These Samoa Keto Doughnuts are inspired by our favorite girl scout cookie! They feature the perfect amount of chocolate, caramel, and coconut, and are incredibly delicious. These doughnuts are keto, low-carb, grain-free, and gluten-free.
Our favorite Girl Scout cookies have to be the Samoas. The combination of caramel, coconut, and chocolate is irresistible.
Right about the time they start selling the cookies is when we start thinking about ways to "keto-fy" them!
Say hello to our latest creation - Samoa Keto Doughnuts!
Now you can indulge in a doughnut and not get kicked out of ketosis! Who said you can't have doughnuts on keto? They didn't try these.
Why You Will Love These Keto Doughnuts!
- Delicious: These doughnuts have everything we love about the Samoa cookies - a grain-free cake layer, decadent dark chocolate, and a delicious caramel topping with coconut.
- Low-carb: Each doughnut contains only 7g of net carbs.
- Perfect for a crowd: This recipe makes 12 servings, so it's a great recipe if you are entertaining. Plus, it is really easy to double the recipe for larger groups.
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Ingredients
These doughnuts consist of three layers - doughnut, chocolate glaze, and caramel sauce. Here's what's in each layer.
For the Doughnut Layer
For our low-carb doughnut batter, we used these ingredients:
- Almond Flour: A great gluten-free and keto-friendly alternative to all purpose flour.
- Coconut Flour: It is a dense flour that adds sturdiness to the doughnuts.
- Butter: We recommend unsalted butter. If possible, grass-fed butter is best.
- Egg: We are using 5 of them. The size of the egg doesn't matter.
- Sour Cream: Makes the doughnuts super moist.
- Granular Erythritol: Our favorite is Swerve. It has the best taste without any aftertaste.
- Vanilla Extract: Use 100% pure vanilla to ensure the best flavor.
- Baking powder: To help the doughnuts rise when they bake.
- Salt: Just a pinch.
For the Chocolate Glaze Layer
For our keto chocolate glaze, we used these ingredients:
- Coconut Oil: To provide healthy fats and that beautiful sheen to the glaze.
- Chocolate Chips: Make sure to use keto-friendly chocolate chips like Lily's brand.
For the Caramel Topping Layer
For our low-carb caramel sauce, we used these ingredients:
- Heavy Cream: Use full-fat heavy cream.
- Butter: To add richness to the sauce.
- Sukrin Gold: A keto-friendly brown sugar substitute. You can also use Swerve Brown Sugar Replacement or Lakanto Golden Monkfruit Sweetener.
- Egg yolks: We are using only the yolks here, remove the egg whites.
- Xanthan Gum: To thicken the sauce.
- Vanilla Extract: Use 100% pure vanilla to ensure the best flavor.
- Shredded Coconut: Make sure it is the shredded version and not the full-size flakes.
How To Make Samoa Keto Doughnuts
The full instructions are detailed in the recipe card at the end of this post.
But we wanted to give you step-by-step instructions, so you know exactly how to make these low-carb doughnuts.
Step #1. Mix Together the Doughnut Batter
With an electric mixer (handheld or stand), beat together the butter and eggs first, until they are fluffy. It will take about 3 minutes or so.
Next, beat in the erythritol for another minute and then beat in the remaining ingredients.
After you mix all the doughnut ingredients together, the batter will look like the picture below.
Step #2. Bake The Doughnuts
Evenly place the batter into your doughnut tin(s). This recipe yields 12 regular-sized doughnuts, so either use a 12-cavity tin or two 6-cavity tins.
We love our doughnut tins. We made our Keto Triple Chocolate Doughnuts in them and they turned out perfectly!
Don't forget to grease the tins with some coconut oil or nonstick spray.
Bake for 15 minutes at 350°F. Take them out of the oven and let them cool slightly.
Then use a knife to carefully remove them from the tin and place them on a wire rack fitted in a baking sheet in a single layer to continue cooling.
Make sure they cool to room temperature before adding the toppings.
Step #3. Add the Keto Chocolate Glaze
For the chocolate glaze, just melt together the keto-friendly chocolate chips and coconut oil.
Although you can use a double-boiler method to melt your chocolate, we find that melting the chocolate in the microwave is the easiest way!
We like to melt the chocolate and oil in a microwave safe bowl at 30-second intervals, stirring between each until it is fully melted.
After you make the chocolate sauce, take your baked doughnut and carefully spoon the melted chocolate over the top to cover completely.
You can be as generous or conservative with it as you want. If you don't like chocolate very much, just add a little bit.
Also, make sure to reserve at least 1 tablespoon of your glaze so you can drizzle it onto top as a finishing touch.
Let the chocolate cool and harden before adding the caramel sauce.
Step #4. Add the Low-Carb Coconut Caramel Sauce
While the chocolate layer is cooling, make the caramel sauce.
In a small sauce pan heat the heavy cream and butter until bubbly then add in the Sukrin Gold and let simmer for 15 minutes.
Next, you will temper the egg yolks. Tempering egg yolks is easy.
It is just a process that prevents the egg yolks from scrambling. We want to slowly raise the temperature of the egg yolks by gradually adding in hot liquid.
This will keep the yolks soft instead of cooking. We don't want chunks of egg in our caramel!
So place your egg yolks in a small bowl and beat them. Then using a spoon, pour a small amount of the heavy cream mixture into the yolks and whisk immediately.
Repeat the process 3-4 times then add the yolk mixtures into the saucepan and whisk vigorously until well combined.
Stir in the remaining ingredients and then remove from heat to cool for 15 minutes. Spoon the sauce over the doughnuts very carefully.
Step #5. Final Touches
After the caramel layer has been added to the doughnuts, put the reserved tablespoon of chocolate glaze back into the microwave for 15-30 seconds to melt.
