Keto Chai Donuts (Dairy-Free)
These tender keto cake donuts are deliciously flavored with warming fall spices like cinnamon, cardamom, ginger, and allspice, and topped with a luscious spiced glaze.
Equipment
- 1 Whisk
Ingredients
For the donuts:
- 2 1/4 cups Wholesome Yum superfine almond flour
- 1/2 cup Besti monk fruit and allulose sweetener
- 1 teaspoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/4 teaspoon finely ground black pepper
- 4 large eggs room temperature
- 1 teaspoon apple cider vinegar
- 1/4 cup coconut milk room temperature
- 1/2 teaspoon real vanilla extract
For the glaze:
- 2 cups Besti monk fruit and allulose powdered sweetener
- 2 teaspoons real vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 3 to 4 tablespoons Coconut milk (or water)
Instructions
- Preheat the oven to 350 degrees F and grease 2 6-count silicone donut pans generously and set aside.
- In a large mixing bowl, add your almond flour, sweetener, and baking soda, and spices, and mix well.
- In a small mixing bowl, add your eggs, apple cider vinegar, coconut milk, and vanilla. Mix well.
- Add the wet ingredients to the dry and mix just until combined.
- Transfer your donut batter into a large ziplock bag.Cut one end of the ziplock bag (start small, you can make it bigger) and gently squeeze the donut batter into the doughnut pan. Do not overfill.
- Bake the donuts for 12-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool for 5 minutes, before removing them from the donut pan and placing them on a wire rack. Allow the donuts to cool completely.
- When you are ready to glaze the donuts combine all of the glaze ingredients in a small bowl adding the coconut milk (or water) a little at a time until you reach the desired constistancy.
- Carefully dip each donut into the glaze to evenly coat the top and return to the cooling rack for the glaze to set.
Notes
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 156kcalCarbohydrates: 6gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 62mgSodium: 116mgPotassium: 24mgFiber: 2gSugar: 1gVitamin A: 3IUVitamin C: 0.2mgCalcium: 11mgIron: 0.3mg
Tried this recipe?Let us know how it was!