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 Nut Topping
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.
Recipe Notes
NUTRITION
Calories 340.83
Fat 31.11 g
Net Carbs 4.81 g
Protein 8.64 g
Additional Recipe Info.
Course Baking, Breakfast, Dessert, Snack
Nutrition Facts
CHOCOLATE DONUTS (Keto, Gluten Free, Sugar Free)
Amount per Serving
Calories
1689
% Daily Value*
Fat
155
g
238
%
Saturated Fat
52
g
325
%
Trans Fat
1
g
Polyunsaturated Fat
23
g
Monounsaturated Fat
23
g
Cholesterol
393
mg
131
%
Sodium
1782
mg
77
%
Potassium
869
mg
25
%
Carbohydrates
63
g
21
%
Fiber
32
g
133
%
Sugar
9
g
10
%
Protein
51
g
102
%
Vitamin A
1257
IU
25
%
Vitamin C
1
mg
1
%
Calcium
1225
mg
123
%
Iron
18
mg
100
%
* Percent Daily Values are based on a 2000 calorie diet.
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