Valentines day is coming up and I just wanted to say thank you to each and every one of you that comes to the site and reads the articles and recipes on here! Even though a ketogenic diet can sometimes seem strict, there’s always ways to bring old comfort foods back.
Red Velvet Donuts are a staple Valentine’s Day food that has changed pretty greatly over the years. Originally, untreated cocoa was used which gave the red color when baked due to the chemical reaction from the anthocyanin and the acid in the vinegar/buttermilk.
Nowadays, most cocoa is processed with alkalizing agents and sold in the store – so there’s no chemical reaction that happens. That’s why we have to add food coloring to get that famous red tint. If you’re looking for more color inside the donuts, you have to scale back the amount of cocoa powder used. Think of red velvet being a vanilla cake with a light touch of chocolate.
These donuts end up being extremely moist. A crunchy outside with a pudding-like texture on the inside (think ice cream and cake mixed together). The chocolate and vanilla flavors really come though, and the coconut finishes everything off with a fantastic flavor.
Yields 24 Mini Keto Red Velvet Donuts
The Preparation
Red Velvet Donuts
- ¾ cup almond flour
- ¼ cup golden flaxseed meal
- ¼ cup erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 large eggs
- 3 tablespoons coconut oil, melted
- ¼ cup unsweetened coconut milk (from the carton)
- 1 tablespoon unsweetened cocoa powder
- 20 drops red food coloring
- Pinch of salt
Pink Keto Icing
- ¼ cup powdered erythritol
- 1 tablespoon coconut oil
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
- 5 drops red food coloring
The Execution
1. Pre-heat oven to 350F. Prep all dry ingredients by mixing together the almond flour, flaxseed meal, erythritol, cocoa powder, baking powder, and salt.
2. In a seperate bowl, combine all the wet ingredients. Melt the coconut oil and mix in the eggs, unsweetened coconut milk, vanilla, and food coloring.
3. Slowly add the wet ingredients to the dry, mixing together well. Continue to mix together so that as little lumps are visible as possible.
Note: You can use an electric hand mixer for this step to ensure a consistent batter.
4. Once mixture is thoroughly combined, pour the mixture into a plastic bag. Slice a small hole in the plastic bag and use it to pipe the batter into each indent of your mini donut tray. If you’re using a full size pan, expect between 9-12 donuts.
Note: Try not to fill the wells too far. The batter will rise, so you want to keep the dough below each hole marker.
5. Bake in the oven for 13-15 minutes or until a toothpick comes out clean. If you’re making larger size donuts, it will take 18-20 minutes for the bake time.
6. While the donuts are in the oven, we can create the icing. Start by using a coffee or spice grinder to powder the erythritol.
7. Once powdered, add the other ingredients and stir together until everything is combined. You want to do this in a container that’s small enough to submerge the donuts but large enough to not make a mess.
8. Once the icing is complete, dunk each donut and decorate how you want. You can let the icing harden by placing in the refrigerator.
9. They can be served as a fun appetizer or a romantic dessert! They can also be decorated or colored differently for different occasions.
This makes a total of 24 mini keto red velvet donuts. Each donut comes out to be 58.25 Calories, 5.34g Fats, 0.72g Net Carbs, and 1.54g Protein.
| Mini Keto Red Velvet Donuts | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| ¾ cup almond flour | 480 | 42 | 18 | 9 | 9 | 18 |
| ¼ cup golden flaxseed meal | 105 | 6.75 | 6 | 4.5 | 1.5 | 4.5 |
| ½ cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 ½ teaspoons vanilla extract | 18 | 0 | 0.8 | 0 | 0.8 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.27 | 0 | 1.27 | 0 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| 4 tablespoons coconut oil | 485 | 53.89 | 0 | 0 | 0 | 0 |
| ¼ cup unsweetened coconut milk (from the carton) | 46 | 4.51 | 1.99 | 1 | 0.99 | 0 |
| 1 tablespoon unsweetened cocoa powder | 12 | 0.74 | 3.13 | 2 | 1.13 | 1.06 |
| 25 drops red food coloring | 5 | 0 | 1 | 0 | 1 | 0 |
| 2 tablespoons heavy whipping cream | 102 | 10.82 | 0.82 | 0 | 0.82 | 0.85 |
| Totals | 1398 | 128.22 | 33.73 | 16.5 | 17.23 | 36.97 |
| Per Serving(/24) | 58.25 | 5.34 | 1.41 | 0.69 | 0.72 | 1.54 |
This makes a total of 24 mini keto red velvet donuts. Each donut comes out to be 58.25 Calories, 5.34g Fats, 0.72g Net Carbs, and 1.54g Protein.
The Preparation
- ¾ cup almond flour
- ¼ cup golden flaxseed meal
- ¼ cup erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 large eggs
- 3 tablespoons coconut oil, melted
- ¼ cup unsweetened coconut milk (from the carton)
- 1 tablespoon unsweetened cocoa powder
- 20 drops red food coloring
- Pinch of salt
- ¼ cup powdered erythritol
- 1 tablespoon coconut oil
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
- 5 drops red food coloring
The Execution
- Pre-heat oven to 350F. Mix all dry ingredients together for the donut batter.
- In a seperate bowl, combine all the wet ingredients for the donut batter (melt coconut oil if needed).
- Slowly add the wet ingredients to the dry, mixing together well until consistent.
- Once mixture is thoroughly combined, pour the mixture into a plastic bag.
- Slice a small hole in the plastic bag and use it to pipe the batter into each indent of your mini donut tray (about 3/4 full).
- Bake in the oven for 13-15 minutes or until a toothpick comes out clean. If you're making larger size donuts, it will take 18-20 minutes.
- While the donuts are in the oven, create the icing. Start by using a coffee or spice grinder to powder the erythritol.
- Once powdered, add the other ingredients and stir together until everything is combined.
- Once out of the oven, dunk each donut and decorate how you want. You can let the icing harden by placing in the refrigerator.
