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
- 2/3 cup cocoa powder
- 1/3 cup granulated Swerve Sweetener
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 3 large eggs, lightly beaten
- 1/4 cup butter, melted
- 1/4 tsp vanilla stevia liquid extract
- OR 1/2 tsp vanilla and 1/4 tsp liquid stevia extract
- 1/2 cup almond milk
Irish Cream Glaze:
- 1/2 cup powdered Swerve Sweetener
- 3 tbsp Irish Cream liqueur or Sugar-Free Irish Cream
- 1 to 3 tbsp 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 2/3 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 tbsp 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
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I would use it in my tea and coffee…and to make these donuts!
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!]
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" 😉
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 🙂
Stumbled!
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.
Donuts looks so tempting and that glaze is just awesome!
these look so good i want to eat one and one more and then one more 🙁
I would love to use this in baked goods…muffins would be high on my list!
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!
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?
I would use it to try out the chocolate donuts recipe. I can't remember the last time I ate a donut!
i would use it in coffee or hot chocolate or an almond pound cake. mmmm. doesn't that sound good?
Retweeted this great giveaway!
In baked goods
I've got a great recipe for chocolate chip cookies that are low carb and gluten free… id love to add this to the vanilla nut extract in that recipe and see how the flavors combine! I wouldnt mind trying it in my tea either… iced vanilla chai tea with a few drops of the Stevia in it sounds lovely!