Keto Chocolate Donuts (Secret Ingredient: Pork Panko)

Ingredients

Donuts

• 1/2 cup pork panko, finely ground
• 1/4 cup unsweetened cocoa powder
• 1/2 cup Magic Baker sweetener
• 2 tbsp coconut flour
• 2 tsp baking powder
• 1/4 tsp xanthan gum
• 1/4 tsp salt
• 2 large eggs, separated
• 1/2 cup egg whites (or whites from 4 eggs), room temperature
• 1/2 cup keto milk
• 2 oz cream cheese, softened
• 2 tbsp melted butter
• 1 tsp vanilla extract

Glaze

• 1/4 cup powdered Magic Baker (or your favorite powdered keto sweetener)
• 1 tbsp heavy cream
• 1–2 tbsp water

Instructions

1. Preheat the oven to 350°F. Spray or butter two donut pans. Separate the eggs.
2. In a bowl, whisk the pork panko, coconut flour, cocoa, sweetener, baking powder, salt and xanthan gum. Sift it if that's easier.
3. In another bowl, beat the cream cheese, egg yolks, vanilla, keto milk and melted butter until smooth.
4. Gradually add the wet ingredients to the dry and mix until fully incorporated.
5. Whip the 1/2 cup egg whites plus the 2 separated whites to stiff peaks. Gently fold into the chocolate batter, keeping it airy.
6. Spoon or pipe the batter into the molds, about 2/3 full.
7. Bake 16–20 minutes, until set and a toothpick comes out clean. Turn the oven off and let them cool inside with the door cracked for 30 minutes, then cool completely.
8. Whisk the glaze ingredients, adding the water slowly until smooth. Brush onto completely cooled donuts. Enjoy!