Use a spoon to drizzle the melted chocolate over the tops of the doughnuts in zig zag lines.
And sprinkle with coarse salt for an added flavor dimension (this step is optional).
Allow to cool before enjoying!
Recipe Notes and Tips
Before you start cooking, let's go over a few quick tips:
- Grease your doughnut tins. Don't forget to grease the tins with some coconut oil or nonstick spray before adding in the doughnut batter. This recipe makes 12 doughnuts so use a 12-cavity tin or two 6-cavity tins.
- Cool between layers. Allow each component to cool before building your doughnut to prevent the toppings from slipping off and becoming messy.
- Temper your eggs. Make sure to not skip this step. We don't want scrambled eggs in your caramel sauce.
- Storage. If you do have any leftovers, store them in a sealed container at room temperature for up to 7 days. But we doubt they will last that long!
Frequently Asked Questions
Yes, you can freeze keto doughnuts. However, you should freeze them before you put on the chocolate and caramel toppings.
We suggest baking the doughnuts, letting them cool completely, and then freezing them. Wrap each individual doughnut in plastic wrap and then place them in a large zip loc freezer bag.
When ready to serve, defrost the doughnuts in the fridge overnight, then reheat them in the oven at 350°F for 5-10 minutes, and make the toppings for them fresh.
There are lots of different ways you can combine these iconic flavors. From bars to pies, here are our favorite low-carb Samoa recipes:
Keto Samoa Bars - This is very similar to our donut recipe, except it's an easy bar recipe
Keto Samoa Cookies - These look just like the Girl Scout cookies! You'll love this homemade version.
Samoa Pie - It has a chocolate crust on the bottom layer. It looks way too sinful to be low-carb!
Samoa Fudge Bombs - Fat bombs cut your sugar cravings and help you stay full. This is an excellent recipe.
Although you can use a double-boiler method to melt your chocolate, we find that melting the chocolate in the microwave is the easiest way!
We like to melt the chocolate in 30-second intervals, stirring between each until it is fully melted.
More Keto Dessert Recipes
If you’d like more delicious desserts that are perfectly keto, then check out these favorites:
- Keto Coffee Cake
- Red Velvet Whoopie Pies
- Keto Cinnamon Rolls
- Keto Cheesecake with Chocolate Chips
- Coconut Heart Keto Sugar Cookies
- Keto Chocolate Egg Loaf
- Keto Mini Cheesecakes with Chocolate Mousse Whipped Cream
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these easy keto whoopie pies and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe
Samoa Keto Doughnuts with Caramel and Chocolate
Ingredients
For the Doughnut Layer
- 1/2 cup butter melted
- 5 eggs
- 3/4 cup granular erythritol
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons sour cream
For the Chocolate Layer
- 1 cup keto-friendly chocolate chips
- 2 teaspoons coconut oil
For the Caramel Layer
- 1 cup heavy cream
- 2 tablespoons butter
- 3/4 cup brown sugar substitute such as Sukrin Gold
- 2 egg yolks
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon vanilla extract
- 3/4 cup shredded coconut
Instructions
For the Doughnut Layer
- Preheat your oven to 350°F and grease your doughnut tin(s) with some coconut oil.
- In a large bowl, beat together the butter and eggs with an electric mixer for 3 minutes or until fluffy.
- Add in the erythritol and beat again for another minute.
- Beat in the remaining ingredients until well combined and a dough forms.
- Pour the the batter evenly into the 12 doughnut wells.
- Bake for 15 minutes.
- Allow the doughnuts to cool slightly before carefully removing them (using a knife helps with the removal) and placing them on a wire rack to completely cool.
For the Chocolate Glaze Layer
- In a microwave safe bowl, microwave the chocolate chips and coconut oil together in 30-second intervals stirring between each one until melted.
- Use a spoon to carefully spread the melted chocolate over the tops of the baked doughnuts. (Reserve 1 tablespoon of the melted chocolate to use as a drizzle later.)
- While the chocolate glaze is cooling, move onto the caramel layer.
For the Caramel Sauce Layer
- In a small saucepan, heat the heavy cream and butter until bubbling.
- Add in the Sukrin Gold and allow the mixture to simmer (just bubbling but not boiling) for 15 minutes to thicken.
- Add the egg yolks to a small bowl. Temper the egg yolks by adding a spoonful of the warm heavy cream mixture into the yolks and whisking immediately to combine. Repeat this process 4 more times until the yolks are tempered.
- Once the eggs are tempered, pour the entire yolk mixture into the saucepan with the heavy cream mixture and whisk vigorously until fully combined.
- Stir in the xanthan gum and vanilla extract.
- Next, stir in shredded coconut.
- Remove the sauce from heat and allow to cool for 15 minutes.
- Use a spoon to spread the caramel over the cooled chocolate-covered doughnuts.
For the Chocolate Drizzle
- After the caramel layer has been added to the doughnuts, put the reserved tablespoon of chocolate into the microwave for 15-30 seconds to melt.
- Use a spoon to drizzle the melted chocolate over the tops of the doughnuts in zig zag layers.
- Sprinkle with coarse salt (optional).
- Allow to cool before eating.
Notes
- Grease your doughnut tins. Don't forget to grease the tins with some coconut oil or nonstick spray before adding in the doughnut batter. This recipe makes 12 doughnuts so use a 12-cavity tin or two 6-cavity tins.
- Cool between layers. Allow each component to cool before building your doughnut to prevent the toppings from slipping off and becoming messy.
- Temper your eggs. Make sure to not skip this step. We don't want scrambled eggs in your caramel sauce.
- Storage. If you do have any leftovers, store them in a sealed container at room temperature for up to 7 days. But we doubt they will last that long!
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