Red Velvet – Oh yes….
Red Velvet Donuts are by far THE staple of Valentine’s Day but in our world – every day is your birthday, you can have summer in December, we support suns out guns out in the winter, and you can have it your way – every day. So why not fire up that oven and bake yourself this delectably colorful mouthful of goodness? Go ahead – we won’t tell. You deserve it!
These donuts are not only extremely moist in consistency but when done right, they deliver a warming “crunch” sound as the outsides stiffen just a touch. Keep those mouth senses on high alert because you can expect to be bombarded with a pudding-like texture on the inside…kind of like if ice cream and cake had a baby. You’ll have a zen-like ying n’ yang experience as the chocolate and vanilla flavors with an eager coconut finish blow your mind.
I am so happy I found these. Growing up, my mother would make red velvet cakes all the time for her book club. These remind me of her and the good old days. I was surprised at how well this ketogenic version tasted. To me, this is proof that you do not have to sacrifice flavor and fun with keto. I hope you enjoy these as much as I do.
¾ cup almond flour
¼ cup golden flaxseed meal
¼ cup erythritol
1 teaspoon vanilla extract
1 teaspoon baking powder
2 large eggs
3 tablespoons coconut oil, melted
¼ cup unsweetened coconut milk (from the carton)
1 tablespoon unsweetened cocoa powder
20 drops red food coloring
Pinch of salt
Pink Keto Icing
¼ cup powdered erythritol
1 tablespoon coconut oil
2 tablespoons heavy whipping cream
½ teaspoon vanilla extract
5 drops red food coloring
1)Pre-heat oven to 350F.
2)Mix all dry ingredients together for the donut batter.
3)In a separate bowl, combine all the wet ingredients for the donut batter (melt coconut oil if needed).
4)Slowly add the wet ingredients to the dry, mixing together well until consistent.
5)Once the mixture is thoroughly combined, pour the mixture into a plastic bag.
6)Slice a small hole in the plastic bag and use it to pipe the batter into each indent of your mini donut tray (about 3/4 full).
7)Bake in the oven for 13-15 minutes or until a toothpick comes out clean. If you’re making larger size donuts, it will take 18-20 minutes.
8)While the donuts are in the oven, create the icing. Start by using a coffee or spice grinder to powder the erythritol.
9)Once powdered, add the other ingredients and stir together until everything is combined.
10)Once out of the oven, dunk each donut and decorate how you want. You can let the icing harden by placing in the refrigerator.
Serve & Devour!