Total servings = 14 (original) Per serving @ 26 g Net carb = 0.8 g Calories = 87 Total fat = 8.5 g Total protein = 2.1 g

Total servings = 14 (Chocolate) Per serving @ 34 g Net carb = 1.2 g Calories = 92 Total fat = 8.8 g Total protein = 2.2 g

INGREDIENTS

ORIGINAL

Coconut flour = 60 g / 1/2 cup

Baking powder = 1 1/2 tsp

Erythritol = 85 g / 1/4 cup (Or any keto sweetener to taste)

Salt = 1/2 tsp

Eggs = 2 large

Butter (melted) = 75 g / 1/3 cup

Whipping cream = 120 g / 1/2 cup

CHOCOLATE

Coconut flour = 60 g / 1/2 cup (Please note that there’s a typo error at the video stating that the Coconut flour is 90 g. It should be 60 g)

Baking powder = 1 1/2 tsp

Salt = 1/2 tsp

Erythritol = 120 g (Or any keto sweetener to taste)

Eggs = 2 large

Butter (melted) = 75 g / 1/3 cup

Whipping cream = 120 g / 1/2 cup

Unsweetened cocoa powder or dark choc powder = 30 g / 4 tbsp.

DIRECTIONS

Pre-heat oven to 338F or 170C.

2. In a bowl, mix all dry ingredients until well combined.

3. Add all the wet ingredients and mix until smooth. Adjust taste accordingly.

4. Grease donut pans and spoon batter into it until 1/2 or 3/4 full to allow space for the batter to rise.

5. Bake at lowest rack for about 15 mins. These donuts cook pretty fast so do not over bake them.

6. Remove donuts from pan and leave on metal rack to cool.