It took me a while, but finally, I got there.  What I mean by that, that it is nice to have at home all the “weird” or uncommon ingredients available for low carb baking. And I don’t need to run around to grocery store to locate them. So each time I am craving something, I can readily make it by myself.

I came a long way to obtain donuts as they look in the picture today. At first, I did not have a donut pan, so I just made the donuts flat in a baking pan. Then, I improved my chocolate glazing; from spreading with a spatula on top to just dipping the donut into the glaze.

My only dilemma is: To do or not to do? so much work and the donuts disappear within few hours after they are made.

Preparation time: ~30 minutes. Baking time: ~23 minutes.

INGREDIENTS:  12 donuts


  • Almond flour- 2/3 cup
  • Coconut flour – 1/3 cup
  • Whole Psyllium Husks Powder – 1 tablespoon
  • Baking powder – 1 teaspoon
  • Xanthan gum – 1 teaspoon
  • Cold tap water – 1 cup
  • Butter, unsalted  – 60 grams
  • Pure vanilla extract – 1 teaspoon
  • Stevia – 6 packets
  • Eggs – 3 large
  • Coconut Oil – for greasing the donuts pan

Chocolate glaze:

  • Butter, unsalted  – 60 grams
  • Cocoa powder – 1/2 cup or 3 tablespoons
  • Pure vanilla extract – 1 teaspoon
  • Stevia – 6 packets
  • Unsweetened cashew milk – 2/3 cup


Donuts: Preheat oven to 390F. In a large bowl, mix well all the dry ingredients; almond flour, coconut flour, psyllium husks powder, baking powder, xanthan gum, and stevia. In a small metal pan, melt the butter, water, and pure vanilla extract. When all the butter is melted, pour the water mixture into the dry blend and mix well by hand.  Allow the dough to cool down for 5 minutes. Add three eggs and mix the dough with a hand mixer. Grease two donuts pan (6 donuts per pan) with coconut oil. Transfer the dough with a teaspoon into the pan and form the donuts. Wet your fingers with water if needed to help shape the donuts. Bake for ~23 minutes and allow the donuts to cool down in the pan for 10 minutes before removing.

Chocolate glaze: In a small metal pan, melt the butter. Stir in cacao powder, stevia and vanilla extract. Add unsweetened cashew milk and mix well to a uniform glaze. Dip the donuts one by one into the glaze, and allow to chill out in the fridge for 30 minutes before serving.

One donut is about 4 g of carbs (out of the 4 g carbs, 2 g is fiber so about 2 g digestible carbs), 13 g of fat and ~140 calories, most of the calories come from fat.

Bon Appetit!


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