I just finished a batch of my low carb doughnuts and wanted to share the recipe for the glaze.
Sugar Free Chocolate Glaze
2 ounces of Bakers unsweetened chocolate
1/2 cup heavy cream
1/2 cup Splenda
1/2 tsp vanilla
1 tsp butter
In small glass bowl, combine broken chocolate, and cream. Microwave for 1 minute. Stir gently to melt chocolate. When chocolate is well blended, stir in sugar, butter and vanilla. Beat gently until smooth. Let the mixture thicken a bit, stirring occasionally. Dip your fresh doughnuts, and pull them on a wire rack to cool and set up.
* You can adjust the sugar to your taste- 1/2 cup is perfect for me, but…..it’s your choice. The only carbs to consider are the carbs in the Bakers chocolate, which equals 1 net carb for 1/2 ounce. As you are using 2 ounces that would equal 4 carbs, divided among 12 doughnuts. That would be a little over .3 carbs per doughnut.