I always love finding new uses for my chai spice mix (see our Chai Spice Mix recipe). It is amazing sprinkled on a keto latte or in used to spice up desserts.

These chocolate chai doughnuts are another great example that you can’t have too much chai in your life!

Ingredients

1 cup almond flour
1/4 cup coconut flour
2 large eggs
3 Tbsp monkfruit sweetener
3 Tbsp unsweetened almond milk
2 Tbsp cream cheese, room temperature
2 Tbsp cocoa powder
1 Tbsp chai spice mix (see our Chai spice Mix recipe)
1 tsp baking powder
Pinch of salt

Chocolate chai glaze, optional
3 Tbsp sugar-free dark chocolate chips
1 Tbsp butter
1 Tbsp monkfruit sweetener
1 Tbsp chai spice mix (see our Chai spice Mix recipe)

Yields: 7 servings / doughnuts
Per serving*:
Calories: 191
Net carbs: 3
Protein (grams): 7
Fat (grams): 15

Prep time: 15 min
Cook time: 25 min
Total time: 55 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, combine the almond flour, coconut flour, monkfruit, cocoa powder, chai spice mix, baking powder and salt.

In a seperate large bowl, using a handmixer, whisk together the eggs, almond milk and cream cheese.

Gradually mix in the dry ingredients and ensure a smooth batter.

Divide the batter between 7 doughnut molds, filling them about 2/3. If not using silicone molds, made sure to grease them.

Bake for 20-25 min, then allow them to cool 15 min before unmolding.

Store the doughnuts in the fridge or freeze them.

The chocolate chai glaze is competely optional, but worth the little bit of extra effort and time.

To glaze the doughnuts, make sure that they have cooled completely.

In a double boiler or in a heatproof bowl over a pot of boiling water, melt the chocolate chips, butter and monkfruit, then stir in the chai spice mix.

Dip each doughnut into the glaze, then place on a cooling rack and allow to set. Optionally, you can sprinkle them with a little more chai spice mix or ground cinnamon.