
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray or butter.
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, and salt until well combined.
In a separate bowl, beat together the melted butter and erythritol until well blended.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the vanilla extract, apple cider vinegar, and red food coloring until the wet mixture is smooth and uniformly red.
Gradually fold the dry ingredients into the wet ingredients until well combined, making sure not to over mix.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean.
Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the cream cheese frosting, beat together the cream cheese, heavy cream, powdered erythritol, and vanilla extract until smooth and creamy.
Once the donuts are completely cool, spread or pipe the cream cheese frosting on top.
Serve immediately or store in the refrigerator for up to three days.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 155 mg | 3% | |
*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.
