Low Carb Cookies and Cream Donut
Indulge guilt-free with these irresistible Low Carb Cookies and Cream Donuts, a keto-friendly twist on a classic favorite! Made with a blend of almond and coconut flours, they’re soft, moist, and packed with rich chocolatey goodness from sugar-free dark chocolate chips and unsweetened cocoa powder. Topped with a drizzle of melted sugar-free chocolate and a sprinkle of crushed low-carb cookies, these donuts capture the decadent creaminess of the traditional cookies and cream flavor—all while keeping your carbs in check. With just 20 minutes of prep time, this easy recipe is perfect for brunch, dessert, or a quick treat whenever cravings strike. Plus, they’re baked, not fried, making them a lighter yet equally satisfying option. Enjoy these wholesome, gluten-free, and sugar-free donuts fresh or store them for up to two days for a low-carb indulgence all week long!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Erythritol sweetener
- 2 tablespoons Unsweetened cocoa powder
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Butter
- 0.25 cup Heavy cream
- 0.5 cup Sugar-free dark chocolate chips
- 0.5 cup Crushed low-carb cookies
Instructions
Preheat your oven to 350°F (175°C). Grease a donut pan with a little butter or nonstick spray.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, erythritol, and cocoa powder. Mix well to ensure there are no clumps.
In a separate bowl, beat the eggs and mix in the vanilla extract, melted butter, and heavy cream until fully combined.
Slowly add the wet ingredients to the dry ingredients, stirring until a batter forms. Do not overmix as this will affect the texture of the donuts.
Gently fold in the sugar-free dark chocolate chips until evenly distributed throughout the batter.
Using a spoon or piping bag, fill the prepared donut pan cavities about 3/4 full with the batter.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
Remove the donuts from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, apply a light drizzle of melted sugar-free chocolate or a glaze of your choice, then sprinkle with the crushed low-carb cookies for the cream effect.
Serve immediately or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 9.7 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 397 mg | 31% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1308 mg | 28% | |
*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.
