Guys, I am having SO much fun with this Halloween stuff. Maybe it’s because we don’t have kids so I never get a chance to decorate food like this. Plus these chocolate glazed Keto donuts were a great excuse to make and eat some ganache.
These cute little spider web donuts are not at all difficult to make. Honestly, the donuts whip up like no big thing. The topping is even easier, warm cream added to milk chocolate, and some creative web making. I swear, if you can wield a toothpick you won’t have any problems creating this simple design.
Low Carb Chocolate Glazed Spider WEb Donuts
These chocolate glazed keto donuts are soft and tender, with a wonderful melt in your mouth milk chocolate glaze.
You won’t find any refined sugars or gluten in these donuts either, we don’t need ’em!
If you’re down for chocolate glazed donuts, this will do the trick. And just to note, these are a cake style baked donut. We don’t cook them in hot oil, or make fancy pastry.
Oh yes, cakey, sweet, tender, and gooped with chocolate – a definite win.
What sweeteners Work Best
For the chocolate glazed keto donuts batter, I used allulose. I have been baking more and more with allulose because it does not have any cooling sensation, and I love the taste and texture it creates in baked goods. It really does bake up like sugar.
Liquid sweeteners do not work well in this recipe because it throws off the balance between liquid and dry ingredients and will cause texture issues.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Tips for the donut batter
- Make sure you sift your dry ingredients very well. Almond flour tends to be lumpy and sifting lightens the dry ingredients helping to create a great crumb.
- Use room temperature ingredients, especially the eggs. When you add cold eggs to melted butter they have a tendency to seize up the batter. A trick I use if I forget to take the eggs out is to add them to a bowl with hot tap water. It only takes a minute or two to warm the eggs up enough to prevent the batter from seizing.
- When adding the liquid ingredients to the dry ingredients make sure you do not over blend. Simply mix the dry and liquid ingredients together until everything is wet.
Tips for the chocolate ganache
The ganache is SO easy to make. Simply add warm cream over sugar-free chocolate chips, let it sit for a minute or two, and then blend them both together until glossy.
That’s the easy part. The more difficult part is waiting for the ganache to get to the right texture for pouring. If you pour too soon, your ganache will simply pour off your donuts. Wait until it is too thick and it won’t pour.
I find 10 minutes at room temperature usually brings the ganache up to proper pouring thickness.
Add a piece of parchment paper under a cooling rack to collect the poured ganache. You will have a ganache leftover, and there will be a pool of chocolate on the parchment. Scrape the ganache off the parchment and save it! You can store it in the fridge and use it over low carb ice cream, or for a dip for fresh strawberries. No sense letting it go to waste!
TIP: HOW TO MAKE BLACK CHOCOLATE
The Simple spider web Decorating Trick
It’s so easy to do. I am not the best food decorator, but I have a few tricks up my sleeve sometimes.
- Once the ganache reaches the right thickness, generously pour it over the donuts. Ensure the entire donut is coated. You can use a butter knife to cover gaps if you need to, so long as the ganache is still glossy.
- Melt the white chocolate (do not use a microwave). The easiest way to melt a small amount of chocolate is to place it in a pastry bag without the tip snipped off. Place the bag in a cup filled with hot water and let it sit for 5 minutes or until the chocolate is completely melted. The microwave will burn and cause the chocolate to harden quickly and lose its fluidity.
- place inside a pastry bag fitted with a 00 tip. Or if you do not have a pastry bag, use a freezer bag, and snip off the corner, it works just as well.
- Spiral the white chocolate around the donut while the chocolate ganache coating is still glossy. It doesn’t have to be perfect; just spin it around and around until you can’t add any more spirals.
- Grab a toothpick ( I used a wooden Skewer) and start from the donut’s inside and pull straight down. Do this about every half-inch to an inch around your donut. This method creates that nifty looking spider web.
Storage & Serving Suggestions
So long as these chocolate glazed keto donuts are covered they will last on the counter for up to two days before they start to lose their freshness.
You can store them in the fridge to gain an extra day of freshness.
