Low carb grain free chocolate donuts with a sweet Irish Cream glaze. Perfect for any St. Patrick’s Day celebrations! Plus a great recipe for sugar-free Irish Cream.
Top o’ the mornin’ to ya, St. Paddy’s Day is a-comin’. Yep, that’s my version of a very bad Irish brogue. My apologies to the Irish people, I know you don’t really speak that way. Just as I know you don’t eat corned beef and cabbage and drink green beer on March 17th. But we here in North America sure like to pretend you do. Just as we all like to pretend for that one day that we are all Irish. Sure, many of us, myself included, have plenty of Irish heritage in our backgrounds. But let’s face it, we are really just using the day as an excuse to kick up our heels and drink beer, green or not. And I have a true love of corned beef and cabbage, it’s one of my favourite meals. This year, I am attempting to corn my own beef, per a recipe out of Cook’s Illustrated. If it works, I will share it, but not quite in time for St. Paddy’s.
But I did decide to jump on the holiday blogging train and come up with a recipe I could share ahead of the day (just barely, since it’s tomorrow!). I’m not always good in this regard, but I woke up one morning early this week with the notion to bake up some donuts. And it occurred to me that the bottle of Bailey’s that has been languishing in the back of my refrigerator would make a great glaze to a chocolate donut. I don’t actually like Irish Cream that much myself, but I thought that paired with chocolate, it would taste mighty fine. And would you know? I was right!
Now, if you are concerned with the carb content of Bailey’s Irish Cream, you have some options here. First know that Bailey’s contains about 11 g of carbs per serving and a serving is 3 tablespoons (a standard jigger in cocktail making). This recipe only uses 3 tablespoons of Irish Cream so it only adds about 1 g of carbs per donut.
That said, I know many readers like to avoid sugar in all forms, so you can also make your own sugar-free Bailey’s and it’s not very hard to do at all. I created a recipe for Sheknows.com and it’s a great option for a low carb Irish Cream. You can use it in this recipe or just drink it straight if you like. And it comes in at a whooping 1 g of carbs per 2 tablespoons. So it adds practically nothing to the overall carb count of these donuts. Check out my Sugar-Free Irish Cream recipe here.
Chocolate Donuts with Irish Cream Glaze – Low Carb and Gluten-Free
Ingredients
Donuts:
- 2 cups almond flour
- ⅔ cup cocoa powder
- ⅓ cup granulated Swerve Sweetener
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 3 large eggs lightly beaten
- ¼ cup butter melted
- ¼ teaspoon vanilla stevia liquid extract
- OR ½ teaspoon vanilla and ¼ teaspoon liquid stevia extract
- ½ cup almond milk
Irish Cream Glaze:
- ½ cup powdered Swerve Sweetener
- 3 tablespoon Irish Cream liqueur or Sugar-Free Irish Cream
- 1 to 3 tablespoon almond milk
Instructions
Donuts:
- Preheat oven to 325F and grease a donut tin.
- In a large bowl whisk together almond flour, cocoa powder, sweetener, baking powder, baking soda, salt and xanthan gum. Stir in eggs, butter, vanilla and stevia (or vanilla stevia liquid) until thoroughly combined. Add almond milk and stir until smooth.
- Fill holes of donut tin ⅔ full (you will have to do 2 to 3 batches if you only have one donut pan). Bake for 18 to 20 minutes, or until set and donuts spring back when touched. Let cool in pan 5 minutes and then flip out onto a wire rack to cool completely. Repeat with remaining batter.
Glaze:
- Whisk together powdered sweetener and Irish Cream in a small bowl until smooth (mixture will be very thick). Stir in almond milk, 1 tablespoon at a time, until a smooth, drizzly consistency is achieved. Spread evenly over cooled donuts.
Notes
Total fat: 14.75g
Calories from fat: 132
Cholesterol: 56mg
Carbohydrate: 7.08g
Total dietary fiber: 3.83g
Protein: 6.60g
Ray says
Tweeted too!
Ray says
I would use it in my coffee in the morning with my half n half – a perfect pairing – thanks so much
Maya says
I would use it to make whoopie pies!
Renata says
Tweeted your giveaway post too – thanks so much!
Renata says
Follow you on Twitter serene_streams
Renata says
I would make muffins or cupcakes with this! Healthy alternative to sugar for sure! Thanks so much
Liz says
SO yummy, Carolyn!!! And iced to perfection!
Jessica W. says
I would use this for baking, my sister is trying to use only natural sweetners so I would have them all over and we would have a girls baking day!
Erica says
I would use it in my tea and coffee…and to make these donuts!
scratch-made wife says
I so wish I had the ingredients in the house to make these this morning! I was just looking for a nice treat to make the husband and these look fab – and the Irish Cream Glaze is making my mouth water. I'd use that liquid stevia to bake. I'm really struggling with low-carb baking. I want to make baked goods, but I do not want to use some of those other artificial sweeteners. You know what I'm talking about! [pinning this recipe immediately!]
Mo0nlitstr says
I can't even count the ways I'd use it! I have so many low-carb, high protein recipes that are screaming for Stevia. I started switching out all the Splenda I was using for more natural sweeteners and it feels great. All I need now is to find the perfect Stevia that can convince my taste buds everything is going to be "ok" 😉
lisamichele says
These are what donut dreams are made of. Holy moly they look amazing! That Bailey's glaze is a beautiful thing! As always, Tweeted and Stumbled 🙂
Sylvie @ Gourmande in the Kitchen says
Stumbled!
Sylvie @ Gourmande in the Kitchen says
Perfect timing, I was just looking at the NuNaturals Liquid Drops and wondering if I should give it a try over my usual brand. I'd put it in my smoothies.
Medeja says
Donuts looks so tempting and that glaze is just awesome!
turmeric n spice says
these look so good i want to eat one and one more and then one more 🙁
ds8607a says
I would love to use this in baked goods…muffins would be high on my list!
Lynn says
Yum! I love the Irish Cream glaze. I wish I was organized enough to get holiday food posts up before the actual holiday, but it rarely works out for me. I hope the corned beef turns out!
susan says
these look delish, Carolyn! Question – what is erythritol and what can I replace it with? I want to make these and possibly replace the stevia with some maple sugar. Any suggestions?
Jill says
I would use it to try out the chocolate donuts recipe. I can't remember the last time I ate a donut!