Oh my gosh you guys! I friggin’ love these Keto Chocolate Chip Donuts. They remind me of those chocolate chip muffins that you can find at Tim Hortons… the muffins loaded with sugar and carbs. These are just as delicious but totally low carb and sugar-free. For the win!
Bonus that these Keto Chocolate Chip Donuts are super easy to make! The only special piece of equipment that you need is a donut baking form/pan. You can find them at Walmart for cheap. Mine has six spaces for batter and so make six donuts at a time. My only tip is to grease the pan really well so that the donuts slip out easier once they are baked.
How to make these chocolate chip donuts:
In a medium bowl, combine first five ingredients.
Mix well until a soft dough forms, add chocolate chips.
Divide into six portions and spoon into a greased donut pan.
Use a spatula to press the dough evenly into each donut form.
Bake for 12 mins at 350.
Makes 6 donuts.
Keto Chocolate Chip Donuts store really well in the freezer for up to three months… if you can save any of them for that long! I like to have one with my morning coffee or while on the run ferrying the boys around to their various activities.
If you are not quite ready to commit to purchasing a donut baking form, not to worry! You can totally use this batter to create a keto chocolate chip cookies. Just scoop the batter into tablespoon sized portions and onto a parchment paper lined baking sheet. Bake at 350 degrees for about 10 minutes and BAM! you have keto chocolate chip cookies. Be sure to check out my other keto cookie recipes if you have a hankering…
Tips for Holiday Baking:
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that compliment each other and look good plated together. For example every year I like to make Candy Cane Brownies, Eggnog Cookies, Cranberry and Pistachio Shortbread and Peppermint Dipped Chocolate Cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers (aff link) to save a mixture of cookies and bars in my freezer so that I have them ready to go for parties and gatherings all season long.
- Almond flour is my personal favorite for consistency and flavour. I like to purchase the Kirkland brand almond flour from Costco.
- Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour. I like the Red Mill brand.
- Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.
- Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 53mgSodium: 160mgCarbohydrates: 19gFiber: 2gSugar: 13gProtein: 6g