Keto Donut Holes with Sugar Free Chocolate Ganache:
I’ve always really enjoyed baking, even more than cooking. However, cooking has taken on such a large role in my life once I started eating a keto and low carb diet. Baking is 100% about science and about accuracy. Which is why keto baking can be THAT much harder. Take what you know and throw all the regular rules about leavening, caramelization, and gluten development out the window. To say it simply… it’s freaking hard. I’ve had my fair share of keto baking failures, but from those failures I have really learned a lot. Luckily for you all (and me because dessert…and donuts… duh), trial and error helped me create this gem of a recipe. Keto Donut Holes with Sugar Free Chocolate Ganache are a delicious treat, have similar texture to a fried donut, but are softer and more cake like on the inside. I urge you to read through this post for some helpful tips and tricks, but the complete recipe is below!
- Mixing Bowl
- Rubber Spatula
- Measuring Cups and Spoons
- Pot for frying
- Tongs or Slotted Spoon
So, I tried this recipes three different times and did a few experiments. I find with keto and gluten free baking, more than just one test run is sometimes necessary to achieve a consistent and quality product. I highly recommend that you DO NOT BAKE these. They for one look rather unappetizing this way, and take on more of a dense texture than when fried. Frying achieves more of that crunchy and crispy outer coating you get on a fried donut hole. They’re not quite as cake-like on the inside as a classic donut however either, but I still found the texture enjoyable.
Make sure you always test one out when frying. Use whatever oil you like and keep the oil adjusted to 350F. The more donut holes you add in at a time, the more the oil can actually cool down. I fried my Keto Donut Holes in batches and placed the finished ones on a paper towel to remove the excess oil. For serving, I combined powdered Lakanto sweetener (a blend of erythritol and monk fruit that I personally prefer) and some pumpkin pie spice. You can just use the powdered sugar or even add cinnamon (or other flavors you choose) to the donut holes. To make the keto friendly chocolate ganache/sauce, I simply heated some heavy cream in the microwave for about 45-60 seconds and then added chopped Lily’s low carb chocolate to the bowl and whisked it together. Add more chocolate if you want a thicker consistency, but I find a 1:2 ratio of chocolate to cream to work great for dipping.
I hope you find this recipe a helpful way to enjoy a classic favorite, because these Keto Donut Holes with Sugar Free Chocolate Ganache have been on a regular rotation here in the Bon Appeteach kitchen! If you loved these Keto Donut Holes, be sure to check out some of my other breakfast goodies, like these Keto Blueberry Muffins (it has this wonderful crumble on top) and my Neapolitan Chia Pudding too!
Keto Donut Holes with Sugar Free Chocolate GanachePrint Recipe
- 1 1/4 cups Almond Flour
- 1/4 cup Almond Milk
- 2 Tbsp. Psyllium Husk
- 1/4 cup Monk Fruit Sweetener (or other low carb sweetener)
- 1/2 tsp Baking Powder
- 1 Egg
- 1 tsp Vanilla
- 1/2 tsp of Cinnamon or Pumpkin Pie Spice (for the donuts)
- Oil for Frying
- Optional: 1/2 cup Heavy Cream and 1/4 cup chopped Sugar Free Chocolate (for ganache) or Extra powdered monk fruit for dusting
In a bowl, combine the almond flour, psyllium husk, baking powder, monk fruit, and (optional) cinnamon or pumpkin pie spice. Stir together.
Stir in the almond milk, egg, and vanilla.
In a medium sized pot, heat oil for frying to 350F.
Use a cookie scooper to make 1" sized donut holes, roll each scoop into a ball for frying.
Fry in batches of 5-6 at a time to not overcrowd the pan. They should get to be a nice golden brown on the outside. Mine took about 8 minutes per batch. I highly recommend testing one out and to consistently check your oil temperature as you go and adjust if needed.
Remove cooked donut holes to a paper towel lined plate. To coat with "powdered sugar" place the donut holes in a bag with your favorite low carb powdered sweetener and shake till coated. This works best when they are just barely warm (otherwise it tends to clump and dissolve).
To make the ganache, heat the heavy cream in a microwaveable safe dish (I use a pyrex measuring cup) the heavy cream for about 45-60 seconds. Place the chopped chocolate into the bowl of heated cream and let it rest of about a minute. Whisk well until combine. It will thicken more as it cools. This ratio will make a thinner ganache (better for dipping).
Obtained using My Fitness Pal. I am not nor do I claim to be a nutritionist, so it is important to always verify the nutritional information as brands vary. I work hard to always provide the most accurate information as possible in hopes of making this easier for you, my readers!