KETO CHOCOLATE GLAZED DONUTS

I used to love having my donut(s) in the weekend for breakfast. But now I can’t get over these. They taste to good and only have 2g net carbs per donut!

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This recipe takes about 5 minutes to prepare and 22-25 minutes to cook. You will have 8 donuts.

Nutrition per portion (1 donut):

Calories:  152 kcal | Carbohydrates: 3.7 g | Fiber: 1.8g | Net Carbs: 1.9g |Protein: 5.3 g | Fat: 18 g

INGREDIENTS

for the donuts 

for the chocolate glaze 

INSTRUCTIONS

  1. Preheat the oven to 350 F. Grease a donut pan. 
  2. In a large bowl add all the dry ingredients: almond flour, granulated erythritol, baking powder, psyllium husk and Himalayan salt. Mix everything well and set aside. 
  3. In a seperate bowl add all the wet ingredients: melted butter, unsweetened almond milk, eggs and vanilla extract. Mix everything well with a whisk. 
  4. Add the wet mixture to the dry ingredients and mix everything together with a spatula until you have a smooth batter. 
  5. Put the batter in a piping bag, cut of the tip and fill up the doughnut pan. 
  6. Place the pan in the oven and bake for 22-25 minutes until they are golden brown. 
  7. Take the pan out of the oven and let cool until you can take the doughnuts easily out of the pan. 

For the glazing:

  1. In a small bowl, add the melted coconut oil (or butter) and add the cacao powder, erythritol and stevia. 
  2. Mix everything together until you have a smooth consistency. 
  3. Take a donut and dip it in the glazing. Repeat with the remaining donuts. 

Enjoy!


For our Dutch speaking fans:

KETO CHEESECAKE

With only 5g of net carbs per slice, this keto cheesecake will be your new go to keto dessert.

This recipes takes about 10 minutes to prepare and 1 hour to cook. You will have 16 slices.

Nutrition:

Calories: 325 kcal | Carbohydrates: 6 g | Fiber: 1 g | Net Carbs: 5 g |Protein: 7 g | Fat: 31 g

INGREDIENTS

For the crust:

  • 2 cups Blanched almond flour
  • 1/3 cup Butter (measured solid, then melted)
  • 3 tbsp Granular Erythritol 
  • 1 tsp Vanilla extract

For the cake filling:

  • 32 oz Cream cheese (softened)
  • 1 1/4 cup Powdered erythritol 
  • 3 large Eggs
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper.
  2. Start of to make the cheesecake crust: stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined forming a crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  3. Set the crust aside and beat the cream cheese and powdered erythritol together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
  4. Pour the filling into the pan over the crust.
  5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.) You can keep the cheesecake refrigerated up to 5 days.

Enjoy!


For our Dutch speaking Keto Fans:

KETO COCONUT CAKES

These keto friendly (only 2,2g of net carbs) coconut cakes are super easy to make and taste so yummy! You’ll have dessert ready in no time.

This recipes takes about 10 minutes to prepare and 20 minutes to cook. You will have 8 portions.

Nutrition:
1 portion

Calories: 167 kcal | Carbohydrates: 5,5 g | Fiber: 3,3 g | Net Carbs: 2,2 g |Protein: 3,6 g | Fat: 14 g

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 175 C° / 350 F°. Line a 7 x7 / small baking tin with parchment paper.
  2. Start with combing all the wet ingredients: melted coconut oil, eggs, coconut cream and vanilla extract in a medium sized bowl or food processor.
  3. Add the dry ingredients: coconut flour, powdered erythritol, baking powder and desiccated coconut. Mix everything together until you have a smooth batter.
  4. Fill into your baking pan and sprinkle with desiccated coconut.
  5. Bake for 20 minutes until the cake starts to look golden brown.
  6. Let it cool down before cutting into pieces.

Enjoy!

KETO CHOCOLATE MOUSSE

Who doesn’t love chocolate mousse right? We found the perfect keto friendly recipe at only 3g of net carbs a cup! This recipe is quite easy to prepare and you only need 4 ingredients.

ABOUT THE CHOCOLATE

Just like the recipe for the keto peanut butter cups, we use 100% cacao chocolate. If you taste this chocolate on it’s own, you’ll notice that the taste is very strong, because it’s unsweetened and pure. That’s why we added 1 cup of erythritol to it, to give it the right amount of sweetness.

