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Peppermint Chocolate Donut Cake

Recipe Courtesy of Maggie Hyunh.
Course Dessert
Keyword Chocolate Mint
Recipe Creator Keto Chow Community Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Yields:

6 donuts

Ingredients:

DONUTS

CHOCOLATE PEPPERMINT GANACHE

  • 1/2 cup heavy whipping cream
  • 2 tbsp sweetener
  • 1/2 cup sugar-free chocolate chips
  • 1 tsp peppermint extract
  • silicone donut mold (optional - if using a donut mold from a different material, you may need to grease them before putting the mixture in)

Directions:

  • Preheat the oven to 350F.
  • In a blender, standing mixer, or food processor, add coconut oil, mayo, vanilla, peppermint extract, and eggs together. Mix very well.
  • Add the heavy whipping cream.
  • In a separate mixing bowl, whisk together your dry ingredients until there are no clumps. Add your dry ingredients to the wet ingredients, making sure it's all incorporated.
  • Once your mixture is mixed, it is ready to be divided. Place your mixture into your donut mold. I made six donuts, though you could just as easily have seven from mixture.
  • Bake for 30 minutes.
  • To prepare your ganache, warm your heavy whipping cream in a saucepan with the sweetener until the sweetener dissolves. Then add your chocolate chips and let them melt. Once the chocolate is melted, stir in the peppermint extract.
  • Take your donuts and dip the tops into the ganache to coat them. Add toppings, if desired, right away before the ganache sets.
  • Store in a container in the fridge for up to one week.
Nutrition Facts
Chocolate Peppermint Cake Donuts
Serving Size
 
1 donut
Amount per Serving
Calories
410.4
% Daily Value*
Fat
 
36.1
g
56
%
Saturated Fat
 
19.9
g
124
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7.89
g
Cholesterol
 
119.5
mg
40
%
Sodium
 
554.8
mg
24
%
Potassium
 
540.7
mg
15
%
Carbohydrates
 
48.9
g
16
%
Fiber
 
8.8
g
37
%
Sugar
 
1.6
g
2
%
Sugar Alcohol
 
36.16
g
Net Carbs
 
3.86
g
Protein
 
12.4
g
25
%
Vitamin A
 
593.48
IU
12
%
Vitamin C
 
22.96
mg
28
%
Calcium
 
212.55
mg
21
%
Iron
 
1.46
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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Ingredients:

DONUTS

CHOCOLATE PEPPERMINT GANACHE

  • 1/2 cup heavy whipping cream
  • 2 tbsp sweetener
  • 1/2 cup sugar-free chocolate chips
  • 1 tsp peppermint extract
  • silicone donut mold (optional - if using a donut mold from a different material, you may need to grease them before putting the mixture in)
Nutrition Facts
Chocolate Peppermint Cake Donuts
Serving Size
 
1 donut
Amount per Serving
Calories
410.4
% Daily Value*
Fat
 
36.1
g
56
%
Saturated Fat
 
19.9
g
124
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7.89
g
Cholesterol
 
119.5
mg
40
%
Sodium
 
554.8
mg
24
%
Potassium
 
540.7
mg
15
%
Carbohydrates
 
48.9
g
16
%
Fiber
 
8.8
g
37
%
Sugar
 
1.6
g
2
%
Sugar Alcohol
 
36.16
g
Net Carbs
 
3.86
g
Protein
 
12.4
g
25
%
Vitamin A
 
593.48
IU
12
%
Vitamin C
 
22.96
mg
28
%
Calcium
 
212.55
mg
21
%
Iron
 
1.46
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat the oven to 350F.
  • In a blender, standing mixer, or food processor, add coconut oil, mayo, vanilla, peppermint extract, and eggs together. Mix very well.
  • Add the heavy whipping cream.
  • In a separate mixing bowl, whisk together your dry ingredients until there are no clumps. Add your dry ingredients to the wet ingredients, making sure it's all incorporated.
  • Once your mixture is mixed, it is ready to be divided. Place your mixture into your donut mold. I made six donuts, though you could just as easily have seven from mixture.
  • Bake for 30 minutes.
  • To prepare your ganache, warm your heavy whipping cream in a saucepan with the sweetener until the sweetener dissolves. Then add your chocolate chips and let them melt. Once the chocolate is melted, stir in the peppermint extract.
  • Take your donuts and dip the tops into the ganache to coat them. Add toppings, if desired, right away before the ganache sets.
  • Store in a container in the fridge for up to one week.

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