Low Carb “Nutella” Donuts

 

This Low Carb Nutella Chocolate Baked Keto Donut Recipe packs a punch of nutrition . It will become your favorite guilt free treat for paleo, low carb, Ketogenic, gluten, dairy and sugar free dieters around the year!

Ingredients:

Donuts:
• 2 cups hazelnut flour (can sub almond flour)
• Sweetener equivalent to 6 tbsp sugar
• 1/4 cup cocoa powder
• 1/4 cup unflavored whey protein powder
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup avocado or nut oil
• 1/2 tsp vanilla extract
Glaze:
• 1/4 cup sugar-free chocolate hazelnut spread 
• Powdered sweetener equivalent to 1/4 cup sugar
• 1/4 cup heavy whipping cream
• 1 to 2 tbsp water to thin it out, if needed
• 2 tbsp chopped, toasted hazelnuts (about 10 hazelnuts)

Instructions:

Donuts:
1. Preheat oven to 325F and grease a donut tin well. If you only have one donut tin, you may need to work in batches.
2. In a blender or food processor, combine hazelnut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Pulse to combine.
3. Add eggs, almond milk, oil and vanilla extract and blend until batter is smooth. Fill donut cavities almost to 3/4 full with batter and bake 15 to 20 minutes, or until set and firm to the touch.
4. Remove and let cool 10 minutes, then flip out onto a wire rack to cool completely. Repeat with any remaining batter. You will get about 10 donuts, depending on the size of your pan (donut pans vary slightly in size).
Glaze:
5. In a medium bowl, whisk together the chocolate hazelnut spread, sweetener, and whipping cream. If your glaze is really thick, stir in water one tablespoon at a time until a spreadable consistency is achieved.
6. Spread donuts with glaze and sprinkle with chopped hazelnuts. Let set in fridge about 30 minutes.