We cannot espresso how much you’ll love these keto espresso mini donuts! These coffee infused treats are the perfect post-dinner dessert or chocolatey breakfast! Recipe and photo by @queer_on_keto

What You’ll Need for the Donuts:

-3 oz ground coffee of your choice

-3 oz nut butter

-2 eggs

-1 Tbsp unsweetened cocoa powder

-¾ tsp baking soda

-¼ cup Wondrose Sugar Replacer

What You’ll Need for the Frosting:

-1 bag Keto and Co Buttercream Frosting Mix

-½ cup butter, softened

-1 Tbsp lemon juice or ½ Tbsp of cream of tartar

-1 Tbsp vanilla extract

-½ tsp salt

-1 cup cream cheese, softened

-3 Tbsp cocoa powder

Cooking Instructions:

1. Preheat the oven to 350F. 
2. Add 2 eggs to a medium bowl and mix with an electric mixer for 5 minutes, or until foamy. 
3. Add all other donut ingredients, and mix until well combined. 
4. Pour into a well greased mini donut pan. 
5. Bake for 8-12 minutes, let cool completely and set aside. 
6. While your donuts are cooling, make your frosting. 
7. Add 3 Tbsp of cocoa powder to the Keto and Co Buttercream Frosting bag and shake. 
8. Combine frosting mix and 5 Tbsp of water in a small saucepan to make a thick paste.
9. Cook mixture over low heat, stirring constantly, until it becomes smooth, thick, and the edges begin to bubble (190-200 F). Remove from heat.
10. Add lemon juice or cream of tartar and stir to combine. Cover and cool to room temperature.
11. In a large mixing bowl, combine cream cheese, butter, vanilla, and salt with an electric mixer.
12. Add frosting mixture to butter mixture and whip until light and smooth, scraping sides of bowl occasionally. 
13. Top each donut with your chocolate frosting and your favorite low carb sprinkles!