Chocolate, vanilla and coconut come together to make red velvet like you’ve never tasted before – and in a way that you won’t feel too guilty for eating one…or two.
Serves 9
Ingredients
For the donut:
¼ cup Erythritol
½ cup coconut flour
2 tbsp. cocoa powder
¼ cup coconut oil
½ cup coconut milk
½ tbsp. vanilla extract
¼ tsp. salt
¼ tsp. baking soda
4 eggs
¼ tsp. apple cider vinegar
¼ tsp. liquid stevia
1 tsp. red food coloring
For the icing:
¼ cup powdered erythritol
4 oz. cream cheese
4 tbsp. butter
2 tbsp. heavy cream
½ tsp. vanilla extract
1 tsp. red food coloring
Directions
- Sift the coconut flour, cocoa powder, salt and baking soda, and mix.
- Mix the eggs, erythritol, vanilla, coconut oil, coconut milk and red food coloring. Add them into the dry ingredients and mix again.
- Divide the batter between the molds in the donut tray. Bake in a preheated oven at 335°F for 16-18 minutes.
- Remove the donuts from the trays and cool for 10 minutes.
- In a pan, heat the coconut oil to its smoking point and fry the donuts on both sides. Drain them in a paper towel.
- Combine the butter, cream cheese, heavy cream, vanilla and powdered erythritol, beating until it has a fluffy consistency. Add the food coloring, mix again, and frost the donuts.
Nutritional Info per Serving
Calories: 150
Fat: 15g
Net Carbs: 2g
Protein: 2g
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