Low Carb Peanut Butter & Chocolate Donuts

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Low Carb Peanut Butter & Chocolate Donuts



Low Carb Peanut Butter & Chocolate Donuts



Low Carb Peanut Butter & Chocolate Donuts



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The donut pan may be one of the greatest gifts ever to the low carb diet. That’s not just hyperbole, my friends. It’s such a pleasure to create new and delicious low carb donut recipes that don’t send my bloods sugar skyrocketing. That donut pan has paid for itself 10 times over!

(1 votes, average: 5.00 out of 5)
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Low Carb Peanut Butter & Chocolate Donuts

Ingredients

    Donuts:
  • 1/4 cup creamy peanut butter
  • 1/4 cup butter
  • 1 cup almond flour
  • Sweetener equivalent to 1/3 cup sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 4 to 6 tbsp water
  • 1/4 cup sugar-free chocolate chips
  • Chocolate Drizzle (optional)
  • 1 ounce sugar-free dark chocolate, chopped
  • 1 teaspoon coconut oil

Instructions

  1. Preheat the oven to 350F and grease a donut pan. If you have a 6 well donut pan, you may need to work in batches (makes about 8 to 10 donuts).
  2. In a microwave-safe bowl, melt peanut butter and butter together until smooth.
  3. In a medium bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the eggs, vanilla extract, melted peanut butter mixture and 1/4 cup water until well combined. Stir in chocolate chips. Add additional water if the batter is very thick (it should be scoopable but not pourable).
  4. Fill the donut wells about 2/3 full and bake 15 minutes, until golden and firm to the touch. Let cool 10 minutes in the pan and repeat with any remaining batter. You may need to thin the batter with additional water.
  5. For the chocolate drizzle, melt the chocolate and coconut oil together in a microwave safe bowl. Drizzle over the cooled donuts.

Yield: 8 Donuts (servings)

Food energy: 227 kcal

Total fat: 19.30g

Calories from fat: 173

Carbohydrate: 7.74g

Protein per serving: 6.92g

Total dietary fiber: 3.91g

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Judith
Judith

I would never use peanut butter because there is starch in all peanuts that raises blood sugars from the mouth when it hits the amylase enzyme in the saliva. Since starch raises blood sugars the fastest and highest of all carbs, I never eat it and would never recommend it to anyone. Peanuts are not magic and the almond flour with NO starch is a much better choice. Cashews also have some starch in them so I stopped eating those as well. When I stopped eating any of the sugar-bomb fruits, my A1c dropped the biggest amount, .8 mg/dL from… Read more »

MaryClaire Petro
MaryClaire Petro

I need to be dairy free and have had trouble subbing something for the butter in peanut butter recipes … any suggestions. Thanks for your help.

Karen
Karen

Apple sauce works and so does mashed bannana

MaryClaire Petro
MaryClaire Petro

Thanks, Karen. I still would want the recipe to be low carb, so applesauce and banana won’t help here. I would like to know what fat other than real butter or fake butter would work. Just thought the author might have some insight as to why fake butter separates from the peanut butter and what might be a good substitute. (When I say fake butter, I’m referring to the dairy-free spreads like Earth Balance, etc.)

Lisa
Lisa

I wonder if coconut oil not melted would work

Sandie
Sandie

These look great. Which pan do you use?

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