Keto Chocolate Donuts with Matcha Glaze

These Keto Chocolate Donuts with Matcha glaze are sprinkled with a generous amount of chopped dark chocolate. These donuts would be the perfect dessert for Christmas time due to the matcha’s bright green color! They can be decorated with other low carb candies like sugar-free peppermint candies. Once baked, the warm chocolate low carb donuts should be cooled completely and then dipped into the fresh matcha glaze made with heavy cream. Serve them immediately, so the glaze is still fresh!

How to store the donuts once baked and glazed?

Finished, cooled, and glazed donuts should be stored in an airtight container for up to three days. If they are not consumed within three days, they should be placed in the refrigerator.

Can I make the matcha glaze ahead of time?

No, the matcha glaze tends to thicken as it sets and will not glaze the donuts nicely. Please make the matcha glaze right before dipping the donuts.

Can I mix these with a food processor?

Yes! Using a food processor will result in a moister donut! However, it is okay if it is mixed by hand too.

Serving suggestion

Serve Matcha glazed donuts with other Keto treats like Keto Iced Matcha Latte https://www.carbmanager.com/recipe/keto-iced-matcha-latte.

Net Carbs

3.6 g
Fiber

3.3 g
Total Carbs

22.9 g
Protein

7.8 g
Fats

19.2 g

233 cals

Quantity

Serving Size

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Almond Flour

1-¼ cup
The Ultimate Icing Sugar Replacement by Swerve

⅓ cup
Baking Powder

1 teaspoon
100% Cocoa Special Dark by Hershey's

3 tbsp
Extra Virgin Olive Oil

1-½ tablespoon
Almond Milk

2 tablespoon
Vanilla Extract

1 teaspoon
Coarse Kosher Salt by Morton

⅛ tsp
Raw Egg

2 large
The Ultimate Icing Sugar Replacement by Swerve

⅓ cup
Organic Japanese Matcha Powder by Jade Leaf

1 tablespoon
Sugar-free Whipped Heavy Cream by Land O Lakes

6-½ tbsp
90% Cacao Supreme Dark Chocolate by Lindt

1 squares

Step 1

Combine the almond flour, Swerve, baking powder, cocoa powder, kosher salt together in a medium-sized bowl with a whisk.
Step 2

Add in the olive oil, almond milk, vanilla extract, and eggs. Mix well with a rubber spatula.
Step 3

Prepare a donut pan using nonstick cooking spray. Scoop five teaspoons of batter into each of the donut cavities using a teaspoon-sized cookie scoop. Spread the batter smooth.
Step 4

Then bake the pan with the batter for 12-15 minutes until puffed and cracked. Allow the donuts to cool for several minutes. Take a butter knife and run the knife around the edges of each donut. Gently remove them from the pan and place them on a cooling rack.
Step 5

Once the donuts are cooled, prepare the matcha glaze by combining ⅓ powdered erythritol, match, and heavy cream.
Step 6

Only prepare the glaze as soon as you are ready to dip them as it tends to thicken as it sets. Place the donuts top side down into the glaze. Pick them out of the glaze and place them back onto the cooling rack.
Step 7

Sprinkle chopped dark chocolate on one half of the donut. Store in an airtight container for up to one week in the fridge.