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These chocolate cake donuts with no yeast are paleo donuts for any season!  Topped with glaze and sprinkles these keto chocolate donuts are just delicious!
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Chocolate Cake Donuts (Keto + Paleo)

These chocolate cake donuts with no yeast are paleo donuts for any season!  Topped with glaze and sprinkles these keto chocolate donuts are just delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings 6
Author Lyndsey

Ingredients

Donut Ingredients

  • 2 eggs
  • ½ cup almond flour
  • ¼ cup cacao powder
  • 2 tablespoon coconut flour
  • ¼ cup coconut sugar
  • ¼ teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened coconut milk more if mixture seems dry.

Glaze Ingredients

  • 2 tablespoon Lily's chocolate
  • 2 tablespoon cacao powder
  • ¼ cup ghee coconut oil or palm shortening
  • ¼ cup erythritol or coconut sugar
  • ½ teaspoon vanilla extract

Instructions

  • Pre-heat oven to 350 degrees.
  • Mix all donut ingredients together.
  • Spray donut pan with coconut spray. Use a spoon, a quart sized bag or a frosting bag to pipe donuts into prepared donut pan filling approximately ⅔ of the way. Bake in oven for 12-14 minutes or until they spring back lightly when touched. Allow donuts to cool in pan for 5 minutes then move to a baking rack to cool completely.
  • Allow donuts to completely cool before dipping donuts in glaze.
  • Remove from heat and dip donuts into glaze. Dip both sides twice and sprinkle with sprinkles. Let dry completely before storing.

Notes

For glaze:  use refined coconut oil to lessen "coconut" taste if desired.  Ghee may give a stronger butter flavor so palm oil shortening is a good choice for glaze ingredients.