Keto Chocolate Cake Donuts with Spaghetti Squash
Serves 8
10 mins prep
20 mins cook
30 mins total
These Keto Chocolate Donuts taste like a choco-vanilla cake with a rich chocolate glaze. Perfectly tender and with a nice crumb. Made with Coconut Flour and Spaghetti Squash, they're paleo and gluten-free too!
Glaze:
Preheat oven to 350°F.
Prepare muffin tin: Tear 6x6” piece of aluminum foil, place a finger in the middle and crumble and fold down the sides to make center of donut mold. Fold up edges, place in cavity of muffin tin and press firmly along the sides to line the tin. Grease foil with coconut oil.
Stir coconut oil and cocoa until blended.
Add in egg, vanilla, vinegar and milk. Whisk until chocolate-oil forms little clumps.
In a bowl, mix dry ingredients.
Add dry ingredients to wet, and whisk to form a thick batter.
Transfer spaghetti squash into bowl and stir.
Beat the egg white using a hand mixer until it forms stiff peaks, about 1 minute. Gently fold into batter.
Divide mixture evenly among muffin tin cavities around the raised middle, filling about ½-⅔ way up.
Bake for 20 minutes.
Let cool for 15 minutes and remove from foil.
In a shallow bowl, stir together ingredients for the glaze.
Dip top of donuts in glaze, set down, and sprinkle toppings as you please!
