Tender keto chocolate donuts with a sweet sugar-free peanut butter glaze. These chocolate peanut butter donuts are an easy and fun breakfast treat!
Have I ever mentioned how much I love peanut butter? Oh maybe about a billion times! But chocolate and peanut butter together have an extra special place in my heart!
It’s just a magical combination and I try to marry these two flavors as frequently as possible. I make my own Keto Peanut Butter Cups regularly, and my whole family adores Keto Peanut Butter Pie.
And these chocolate peanut butter donuts are another huge hit. Why wouldn’t they be? Keto chocolate donuts with a deliciously drippy peanut butter glaze? Sign me up!
Keto donuts are fun and easy
As it turns out, I also love my donut pan. It was an impulse purchase, but one that has turned out to be tremendously useful for such a specialized kitchen gadget. Especially on the keto diet, when conventional donuts are off limits, being able to make my own keto donuts is priceless.
I have a lot of fun creating interesting donut recipes, like sugar-free maple bacon donuts or my Girl Scout-inspired Samoa Donuts.
You might be surprised to learn that this chocolate peanut butter donut recipe is one of the first I ever created, way back in July 2011. I recently gave it an update and it’s even better than ever!
Ingredients
For this keto donut recipe, you will need:
- Almond Flour – See FAQ section for nut-free alternatives
- Swerve Sweetener – granular and powdered
- Cocoa Powder
- Protein Powder – whey protein or egg white protein
- Baking Powder
- Eggs
- Water
- Butter
- Vanilla Extract
- Peanut Butter – creamy, all natural
- Heavy Whipping Cream
How to make chocolate peanut butter donuts
- Whisk the dry ingredients: This are easy almond flour donuts and the batter comes together quickly.
- Stir in the wet ingredients: If your batter is overly thick after you’ve added everything, use some additional water to thin it out. It should be scoopable, but not pourable.
- Spoon into the donut pan: If your donut pan has less than 10 wells, you will need to work in batches. Additionally, there is no standard size for donut pans so you may get more or fewer donuts.
- Bake until firm to the touch: Touch the tops of the donuts and take them out when they feel firm, without too much give underneath.
- Let cool in the pan: But don’t leave them there too long, as they can start to stick again. About 30 to 45 minutes should suffice.
- Melt the peanut butter and butter: I do this in a glass bowl in the microwave but you can use a pan on the stove. Just keep the heat super low!
- Whisk in sweetener, cream, and vanilla: Depending on your peanut butter, your glaze might be thick. You can thin it out with some water for a glaze consistency.
- Dip the donuts: I like to dip the tops of the donuts for that drippy look but you can also spread it on with a knife.
- Sprinkle with chopped peanuts: The finishing touch!
Frequently Asked Questions
Easy, my friends! Use sunflower seed flour in place of the almond flour. It’s essentially a 1:1 replacement.
Absolutely, that should work well. Just make sure to stir any oils in before measuring it out for the glaze.
Yes, you can. Try using coconut oil in the donuts and the glaze, and replace the whipping cream with coconut cream. Then use egg white protein powder in place of the whey protein.
The donuts should be fine with any granular sweetener but the glaze really needs a powdered (confectioners) style for proper consistency.
I love my USA Pan Donut Pan. It only has 6 wells so I have to work in batches, but it’s non-stick, non-toxic, and extremely durable. It’s lasted me far better than any other donut pan.
I have talked extensively about the importance of protein powder for keto baking. In the absence of gluten, it helps keto baked goods rise properly and hold their shape. Although it may seem expensive, a canister or bag of protein powder will last you months and you will see a marked improvement in your keto recipes.
Liquid egg whites are not a good replacement for protein powder as they will throw off the wet/dry ratio in the recipe.
Store the donuts in a covered container on the counter for up to 3 days and in the fridge for a week. They can also be frozen, tightly wrapped, for up to two months.
