Supreme Glazed Chocolate Donuts 🍩🎥 gluten free, dairy free & keto

25 comments

    • Paola says:

      Pretty much yeah! But search the site for gougeres (or cheese puffs), there’s a full recipe for those xo enjoy! 🙂

  1. Kari says:

    Since this doughnut recipe does not contain any eggs could I just leave out the almond flour and go coconut all the way? Superfine almond flour is not even heard of here in Spain.

    • Paola says:

      Hi Kari! Unfortunately the recipe does contain 3 eggs, so all coconut comes out weird. You can buy the almond flour online? Sites like iherb.com are great xo!

    • Michelle says:

      Im n germany & we are just starting to get it here. Check the organic stores. I was getting the finely ground almonds & blitzing it in my food processor. Usually works ok

      • Paola says:

        If you’re doing it yourself make sure to sieve it (I’ve never been able to manage to get properly finely ground almond flour this way though)

  2. Kari says:

    Autsch! I read too fast and managed not to notice the eggs.

    I’ll check iHerb for the superfine almond flour. It’s just that they take forever to deliver…

  3. Lourdes says:

    My son has celiac and love the fact that you posted the recipe, but do u sell them. I burn what i bake…lol

    • Paola says:

      Lol unfortunately I don’t sell them! But trust me that when I first started baking in college I used to burn everything too 😉

    • Paola says:

      Hi Carlos! In pretty much every single supermarket, amazon, etc. It’s a VERY common baking product, probably as common as flour and sugar itself. There are simply different types of cocoa, and when you use baking powder for this recipe you want to use the Dutch processed one 😉 xo!

  4. Sarah says:

    These are in the oven right now. Smells so good and they look great. I’m going to try out a peanut butter glaze, at my husband’s request.

  5. Roberta says:

    I was wondering if you calculate sweeteners in the nutrition facts…in the case of this last recipe in aprticular, but also as a general rule. Could you please confirm it or explain your way of calculate them? I mean: somebody count half the amount of carbs they add, somebody doesn’t ount them at all “because they’re not digested”-I find this point too personal, it may vary and I don’t consider it a good method in a public resources: it’s far better to calculate total carbs, with the separated voices of sugars/fibres/polialcohols so that everyone that knows how these sweeteners affect him/her personally can make his/her own counts and see if the recipe can be ok without variations… Thank you!

    • Paola says:

      Hi Roberta! You are right, whether you count them or not is a personal choice. Which is the reason why we (and most other keto blogs) also omit them from our counts. The other reason why I choose to omit them when calculating facts for you guys, is that many of you use varying sweeteners with varying counts (thing erythritol and xylitol). xo!

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