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
Kirsten says
I would use the NuNaturals to make these delicious-looking donuts, and also to flavor whipped coconut milk and cocoa powder!
Aimee VanderLouw says
I’m convinced I need a doughnut tin also!! Gotta put that on my list with my immersion blender and coffee grinder. Maybe for today I’ll make them as doughnut holes just so I can try them!! I am new to low carb and have been checking out all kinds of sweeteners and would love to try the NuNaturals brand. I would be interested in trying the different flavors in my coffee and for baking. I’m going to their site for a “look-see” right now.
TerrySz says
This stevia actually tastes good compared to others. Definitely going to make your chocolate donuts and some other baked goods.
Cindy says
Haven't really found a stevia yet I love..would love to try this..and with vanilla! What a great idea! Could use it in so many baked goods…starting with this donut :))
Mari says
I'd use stevia to sweeten my coffee.
runningmatey at hotmail dot com
Taryn says
and pinned
Taryn says
Tweeted!
Taryn says
I would use it in all of your wonderful recipes, duh! 🙂
I find that the liquid stevia is really fantastic for beverages. Absolutely no bitter aftertaste–I can't get over it! I love mixing unsweetened berry puree with plain, full-fat, Greek yogurt and put a few drops in. YES!
happywhennothungry says
Wow these look amazing and healthy too! Love the Irish cream glaze. Yum!
Jane says
Well, I'd certainly try some of your recipies. But I'd also try and work out what to put in my tea, and if the vanilla flavor helps. Tea is the one place I miss real sugar the most.
Jordan D says
I'd use the stevia for my iced coffee now that the weather is getting warmer!
Becky says
I have the NuNaturals powder and would love to try the liquid. I have made several of your cakes and love your recipes. Becky
Outlander Kitchen says
You don't like Irish Cream? Hello? Really? I'll take the rest of that bottle in the fridge then…I've got some doughnuts to bake! 🙂 Theresa
Penny says
Haven't tried stevia before so it would be interesting to use it in any of the baked goods I already make. Sounds like a drop or two would be good in coffee as well.
food_dreamer says
Hi Susan,
If you were going to bake with sugar, you can replace the erythritol with the same amount of sugar. If you want to replace BOTH the stevia and the erythritol, I'd do 1/2 cup sugar.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Baker Street says
This looks fantastic C! Happy Saint Patty's to you! 🙂
stephday says
These muffins are great! Love the Irish cream glaze! I would love to get the stevia so I can try using it in more recipes and to help me to bake more low-carb goods!
Mary says
I'm recently diagnosed with type 1, so I just started baking with stevia and have had great results so far. I've stuck to the powered versions, but the liquid sounds like it would be so much easier to incorporate, and who doesn't love an extra shot of vanilla flavour!
Terra says
Oh I love love homemade doughnuts, they are so fun and versatile:-) Your Irish cream glaze sounds pretty fantastic! Sláinte Terra
Georgia says
I would love to try this in my refreshing drinks – smoothies/juices as well as my hot drinks tea/coffee too 🙂