I have been seeing beautiful donut creations all over Instagram lately and it’s been inspiring me to make some ornate donuts that are keto friendly! I am a firm believer that food should look as good as it tastes. I’ve been on a toffee nut kick so I decided to make a simple vanilla cake donut. Then I decorated it with sweet and salty toffee nuts, and a healthy dose of low-carb dark chocolate coating. I added a touch of coconut because it’s pretty and it tastes good. It’s a win-win! But the coconut is optional so feel free to leave it out.
These donuts have quite a few steps involved but they are so simple once you get the hang of it. You can dip them in chocolate or drizzle, the choice is yours. My tip for making sure you stay within your macros while you decorate is to portion the nuts and the coconut into six small piles. That way you can get creative while still using the same amount for each donut.
I had one of these for dinner and I was fully satisfied, thanks to the psyllium husk fiber and buttery goodness. Just make sure you store them in an airtight container so they don’t dry out!
Yields 6 servings of Toffee Nut Cake Donuts
The Preparation
Donut
- 2 tablespoons butter, softened
- 1/2 cup erythritol
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 tablespoon psyllium husk powder
- 1 tablespoon baking powder
Chocolate Coating
- 2 ounces unsweetened baker’s chocolate
- 3 tablespoons butter
- 2 tablespoons powdered erythritol
Toffee Nuts
- 1/3 cup raw walnuts
- 1 tablespoon erythritol
- ½ tablespoon butter
- Pinch of sea salt
- 1 tablespoon unsweetened coconut, optional garnish
*This recipe is virtually dairy free when you substitute nondairy milk but feel free to use whole milk if you prefer. Whole milk will yield a denser donut but will still work!
The Execution
Donut
1. 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.
2. Add two eggs and beat with a hand mixer or whisk until the eggs are light and frothy.
3. Pour in milk and vanilla and beat again just to make sure all of the ingredients are mixed well.
4. Using a sifter or mesh colander, add half of the dry ingredients to the wet and mix well.
5. Finish by sifting the remaining dry ingredients and stir until batter forms.
6. 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
7. 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
8. 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.
9. Spread nuts on parchment paper and sprinkle with salt.
10. Dip the donuts in the liquid chocolate or drizzle over the top.
11. Top with toffee nuts and optional shredded coconut. Store in an airtight container.
This makes a total of 6 servings of Toffee Nut Cake Donuts. Each serving comes out to be 340.83 Calories, 31.11g Fat, 4.81g Net Carbs, and 8.64g Protein.
| Toffee Nut Cake Donuts | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| Donut | ||||||
| 1/2 cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoons butter, softened | 204 | 23.04 | 0.02 | 0 | 0.02 | 0.24 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| ¼ cup unsweetened almond milk | 10 | 0.63 | 0.86 | 0.1 | 0.76 | 0.26 |
| 1 teaspoon vanilla | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| 1 cup almond flour | 640 | 56 | 24 | 12 | 12 | 24 |
| 1 tablespoon psyllium husk powder | 30 | 0 | 8 | 7 | 1 | 0 |
| 1 tablespoon baking powder | 7 | 0 | 3.82 | 0 | 3.82 | 0 |
| Chocolate Coating | ||||||
| 2 ounces unsweetened baker’s chocolate | 372 | 30.34 | 16.48 | 9.6 | 6.88 | 8.31 |
| 3 tablespoons butter | 305 | 34.55 | 0.03 | 0 | 0.03 | 0.36 |
| 2 tablespoons powdered erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| Toffee Nuts | ||||||
| 1/3 cup raw walnuts | 253 | 25.18 | 5.29 | 2.6 | 2.69 | 5.88 |
| 1 tablespoon erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ tablespoon butter | 51 | 5.76 | 0 | 0 | 0 | 0.06 |
| 1 tablespoon unsweetened coconut | 18 | 1.66 | 0.76 | 0.4 | 0.36 | 0.17 |
| Totals | 2045 | 186.67 | 60.51 | 31.7 | 28.81 | 51.84 |
| Per Serving(/6) | 340.83 | 31.11 | 10.09 | 5.28 | 4.81 | 8.64 |
The Preparation
- 2 tablespoons butter, softened
- 1/2 cup erythritol
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 tablespoon psyllium husk powder
- 1 tablespoon baking powder
- 2 ounces unsweetened baker’s chocolate
- 3 tablespoons butter
- 2 tablespoons powdered erythritol
- 1/3 cup raw walnuts
- 1 tablespoon erythritol
- ½ tablespoon butter
- Pinch of sea salt
- 1 tablespoon unsweetened coconut, optional garnish
The Execution
- 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.
- Melt unsweetened chocolate and butter in a microwave-safe dish. Mix in powdered Erythritol and set aside until the donuts are ready for dipping.
- 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.
