Keto Friendly Baked Mocha Donuts (Gluten & Sugar Free)

Perfectly moist cake-like Mocha Donut treats.

Ingredients:

coconut oil spray

3/4 cup almond flour

2 teaspoons instant coffee powder

3/4 teaspoon baking powder

1/4 teaspoon pink Himalayan or sea salt

1/4 cup butter

1/3 cup Lakanto Powdered sweetener (powdered sugar alternative)

2 eggs

1/2 teaspoon pure vanilla extract

1/4 cup heavy whipping cream

3 ounces unsweetened chocolate, chopped**

4 teaspoons coconut oil

1/4 teaspoon instant coffee powder (optional)

1/4 teaspoon pink Himalayan or sea salt

2 tablespoons Lakanto Powdered sweetener

Method:

Preheat oven to 350*. Lightly spray donut pans with cooking spray and set aside. 

In a medium bowl, whisk together the flour, coffee powder, baking powder and salt until all of the ingredients are well mixed. Set aside.

Heat the butter in a microwave, for 20 second intervals, in a large microwave safe bowl, just until melted. Add the 1/3 cup powdered sweetener and whisk until completely blended with the butter. Add the eggs, one at a time, mixing after each addition. Next, whisk in the vanilla and cream. Spoon the batter into 16 sections of the prepared donut pans. Fill each section just 2/3 full, being careful not to overfill. Bake for 7 to 10 minutes, or until a toothpick inserted in the center of a donut comes out clean. Cool briefly in the pans and then turn out onto a rack to finish cooling. (The pan side of the donuts will become the tops of the donuts.) 

While the donuts are baking and cooling, if desired, prepare a glaze to dip the tops into. To make the mocha glaze, place the chocolate and coconut oil in a microwave safe bowl. Heat at 50% power, for 20 second intervals, just until melted, stirring after each interval. Stir in the coffee powder, salt and powdered sweetener. Allow to cool to room temperature.

Place a sheet of wax paper or foil on a baking sheet. Place the cooling rack on top of the lined tray. When both the donuts and the glaze have cooled, Dip the tops in the glaze and then return glaze side up onto the rack. Place in the refrigerator for 15 to 20 minutes to set the chocolate and then dip each donut again. Return to the refrigerator to set. Store in an airtight container in the refrigerator. Makes 16 donuts.

**If you do not have unsweetened chocolate, you may substitute sugar free dark chocolate chips for the unsweetened chocolate.

Nutritional info per donut with glaze, approximately:

185 calories ~ 11.38 grams fat ~ .8 grams net carbs ~ 2.8 grams protein

Nutritional info per donut without glaze, approximately:

141 calories ~ 7.44 grams fat ~ .8 grams net carbs ~ 2 grams protein

Note: These donuts are a wonderful low carb, guilt free treat that the entire family will enjoy!