ABOUT THE HEAVY WHIPPING CREAM

When you buy the heavy whipping cream, make sure that it is unsweetened, high in fat and preferably organic.

This recipe takes about 30 minutes to prepare. You will have 6 portion of chocolate mousse.

Nutrition:
1 portion (100g)

Calories: 376 kcal | Carbohydrates: 6g | Fiber: 3g | Net Carbs: 3g |Protein: 8g | Fat: 27g


INGREDIENTS

INSTRUCTIONS

  1. Start by heating up the chocolate ‘au bain marie’ (double boiler).
  2. Separate the eggs. Add the yolks in a medium sized bowl and add 1/2 cup of powdered erythritol. Whisk them with a handmixer until they start to look foamy. Set side.
  3. Add the leftover of the erythritol to the egg whites and whisk them until they spike. A little trick to know if they are stiff enough, is to turn the bowl upside down. The egg whites should be firm and not fall out of the bowl.
  4. Add the heavy whipping cream in another medium bowl and whisk them with a handmixer until stiffened.
  5. Add the melted chocolate to the the whisked egg yolks and mix them together with a spatula. Add the whisked heavy whipping cream. Add the stiffened egg whites. Mix everything well together. You can use the handmixer to mix everything together for about 1-2 minutes.
  6. You can refrigerate the mousse in the bowl and then use it as a filling, or go ahead and portion it out into cups before refrigerating. It will take a good 3 hours to completely firm up, but is significantly firmer after 1 hour. Mousse will keep well covered and refrigerated for up to 5 days.

Enjoy!

KETO PEANUT BUTTER CUPS

Love chocolate and peanut butter? Then you’ll love these keto friendly peanut butter cups. They’re the go-to candy for Halloween that is coming up next month! They are easy to make and just delicious.

About the chocolate

In this recipe we use 100% cacao chocolate. If you taste this chocolate on it’s own, you’ll notice that the taste is very strong, because it’s unsweetened and pure. That’s why we added 6 tablespoons of erythritol to it, to give it the right amount of sweetness.


This recipe will take about 40 minutes to prepare (including freezing time) 5 minutes to cook and will give you 6 delicious keto peanut butter cups.

INGREDIENTS

For the chocolate layers:

For the peanut butter filling:

INSTRUCTIONS

  1. Line a muffin pan with parchment paper liners (or candy cups).
  2. Heat the chocolate, erythritol, coconut oil and vanilla extract together on the stove on low heat. (you can also do this in the microwave)
  3. Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each), keep some chocolate mixture left for the top. Freeze for 10 minutes, until at least the top is firm.
  4. While the bottoms are in the freezer, heat up the peanut butter together with the coconut oil, erithrytol, vanilla extract and Himalayan salt, stir until smooth.
  5. Take the bottoms out of the freezer and spoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread a little into a circle, but not quite reach the edges, which is what you want. Freeze for another 10 minutes, until at least the top is firm.
  6. Heat up the left over of the chocolate mixture you made before and pour the chocolate into the cups, over the peanut butter layer (about 2 tsp (10 mL) in each). The chocolate will fill the empty space on the sides of the peanut butter circles and also cover the top.
  7. Return to the freezer for at least 20-30 minutes, until completely firm. Store in the refrigerator.

Enjoy!

Find your ingredients on Amazon:

100% pure chocolate unsweetened: Amazon USAmazon GermanyAmazon UK

Coconut oil: Amazon US, Amazon Germany, Amazon UK

Organic peanut butter: Amazon US, Amazon Germany, Amazon UK

Powdered Erythritol: Amazon USAmazon GermanyAmazon UK

Himalayan salt: Amazon USAmazon GermanyAmazon UK

 Vanilla extract: Amazon USAmazon GermanyAmazon UK

KETO BROWNIES

I’m in love with this recipe! These brownies are super-moist and heavenly tasting. We usually eat keto brownies after dinner.

These brownies do have a stronger taste than the regular sugar-pumped brownies because we are using pure unsweetened 100% chocolate. The natural sweetener: erythritol, makes them more sweet though.

