Chocolate Cobweb Donuts

Name: Chocolate Cobweb Donuts
Ingredients: 3 tbsps butter, softened; 1⁄4 cup heavy cream; 1⁄3 cup (55g) powdered Swerve; 4 eggs; 1 tsp vanilla; 3 tbsps unsweetened cocoa powder; 1 cup (100g) almond flour; 1 tsp baking powder; 1⁄2 bag LILY'S 55% Dark Chocolate Style Baking Chips; 1⁄2 bag LILY'S 55% Dark Chocolate Style Baking Chips; Sugar-free vanilla buttercream

Don't limit yourself to just one donut... these are keto friendly and guilt-free!

Ingredients & Directions

Ingredients

For Donuts:
3 tbsps

butter, softened
1⁄4 cup

heavy cream
1⁄3 cup

(55g) powdered Swerve
4

eggs
1 tsp

vanilla
3 tbsps

unsweetened cocoa powder
1 cup

(100g) almond flour
1 tsp

baking powder
1⁄2 bag

LILY'S 55% Dark Chocolate Style Baking Chips
For Topping:
1⁄2 bag

LILY'S 55% Dark Chocolate Style Baking Chips
Sugar-free vanilla buttercream

Directions

Equipment Needed 

oven

mixer

double boiler

stovetop

Preheat oven to 350F.

Blend butter, heavy cream and powered Swerve in the bowl of an electric mixer.

Beat in eggs and vanilla.

Blend in cocoa powder, almond flour and baking powder until batter is smooth, then stir in chocolate chips.

Fill donut molds about 3/4 of the way, then bake for 12-15 minutes (until donuts spring back when pressed).

Allow to cool for 10 minutes before removing donuts from molds.

Once donuts are completely cool, melt chocolate chips in a double boiler over gently simmering (not boiling) water. Stir chips constantly until melted.

Dunk the top half of each donut into the melted chocolate to coat, then allow to cool.

Pipe festive cobwebs on top using sugar-free vanilla buttercream, then enjoy immediately.