Low Carb Red Velvet Donuts

Low Carb Red Velvet Donuts 2019-01-31 11:52:55 Yields 24 These donuts end up being extremely moist. A crunchy outside with a pudding-like texture on the inside. The chocolate and vanilla flavors really come though, and the coconut finishes everything off with a fantastic flavor.
Prep Time
25 min

Cook Time
20 min

Total Time
45 min

Prep Time
25 min

Cook Time
20 min

Total Time
45 min
Red Velvet Donuts

  1. ¾ Cup Almond Flour
  2. ¼ Cup Golden Flaxseed Meal
  3. ¼ Cup Erythritol
  4. 1 Teaspoon Vanilla Extract
  5. 1 Teaspoon Baking Powder
  6. 2 Large Eggs
  7. 3 Tablespoons Coconut Oil, Melted
  8. ¼ Cup Unsweetened Coconut Milk (From The Carton)
  9. 1 Tablespoon Unsweetened Cocoa Powder
  10. 20 Drops Red Food Coloring
  11. Pinch Of Salt

Pink Keto Icing

  1. ¼ Cup Powdered Erythritol
  2. 1 Tablespoon Coconut Oil
  3. 2 Tablespoons Heavy Whipping Cream
  4. ½ Teaspoon Vanilla Extract
  5. 5 Drops Red Food Coloring

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  1. Pre-heat oven to 350F. Mix all dry ingredients together for the donut batter.
  2. In a separate bowl, combine all the wet ingredients for the donut batter (melt coconut oil if needed).
  3. Slowly add the wet ingredients to the dry, mixing together well until consistent.
  4. Once the mixture is thoroughly combined, pour the mixture into a plastic bag.
  5. Slice a small hole in the plastic bag and use it to pipe the batter into each indent of your mini donut tray (about 3/4 full).
  6. Bake in the oven for 13-15 minutes or until a toothpick comes out clean. If you're making larger size donuts, it will take 18-20 minutes.
  7. While the donuts are in the oven, create the icing. Start by using a coffee or spice grinder to powder the erythritol.
  8. Once powdered, add the other ingredients and stir together until everything is combined.
  9. Once out of the oven, dunk each donut and decorate how you want. You can let the icing harden by placing in the refrigerator.

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Low Carb Red Velvet Donuts


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