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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: donuts |
- 1 cup almond flour
- 1/3 cup So Nourished granular erythritol
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup shredded unsweetened coconut
- 1/4 tsp salt
- 1/4 cup melted butter
- 1/4 cup coconut milk
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup So Nourished powdered erythritol sweetener
- 5 tsp unsweetened cocoa powder
- 3/4 tsp almond extract
- 2 tsp melted butter
- 2 tbsp almond milk
- 1/2 cup shredded coconut, unsweetened
- Grease a donut pan well with butter or baking spray.
- Preheat your oven to 350 degrees F
- Add the almond flour, granulated erythritol, cinnamon, baking powder, salt and ¼ cup shredded coconut to a large bowl. Stir everything together well
- In a separate small bowl, whisk together the melted butter, coconut milk, 1 tsp vanilla extract and eggs. Whisk well.
- Pour the wet mixture into the bowl with the dry ingredients and stir well.
- Pour the donut batter into the prepared donut pan, filling each cavity ¾ of the way full.
- Place the tray in the oven and bake for about 25 minutes or until the donuts are a dark golden brown.
- Allow the donuts to cool completely in the pan before removing.
- Add the powdered erythritol, cocoa powder, ¾ tsp almond extract, almond milk and 2 tsp melted butter to a bowl and stir together well. If the glaze is too thick, add a splash more almond milk until it is thick enough to coat the back of a spoon but not too runny that it will fall right off the donut.
- Dip each donut into the chocolate glaze and then place on a tray.
- Once all the donuts are dipped, sprinkle with the ½ cup shredded coconut and serve!
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