More delicious keto donut recipes
- Keto Cinnamon Donuts
- Mint Chip Donuts
- Keto Apple Cider Donut Bites
- Lemon Poppyseed Donuts
- Boston Cream Donuts
- Instant Pot Donuts
- Blueberry Cake Donuts
Keto Chocolate Peanut Butter Donuts
Equipment
Ingredients
Donuts
- 1 ¾ cups almond flour
- 6 tablespoon Swerve Granular
- ¼ cup cocoa powder
- 3 tablespoon unflavored whey protein powder (or egg white protein powder)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs room temperature
- 6 tablespoon butter melted
- ⅓ cup water
- ½ teaspoon vanilla extract
Glaze
- ¼ cup creamy natural peanut butter
- 2 tablespoons butter
- 3 tablespoons powdered Swerve Sweetener
- 2 tablespoons heavy whipping cream room temperature
- ¼ teaspoon vanilla extract
- 1 to 2 tablespoons warm water to thin as needed
- 2 tablespoons finely chopped peanuts for decorating
Instructions
Donuts
- Preheat the oven to 325F and grease 10 wells of a 12 well donut pan. If you have a smaller pan, you may need to work in batches.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Add the eggs, butter, water, and vanilla extract and stir until well combined. If your batter is overly thick, add a little more water, a few teaspoons at a time. It should be scoopable but not pourable.
- Spoon the batter into the prepared baking pan, filling the wells about three quarters full. Bake 18 to 23 minutes, or until set and firm to the touch.
- Remove and let cool completely in the pan before flipping out onto a wire rack.
Glaze
- In a microwave safe bowl, melt the peanut butter and butter on high in 30 second increments, stirring until smooth. Alternatively, you can melt them carefully in a small saucepan over very low heat.
- Whisk in the sweetener, whipping cream, and vanilla. If the glaze is very thick, whisk in the water a few teaspoons at a time until a dippable consistency is achieved.
- Working quickly, dip the tops of the cooled donuts into the glaze and place on a baking rack to set. If the glaze thickens up too quickly, you also spread it onto the donuts.
- Sprinkle with the chopped peanuts and let set, about 20 minutes.
Rachel Horowitz says
Carolyn,
I’m going to ask a rather obvious question, just to double check. If a peanut flour doesn’t specify that it’s de-fatted, then it’s not defatted, right?
I’ve never cooked/baked with peanut flour, but I was already planning on putting through a nuts.com order, as I’m so not happy with baking results with Bob’s Red Mill Almond Flour. I guess I’ll add peanut flour to the order, now. I’m getting hazelnut flour, too … now I just need to push myself to bake more.
I’ve a question about the almond milk. What liquid can I use instead? I’ve baked & cooked with almond milk twice, but I didn’t love it, and didn’t use much of the almond milk, so most of it went to waste. I’m following the Atkins diet … could I just use half & half? I’ll use almond milk if that’s how the recipe would best work, though. I just need to find it in a quart, instead of a half gallon …
Carolyn says
I don’t know what nuts.com carries, but if it’s 12% fat, then it’s defatted and if it’s 28% fat, then it’s not. I hope that helps some! To replace almond milk, you could use half of the half and half and half water. Almond milk is thinner than half and half so I just want you to get the right consistency.
Mary says
Made these tonight using Nuts.com full fat peanut flour and they were quite awesome. My first attempt at donuts. I swapped chocolate glaze for the peanut because I just needed a chocolate haze. My husband compared them to Dunkin Donuts. Truly Carolyn these rock!!!!!
Carolyn says
So glad!
Kathy says
What % fat and roast did you use? I have Byrd Mill 12% fat Light Roast, 12% fat dark, & 28% fat light peanut flour. It’s all a little confusing! The donuts look wonderful!
Carolyn says
Non-defatted so the 28% light peanut would work.
Beth says
These were great!
Catherine H. says
I made these last Friday for my book club, and they were a great success. I also gave some to two men doing some work at our house (painting, etc.), neither of whom are low-carbers, and they both loved them. The only thing I changed is that I used almond flour (no peanut flour in the house currently). After filling my six-donut pan with the original batter, I ended up adding another 1/2 cup of milk to the batter, since it was getting very thick as it sat on the counter. I got twenty donuts out of this recipe all told, some slightly smaller than others. The glaze was the perfect touch, and I would not recommend skipping it.
Ellen @ The Baking Bluenoser says
Chocolate doughnuts covered in peanut butter icing?? Count me in!!