If you keep them out on the counter, the donuts will be tender and cake-like, with a soft glaze. From the fridge, the donuts firm up much like a regular old fashioned donut, and the ganache takes on a completely different texture, thick, gooey, and oh so good.
You can guess my vote is for the fridge.
You can freeze the donuts unglazed for up to a month so long as they are stored in an airtight container.
Looking For More Fun Low Carb Halloween Treats?
We have a few very cute and easy halloween desserts for you to make this season:
Chocolate Donut Batter
- 1 1/4 cup fine ground almond flour
- 1/2 cup granular allulose (see blog post notes for recommended replacements)
- 2 tsp gluten-free baking powder
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1/4 cup melted butter
- 1/3 cup sour cream
- 2 large eggs
- 1/2 tsp vanilla
- 2 Tbsp cocoa powder
Chocolate Glaze & Spider Web Pattern
- 1/2 cup sugar-free Chocolate Chips (I used Milk Chocolate)
- 1/2 cup heavy cream
- 4 Tbsp sugarfree white chocolate chips melted
- Black food dye
Chocolate Donut Batter
- Preheat oven to 350F and grease and prepare a donut pan.
- In a medium-size bowl, sift almond flour, allulose, baking powder, xanthan gum, and salt. Set aside.
- In a separate medium-size bowl, add the room temperature eggs, vanilla, melted butter, sour cream and cocoa powder and blend until well combined.
- Pour the wet ingredients into the dry and mix only until combined. Do not over mix.
- Place batter into a large pastry bag with a large opening (no tip required) and pipe the batter evenly into the donut pan cavities.
Give the pan a few gentle taps on the countertop to release any bubbles and to even out the better you can go back with the back of a spoon to even out the batter if you need to.
- Bake for 15 minutes in a 350F oven and then gently place a loose piece of tin foil over the donuts to prevent over-browning.
Bake for another 5-7 minutes or until the donuts are golden brown and cooked all the way through. Use a toothpick to test doneness.
Sugar-Free Ganache & Spider Web Spiral
- Pour sugar-free chocolate chips into a medium-sized bowl and set aside.
- Warm heavy cream until bubbles form on the rim of the pan. Do not boil. Add the black food dye to the heavy cream and stir to combine.
- Pour the warm cream over the chocolate chips and let sit for 4-5 minutes. The cream will melt the chocolate perfectly during this time.
- Stir the ganache until dark and shiny, if the chocolate isn't quite the right color you can add more food dye at this stage.
- Allow the ganache to cool for 5 more minutes before pouring over the donuts.
- Melt the white chocolate chips and add them to a piping bag. ( do not use a microwave - see notes below) You do not need a tip for this, you can snip off the end of the piping bag, and that works just fine. Start at the outside rim and draw a spiral all the way to the center of the donut.
- Using a toothpick or skewer, draw lines from the center of the donut out to the rim. This will create a spiderweb pattern.
- Cool the donuts before serving.
- In this recipe Xanthan gum is optional. The donuts turn out fine without it but the final texture is MUCH better if you include it.
- Use room temperature eggs in this recipe to prevent the butter from seizing.
- Be sure to grease your donut pan very very well.
- Don't skip the tin foil step in the baking instructions. Almond flour has a tendency to over brown, to avoid this use the tin foil trick.
- If your donut pan is on the thin side, or if using silicone, place them on a cookie sheet before placing it into the oven. This helps to prevent over-browning from the bottom.
- Add a piece of parchment paper under a cooling rack to collect the poured ganache. You will have a ganache leftover, and there will be a pool of chocolate on the parchment. Scrape the ganache off the parchment and save it! You can store it in the fridge and use it over low carb ice cream, or for a dip for fresh strawberries. No sense letting it go to waste
- The easiest way to melt a small amount of chocolate is to place it in a pastry bag without the tip snipped off. Place the bag in a cup filled with hot water and let it sit for 5 minutes or until the chocolate is completely melted and smooth. Using the microwave to melt a small amount of chocolate can cause the chocolate to seize up and be difficult to pipe and spread.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 34gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 123mgSodium: 356mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 2gProtein: 9g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.