This recipe takes about 15-20 minutes to prepare and 20 minutes to bake. You will have 9- 16 servings (depending on how big you cut the pieces).

Ingredients

Instructions

  1. It starts with a classic bain-marie. Place a pot of (hot) water on a medium heat. Bring the water to the boiling point and then immerse a second pot or pan in the warm water.
  2. Break the chocolate into pieces and cut the cold butter into cubes. Let the butter and chocolate melt gently in the bain-marie.
  3. Take the mixing bowl and break the eggs in it. Set the hand mixer at a moderate speed and beat the eggs to a fluffy mass.
  4. Add the sugar as soon as the eggs are lightly beaten. Allow everything to mix until you get a pale foamy mixture.
  5. Stir in between the melting chocolate with butter. Pour the melted chocolate and butter mixture into the beaten eggs. Also add the almond flour, coconut flour and baking powder. Mix everything briefly with the handmixer.
  6. Preheat the oven to 356°F / 180 ° C.
  7. Take a regular baking dish and cover the bottom and the edges with a sheet of parchment paper. The butter will cause the paper to stick to the dish. Pour the chocolate batter into the baking dish. Smooth it.
  8. Chop up the pecan nuts and sprinkle a layer on top of the chocolate mix.
  9. Bake the batter for about 20 minutes in a 180 ° C oven. After baking, the cake will still be a little soft. It is intended that the inside of the brownies is still soft and moist. Let it cool down and cut in pieces.

Find your ingredients on Amazon:

100% pure chocolate unsweetened: Amazon US, Amazon Germany, Amazon UK

Almond flour: Amazon USAmazon GermanyAmazon UK

Coconut flour: Amazon USAmazon Germany, Amazon UK

Powdered Erythritol: Amazon USAmazon GermanyAmazon UK

KETO SOFT BAKED COOKIES

These cookies taste just like heaven. The are soft, flavourful and they are high in fat, low in carbs. They are the perfect keto pleasure after dinner.

It takes 5 minutes to mix all the ingredients together, 15-25 minutes to bake and you have yourself 9 delicious keto cookies.

Ingredients

Instructions

  1. Preheat oven to 300° F/ 150°C.
  2. In a mixing bowl, add the almond flour, coconut flour, powdered erythritol, salt, vanilla extract and baking powder. Mix.
  3. Add the butter and rub into the dry ingredients until fully combined.
  4. Add the egg and mix well.
  5. Take tablespoon sized pieces of the mixture and roll into balls, then press onto a lined cookie sheet.
  6. Bake for 15-25 minutes, until the edges are browned. The cookies will firm up as they cool.
  7. Leave to cool before storing in an airtight cookie jar.

Enjoy!

Find your ingredients on Amazon:

Almond flour: Amazon USAmazon GermanyAmazon UK

Coconut flour: Amazon USAmazon Germany, Amazon UK

Powdered Erythritol: Amazon USAmazon GermanyAmazon UK

Himalayan salt: Amazon USAmazon GermanyAmazon UK

 Vanilla extract: Amazon USAmazon GermanyAmazon UK

Baking powder: Amazon USAmazon GermanyAmazon UK

KETO FAT BOMBS

I’ve always been a sweet tooth, and our daughter loves herself some sweets too, especially after a meal. So we prepare these chocolate keto fat bombs, to eat as a dessert. You can prepare a whole batch and just store them in the freezer. They are super easy to make and they taste delicious!

Ingredients

Instructions

Add 1/2 cup of coconut oil, 1/2 of peanutbutter, 2 tbs of cacao powder, 3 tbs erythritol and 1/4 tbs vanilla extract in a steel pan or pot and heat it up on the stove on low heat.

Mix everything well together until it is has a smooth consistency.

Pour the mixture in a ice cube mold, or candy mold and put it in the freezer until set.

It’s best to keep the fat bombs in the freezer as the coconut oil tends to melt when it’s warm.

Enjoy!

Find your ingredients on Amazon:

Coconut oil: Amazon USAmazon GermanyAmazon UK

Organic peanut butter: Amazon USAmazon GermanyAmazon UK

Powdered Erythritol: Amazon USAmazon GermanyAmazon UK

 Vanilla extract: Amazon USAmazon GermanyAmazon UK


For our Dutch speaking Keto Fans: