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Low-Carb Chocolate Cake Donuts with Vanilla Glaze

Updated: Nov 27, 2020

This DD Dupe Will Send Your Tastebuds Straight to The Emerald City

There exist in the world two different types of doughnut lovers, team cake doughnut, and team yeast doughnut. I am team cake doughnut all the way. Now, don't get me wrong, I'll inhale a yeast type doughnut if placed before me, I have a HUGE sweet tooth, but if the choice is mine...let me eat cake!

Inarguably, there is an extra degree of difficulty when baking in a keto, low carb, sugar-free, dairy-free, or gluten free way. To cover all of these bases is even harder, but I'm here to tell you it can be done and done deliciously. It can be very tricky to find the right flour, milk, and sugar substitutes in the correct ratios. Due to an intolerance to gluten and dairy, I have been this type of baker for over a decade. My experience has afforded me drool-worthy baking success in the kitchen and in nearly every recipe I try and develop. At certain and very special times, however, I create something extra delicious. This is one of those times. These taste just like those little guys from the Wizard of Oz, which takes me straight back to my childhood. Hold on, let me wipe the drool off my face. Who else remembers sitting in school and getting one of these round, soft, moist, and sweet little donut holes as a special treat? Sweet sweet memories for sure.

Now, I would still love to enjoy these special bite-sized treats. But, alas, I cannot. My stomach will completely and utterly revolt. So I had to devise a way to recreate them. After a few batches and several tweaks, I've developed the most delicious recipe for these Mini Chocolate Cake Donuts which, may I add, come complete with a mouth-watering vanilla glaze. Even my husband and kids who generally don't like "healthy desserts" inhale these each and every time I bake up a batch. You'll be making these all the time. You're welcome and I'm sorry! Man are they good, just the right amount of chocolate flavor, soft and smooth on the inside, with that perfectly crystalized vanilla glaze on top. I wish I had one right now...I guess I know what I'll be baking up later! I know you'll enjoy this recipe as much as we do. They are keto, paleo, vegetarian, sugar-free, gluten-free, and dairy-free. Enjoy!

How they should look once baked

I'm going to get you my pretties!

Sooooo Good!

Low Carb Mini Chocolate Cake Donuts with Vanilla Glaze


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For the donuts:

1/2 tsp salt

1/2 tsp baking powder

1/4 c almond milk

4 Tbsp Nutpods Classic Chocolate Creamer *note: this item has become hard to find so you can sub with Nutpods Original

1 large egg

Mini Silicone Donut Sheet (This is the one I use, it's a perfect size)

For the glaze:

1 tsp vanilla extract or Nielsen-Massey pure vanilla bean paste I like the vanilla bean paste because it has a richer vanilla flavor and the specks of vanilla bean look so pretty in the glaze

***Note: I've linked the ingredients above because most you won't be able to find in the grocery store. I've experimented with many different brands and these yield the yummiest results! For example, the Blue Diamond almond flour is the perfect finely ground consistency and the NuNaturals Dutch Process cocoa powder has the most deeply chocolate flavor. So if you want these to come out right use the exact ingredients I do please!

Preheat your oven to 350 degrees. Spray your silicone donut sheet with coconut oil and place on a sheet tray, set aside. In a large mixing bowl combine the almond flour, coconut flour, oat fiber, cocoa powder salt, and baking powder and whisk together until thoroughly mixed. In a separate bowl, whisk until smooth the egg, milk, Nutpods chocolate, vanilla extract, and swerve. Add the wet ingredients to dry ingredients and mix until combined. Add the mixture to a large Ziploc bag or piping bag and cut off the tip of the bag. Pipe into the silicone donut molds, fill all the way to the top of each mold. Bake in your preheated oven for 18 minutes or until a toothpick comes out clean. Remove the silicone donut mold from sheet pan and cool on a wire rack in the mold for 5 minutes. Make the glaze by whisking together the Swerve confectioners, Nutpods original, and vanilla extract. Make sure the mixture is runny enough to drizzle off the end of your whisk. Set aside. Remove the donuts from the silicon molds and cool for 5 more minutes on the wire rack. Dip the top of each donut into the vanilla glaze and place back on the wire rack to cool completely, the glaze will harden as it dries. Alternately, you can drizzle the tops of the donuts instead of dipping if you want to cut back on the sweetness. Enjoy!

Comment below if you have any questions for me or if you made this recipe! I'd love to know what you think and how they turned out!

Nutrition Facts

Serving Size: 1 donut

Makes 18 mini donuts

Calories: 23

Total Fat: 1.8 grams

Net Carbs: .3 grams

Protein: .9 grams

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1 commentaire

These are delicious and my daughter loves them. Definitely can’t eat just one. Had one that crumbled when taking it out, that became my tester. 😊 Mine made 12 mini’s, although recipe says 18. Used exact ingredients, except I used Anthony’s cocoa powder. Will definitely make again. Thank you.

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