Keto Chocolate Mini Donuts with Matcha Glaze

 

Keto Chocolate Mini Donuts with Matcha Glaze
(Yield 14)

Donuts:
100g (1/3 cup + 2 tsp) The Key Dough Brownie Wise
2 tsp psyllium husks
1 tsp baking soda
160ml (2/3 cup) water
2 1/2 tbsp butter
2 eggs

Glaze:
1/2 cup erythritol, powdered
2 tsp matcha powder
2 tbsp alternative milk

Preheat oven to 400°F. Generously grease a non-stick donut pan. In a small pot, bring butter and water to a simmer. Remove from heat and add brownie mix, psyllium husks and baking soda. Stir for several minutes until very elastic. Allow to slightly cool then beat in one egg at a time. Distribute into donut moulds, filling all the way to the top. Use a wet finger and smooth out top surface. Rest for 10 minutes at room temperature. Bake for 15 minutes, then reduce heat to 350° and bake for 15-20 minutes. Try not to open the oven the whole time if you can to avoid deflating.

For the glaze:
Mix all ingredients in a bowl until thoroughly combined. Glaze donuts once cooled.

 

 

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