Coconut “Snowball” Doughnuts
Delicious coconut “snowball” doughnuts with a simple glaze and topped with unsweetened shredded coconut, are perfect for breakfast on Christmas Day (and every other day of the year!) They are easy to make, low-carb, dairy-free and can be made vegan!
Santa Wants Doughnuts (donuts) This Year…
As I was writing out my Christmas Day menu, my kids came over and wanted to help. So they “helped” me by drawing and scribbling all over my list. After my page was made “prettier,” my kids and I started to discuss what flavor cookies we were going to make for Santa. After a good 10 minute conversation where hundreds of different flavor ideas were mentioned…my eldest daughter insisted that this year Santa wants cookies AND DOUGHNUTS!
I tried to convince her that cookies would be fine…but then my youngest daughter partnered up with my eldest, and I didn’t stand a chance! They are very convincing and extremely cute! So yay for me…I now have ANOTHER recipe to make on Christmas Eve (because I don’t spend enough time in the kitchen!)
Like with all my other recipes, I do “trial” runs. Well, my trial run turned out AMAZING and I knew I had to share this recipe with y’all! These Coconut “Snowball” Doughnuts are perfect for an easy Christmas morning breakfast, and I am 100% positive that Santa will enjoy them too!
Another difficult decision I had to make, whilst my doughnuts were baking away nicely…should I toast the shredded coconut or leave it as it? What a predicament! I really wanted to create a “snowball” look to these baked doughnuts (since it’s Christmas time after all), but I also LOVE the taste of toasted coconut. After going back-and-forth in my head, I chose to leave the coconut as is, because it will create the look I was going for and the truth is, I like the taste of coconut either way!
However, if you are not a food blogger and don’t need a pretty photo of your food and prefer the “nuttier” taste of toasted coconut then there are two ways you can go about this.
2 Ways To Toast Coconut:
- Pour the coconut into a saucepan. Over a medium heat, constantly stir it for 4-5 minutes, until it turns slightly golden in color.
- Preheat the oven to 350ºF. Spread the coconut out on a lined baking sheet and bake for 5-10 minutes.
If you do decide to toast the coconut, it really doesn’t matter which method you use, just make sure to stay close and keep an eye on it, as it can burn quickly!
Dairy-Free and Nearly Vegan…
As I have mentioned in previous posts, I love trying to create vegan keto recipes. I want to ensure that everyone can eat delicious food, no matter what their restrictions are. The only ingredients in this recipe that is not vegan are the eggs.
So, if you want to go down the vegan route, simply substitute the egg for:
- Ground Flax Seed – Combine 1 tbsp ground flax seed with 3 tbsp of water. Leave it for 20 minutes. I have done this method before, and it works like a charm!
- Chia Seeds – Using the same ratios as the flax seed, do 1 tbsp chia seeds with 3 tbsp water and leave it to sit for 20 minutes before adding it when instructed to do so.
- Egg Replacer – I am not familiar with vegan egg replacements but I know I have seen several different brands out there.
Side Note: If you decide to go the vegan route, please message me and let me know how they turned out!
Other Recipes You Might Like…
Coconut “Snowball” Doughnuts
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 cup granulated Monkfruit sweetener or your preferred granular sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs beaten (See notes above for vegan substitutions)
- 2 tbsp coconut oil melted
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup powdered Monkfruit sweetener or your preferred confectioner’s sweetener
- 2-3 tbsp unsweetened almond milk
- 1/2 cup unsweetened shredded coconut
- Preheat the oven to 375ºF and grease your donut pan with cooking spray.
- In a large mixing bowl, whisk the almond flour, coconut flour, granulated sweetener, baking powder and salt together. Set aside.
- In a smaller mixing bowl, whisk the eggs, melted coconut oil, unsweetened almond milk and vanilla extract together for about a minute, until frothy and well combined.
- Pour the wet ingredients (eggy mixturinto the dry ingredients (flour mixturand fold together, until combined.
- Using a small spoon, dollop the donut batter into the prepared pan, filling about 3/4 of the way.
- Bake for 12-15 minutes, until an inserted toothpick comes out clean and the donuts spring back when they are touched.
- Allow them to cool in the pans for 5 minutes, then gently transfer them to a wire rack to finish cooling completely.
- Once the donuts have completely cooled down, make the glaze. Combine the powdered sweetener and unsweetened almond milk in a small bowl. Dip or spread the glaze on the doughnuts and top with the unsweetened shredded coconut.
Net Carbs: 2.4g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the granulated and powdered Monkfruit sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.