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!
Low Carb Peanut Butter & Chocolate 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
- 1 ounce sugar-free dark chocolate, chopped
- 1 teaspoon coconut oil
Chocolate Drizzle (optional)
- 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).
- In a microwave-safe bowl, melt peanut butter and butter together until smooth.
- 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).
- 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.
- For the chocolate drizzle, melt the chocolate and coconut oil together in a microwave safe bowl. Drizzle over the cooled donuts.
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I made these Saturday, 01.11.2020. They were surprisingly light; more like a donut-shaped muffin than an actual donut. Perhaps weighing the almond flour resulted in their being lighter? I’d double the glaze, as there was nowhere near the amout that I wanted. Tasty enough, but with that “back of your throat dryness” that seems common to so many baked goods I’ve made with almond flour. As there are more low-carb donut recipes out there, I don’t think I’m likely to make this recipe again. Not bad, but I don’t ever crave a donut enough to, as I mentioned, settle for… Read more »
I didn’t have a doughnut pan so I used muffin pan and cupcake liners. I halved the recipe because honestly-I didn’t think these would come out. They’re phenomenal! I’m going to make these on a regular basis and keep in freezer. I didn’t have chocolate chips or chocolate, instead melted 1 Tbsp pb, 1 Tbsp coconut oil, 1 Tbsp Hershey cocoa powder together and poured over them when they were warm. Stuck in freezer for a few minutes and it set up perfect. These were great- thank you for this wonderful recipe!
DANGER Will Robinson! I made these this morning. Two are gone already, they are so good! I didn’t expect these to turn out. The last time I made donuts, they were a huge failure, and I put away my pans, not ever expecting to use them again. Mine cooked for a total of twenty minutes before feeling firm enough to remove from the oven. Cooled in the pan for about 10 minutes, then popped right out. I used my 78% Lindt bar instead of SF choc. chips since I didn’t have any. They don’t have much peanut butter flavor. I… Read more »
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 »
Use all natural or organic pnut butter!
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.
Apple sauce works and so does mashed bannana
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.)
I wonder if coconut oil not melted would work
These look great. Which pan do you use?