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Chocolate Cobweb Donuts


Don't limit yourself to just one donut... these are keto friendly and guilt-free!

 

INGREDIENTS

 FOR DONUTS: 

  • 3 Tbsp butter, softened
  • 1/4 cup heavy cream
  • 1/3 cup (55g) powdered Swerve
  • 4 eggs
  • 1 tsp vanilla
  • 3 Tbsp unsweetened cocoa powder
  • 1 cup (100g) almond flour
  • 1 tsp baking powder
  • 1/2 bag Lily’s Dark Chocolate Premium Baking Chips
  • Silicone donut mold

 

FOR TOPPING: 

  • 1/2 bag Lily’s Dark Chocolate Premium Baking Chips
  • Sugar-free vanilla buttercream
  • Piping bag

 

INSTRUCTIONS

Preheat oven to 350F.

Blend butter, heavy cream and powered Swerve in the bowl of an electric mixer.

Beat in eggs and vanilla.

Blend in cocoa powder, almond flour and baking powder until batter is smooth, then stir in chocolate chips.

Fill donut molds about 3/4 of the way, then bake for 12-15 minutes (until donuts spring back when pressed). Allow to cool for 10 minutes before removing donuts from molds.

Once donuts are completely cool, melt chocolate chips in a double boiler over gently simmering (not boiling) water. Stir chips constantly until melted.

Dunk the top half of each donut into the melted chocolate to coat, then allow to cool.

Pipe festive cobwebs on top using sugar-free vanilla buttercream, then enjoy immediately.