Keto Glazed Donut Balls
Delicious and guilt-free keto glazed donut balls, perfect for cozy autumn mornings with a warm embrace of flavor.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or your preferred sweetener)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/3 cup unsweetened almond milk
- 2 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
Glaze
- 1/4 cup powdered erythritol for glazing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the almond milk, eggs, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture, stirring until just combined; be careful not to overmix.
- Using a small cookie scoop or your hands, form the dough into small balls (about the size of a golf ball) and place them onto the prepared baking sheet, ensuring they are spaced apart.
Baking
- Bake the donut balls in the preheated oven for 10-12 minutes, or until golden brown.
- While your donut balls are baking, prepare the glaze by mixing the powdered erythritol with a bit of almond milk until you reach your desired consistency.
- Once the donut balls are cool, dip them in the glaze and return them to the baking sheet to allow the glaze to set.
Notes
For success, measure ingredients carefully and avoid overmixing. Feel free to adjust sweetness to taste. Store leftovers in an airtight container in the fridge for up to a week or freeze for up to three months.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 4gProtein: 3gFat: 8gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 1g
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