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 tbsp Swerve Granular
- ¼ cup cocoa powder
- 3 tbsp unflavored whey protein powder, (or egg white protein powder)
- 2 teaspoons baking powder
- ¼ tsp salt
- 3 large eggs, room temperature
- 6 tbsp butter, melted
- ⅓ cup water
- ½ teaspoon vanilla extract
Glaze
- 1/4 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.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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
Love it! Love that you find alternative dessert options for people with gluten or other restrictions
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!
Another fabulous use for my beloved peanut flour, thank you!
I think I need to purchase the donut pan. They look so yummy.
yummy looking donuts I haven't had with peanut butter glaze on donuts before lovely colour on it
These donuts combine my favorite things too! I've been seeing some delicious donut recipes using the donut pans, I've got to get one!
Delicious!!!!!!!!!!!!!! Yummy! I want to sink my teeth into it 🙂
These look amazing!! Love that they are low carb too. Who could resist chocolate & peanut butter?
I have a pretty big obsession with peanut butter too but when you combine it with chocolate, the obsession gets worse! Awesome recipe, Carolyn, can't wait to try that glaze!
I can't see how you COULDN'T love these donuts! I was just talking to a friend yesterday about my birthday cake…. I told her I want it to be peanut butter and chocolate! 😀
Carolyn, these sound so yummy-good! LOVE the PB glaze!!
You made chocolate donuts with peanut butter glaze!!! Sorry, it was kind of obvious you did that, but I am still in shock! And you did it healthy – oh man, you are my hero!
Kelly – glad you found and like the blog! GD stinks and it stinks even more when it sticks around afterwards, but I've found that there are so many great ways to cook and bake low-carb. I really can't say I mind much anymore!
Hi Anonymous! You DEFINITELY could freeze them without the glaze. I freeze all of my muffins and cakes and such, when I know I am not going to use them in good time. Although I did not freeze these ones in particular, I am quite certain they would hold up well.
I wonder if these could be frozen (sans glaze)?