Fran says
I can’t find peanut flour locally so went online to buy it. None of them specify defatted or non-defatted or fat content at all. Is there a certain kind those of you that buy it like to use specifically? And is there a difference in the light vs. dark roast? Thanks for any help.
Carolyn says
Check Bird’s Mill (I think that’s what it’s called), they specify exactly which roast and % fat. And you can usually buy it through Amazon too. In my experience, the main difference between light and dark roasts is flavour…the darker, the more peanutty.
Fran says
Thanks so much. I’ll check it out.
Amy says
Hey Carolyn! In the absence if a doughnut pan, could these be deep fried? Or just shaped and baked on a cookie sheet?
Carolyn says
I don’t think they’d hold together well enough to be deep fried. Can I suggest making them in a muffin pan?
Jennifer says
Oh. My. God. I just made these, and I am in heaven. They are indistinguishable from the real deal. So rich, so chocolaty and so peanutilicious. The recipe made 12 for me, they are small but came to only 2.9 net carbs with the glaze! I ate two and don’t feel a bit of guilt. I had to sub hazelnut extract for vanilla, which is probably even more delicious than the original! Think I’ll probably use a cream cheese icing on half. I can’t wait to pass off this recipe as a full on carby/sugary one at the next work potluck! Thanks a zillion!!
Elena says
Hi! Made these and they were so good! I added natures hollow jelly on top soviet was a peanut butter ‘n jelly donut! Even hubby at one so thank you! Quick question for storage as they are filling, do you refrigerate leftovers? Thanks again!
Carolyn says
If you don’t think you will eat them within a few days, definitely keep in the fridge!
Carolyn says
Hi there. I think you could definitely use almond flour, since my recipe was with non-defatted peanut flour. If you use coconut flour, it will soak up a lot more eggs and liquid.
audaciouslylovinglife says
Hi –
I was wondering if you could use coconut or almond flour and almond butter in place of the peanut flour/butter? Would the amounts be the same?
Carolyn says
Hi Twirl! I got mine at Nuts Online. Here's the direct link…
http://www.nutsonline.com/nuts/peanuts/flour.html
twirl says
These look so good. I would really like to experience the texture that you discribe with non-defatted peanut flour and having a hard time finding it online. Everything is defatted. Do you grind your own or where do you get it.
Mybro says
Amazing! Love your blog 🙂
Carolyn says
Saw your comment and wanted to respond. There are a number of different varieties of peanut flour and I think that may be the issue here. Defatted peanut flour soaks up a LOT more liquid than non-defatted so I am guessing you were using defatted. You were right to add more liquid, but you should keep on adding liquid until it becomes more of a batter-like consistency. I've also recently discovered that donut pans are not consistent in size. Mine is made by Fox Run, but the Wilton ones appear to be larger.
Not sure what happened there with the glaze, mine was definitely not pourable like that and didn't pool. I think it may be the coconut milk at issue here. Cream tends to thicken things up more. Next time, I'd suggest adding less coconut or almond milk and only adding more as you see the need to thin it out a bit.
Debbie says
Do you think I could make these with almond flour instead of peanut flour? Thanks
Carolyn says
Yes, that should be fine.
Anonymous says
Okay, so I made these this morning and the donuts mix was as thick as cookie dough. I even added another 1/4 almond milk to try to thin it out. I scooped a ball of dough and rolled it out into a long strip and layed into the donut pan. Only got 6 donuts out of the mix. They are good but dense and slightly dry. I double check the ingredients when mixing and again afterwards to see if I missed anything. The peanut butter glaze was much thinner than you mentioned. Mine was pourable and pooled around the donut on the plate. The cream I replaced with coconut milk since I am dairy-free. It was awesome, and will definitley keep the glaze recipe on hand. If I can thicken it might try to pair with a low carb cheese cracker when/if I can have dairy again. If you have any observations about the inconsistencies I would appreciate it. <3
sdkorczynski@sbcglobal.net
Matthew "mmwine" Horbund says
Love it! Love that you find alternative dessert options for people with gluten or other restrictions
kita says
Excuse my language, but holy crap girl! these look awesome! The only donut I really love is the once every few years chocolate glazed one, but a peanut butter topping. You have hit it out of the park for this one!
Cara says
Another fabulous use for my beloved peanut flour, thank you!