Chef Rachel's KetoCal® Chocolate Doughnuts (3:1)

Author: Chef (HCP)

This recipe is for patients following a 3:1 ketogenic diet. The ketogenic diet should only be used under close medical supervision. Always check with your health care professional to ensure that a recipe is appropriate.
*Makes about 6 mini doughnuts

 ml Water
 g Baking Powder - Calumet (Kraft)
 g Oil, Canola
 g Flour, Coconut - Bob's Red Mill Organic Hi Fiber
 g Cocoa, Hershey's (unsweetened)
 g Egg (raw, mixed well)
 g Formula: KetoCal powder 3:1 Nutricia NA


  1. Preheat mini doughnut maker.
  2. Mix ingredients  together.  Allow batter to absorb moisture for 5-10 minutes.
  3. If desired, add a carbohydrate-free sweetener, to taste
  4. Divide batter among the cavities of the doughnut maker. Cook until doughnuts are slightly dry to the touch.  Remove carefully and allow to cool.

If you would like to make muffins with this batter, preheat oven to 350 F
  1. If possible, use a silicone muffin tray or silicone baking cups.
  2. To batch bake, multiply the ingredients by how many muffins you wish to make and divide the mixture into equal amounts in to the muffin tray.
  3. Cook for 30-35 minutes at 350°F
  4. Remove from the oven and allow to cool


Nutrition Information (for entire recipe):

Carbohydrate: 7.17g
Calories: 619
Fat: 60g
Protein: 12.76g
Ratio: 3.01:1

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