Low carb doughnut cookies are super easy to make, they’re gluten-free, chewy, and perfectly flavorful.
I don’t know about you, but I love cookies. However, eating low carb and having cookies every day isn’t exactly an option!
So that’s when I realized that I should probably come up with some low carb cookie recipes! This is one of them.
The recipe isn’t vegan-friendly since we’re using eggs and regular butter. However, it’s completely gluten-free!
Are These Cookies Keto Friendly?
If you are on a very strict keto diet, these doughnut cookies might be a little bit too high in carbs. It’s 16.3g of carbs per cookie.
But, it’s definitely a better option than most of the other sweets out there. Here is a keto-friendly cookie recipe you can try instead.
Why Low Carb Doughnut Cookies?
I came up with this name mostly because the cookies look like little doughnuts. However, another good thing about them is that they’re super soft.
In fact, once you cook them, it’s better to wait a little bit so they don’t fall apart. Once they’re colder, they’re good to dip in hot chocolate and eat.
When it comes to the taste of the cookies, the coconut comes out strong. So, if you’re not a fan of coconut flavor, it’s probably not a great idea to try this one.
Recommended: Lazy Ketogenic Shredded Coconut Cookies
Are These Cookies Sweet?
Since these cookies are low carb, you might think that they’re not sweet. That’s not true at all. Instead of regular sugar, I’m using erythritol.
I’ve already mentioned in another article that this granulated sweetener happens to be much healthier than its counterparts. There’s been some research done on it, read it here.
I’m not saying you should use it without limits since there needs to be more research done on it. However, it’s definitely the best sugar substitute out there right now.
Black Chocolate or No Black Chocolate?
You’ll notice that I’m offering to dip the cookies in black chocolate. That’s not necessary but it does add a little bit of bitterness to them that I absolutely love.
Plus, dark chocolate is very low in carbs and high in fats. So, it’s just one of those things you can eat no matter whether you’re on keto or low carb diet.
If you do make up your mind to use dark chocolate, make sure it’s 80-90%. Other dark chocolates may have added sugar which will significantly increase the number of carbs in each cookie.
Great with Tea and Coffee
We’ve eaten these low carb cookies this Christmas! They were absolutely delicious with tea and coffee. Other good news – they stayed soft for 4 days.
Thus, if you want them to melt in your mouth even after a couple of days, make sure you keep them in a tightly closed container. Otherwise, they’ll probably dry out since they’re mostly made out of flour.
However, even when they’re hard, you can simply dip them in some tea or coffee to soften them up. Simple, delicious, and mouth-watering!
You can also make a bunch of these for meal prep.
Watch Full Instructions
- 1 cup butter
- 2 large egg yolks
- 1 cup coconut flour
- 1 cup almond flour
- 2 tbsp almond milk
- 2/3 cup erythritol
- pinch of cinnamon
- 1/4 tsp salt
- 2.5 oz dark chocolate, (75%-90%)
- Preheat the oven to 350 F/180 C.
- Then beat the butter with erythritol and salt until it’s smooth. I’m doing it with a fork because I travel too much to have a blender! However, an electric blender would probably save you a ton of time and nerves.
- Separate egg yolks from egg whites (either by using a bottle or just the eggshells).
- Mix in the egg yolks and cinnamon. Afterward, add coconut and almond flour.
- Now mix everything until the dough is crumbly. Then, add almond milk.
- Finally, form little doughnuts and place them on the baking tray.
- Bake for 12-14 minutes until they’re golden. Let them cool down and dip in chocolate.
Nutrition Information:Yield: 22 Serving Size: 1 cookie
Amount Per Serving: Calories: 132.5Total Fat: 11.9gCarbohydrates: 16.3gNet Carbohydrates: 13.4gFiber: 2.9gProtein: 2.8g