If you’re looking for a sweet, filling, tasty, sugar-free and healthy food item, these cake rings will be perfect for you. We had initially thought about making ‘donuts’ but being from Napa, California, the culinary hub of the world, we couldn’t justify these to have the texture to be considered ‘donuts.’ The texture resembles a cake more so than a donut. That’s one thing about recipes that use almond flour over refined flours: the chemistry of almond flour won’t let you create something that has a complete ‘melt-in-your-mouth’ texture.
Another thing to note here is that erythritol does have a slight cooling effect which can be reduced a bit if you are able to super fine grind it to imperceptible dust. That is something you won’t find in the market or easily be able to do yourself without a powerful industrial grinder. On the bright side, for most people, this isn’t a deal-breaker but we would like you to know all this before you shell out your time and money to make this recipe.
However, you can still use Energy Pods as a glaze for a regular donut if you’re fine with having a donut containing refined carbohydrates. The Energy Pods are tastier than pretty much any chocolate you can find in the market so they will compliment as a dip for anything you throw at it… which is what ended up doing: we broke the donuts into smaller pieces and dipped it into the remaining Energy Pods!
Prep Time: 10 mins | Cook Time: 12 mins | Servings: 6 donuts
- 1-1/4 cup almond flour 125 grams
- 1/3 cup granulated erythritol 70 grams
- 2 eggs
- 2 tablespoons Ketogeek ghee
- 2 tablespoons buttermilk
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon monk fruit extract
- 1/8 teaspoon salt
- 1 x Chocolate Fudge Energy Pod (Room Temperature) OR 1 x White Chocolate Strawberry Energy Pod (Room Temperature)
- Pre-heat oven to 350F.
- In a large bowl, whisk together all dry ingredients: almond flour, erythritol, baking powder, xanthan gum, and salt.
- In another bowl, lightly beat the eggs and then whisk in the melted ghee, buttermilk (or nutmilk, milk, water), vanilla extract, and monk fruit extract. Pour wet mixture into bowl with the dry mixture and stir to combine.
- Pour the batter into six 3-inch donut cavity mold, filling about 3/4 full. Tap or gently agitate the mold to even the mixture and release air bubbles. Tip: place batter inside of a ziplock bag and snip one of the bottom corners off - this will allow for better control while piping batter into the mold.
- Bake donuts in the oven at 350F for 10 minutes. Check with toothpick or use an instant-read thermometer to read an internal temperature of 180F - 190F.
- Remove donuts from the oven and let cool in pan for 5 minutes.
- Empty your Energy Pod into a bowl for dipping the donuts, gently warm in the microwave as needed to help the Energy Pod flow.
- Carefully remove the donuts from the pan after cooling for 5 minutes, place them on a wire rack and then place the donuts back into the oven at 350F for 2 more minutes. This will develop a crispy texture on the outside while trapping the moisture inside.
- Remove the donuts from the oven, cool them on the rack and glaze with the Energy Pods. Serve as is if you like a fresh, warm donut.
- If you want the Energy Pod Glaze to set, refrigerate for about 10 - 15 minutes and serve.