Mini keto donuts dipped in sugar-free dark chocolate. Made with coconut flour, these mini baked donuts are an easy, delicious snack.
Do you consider donuts a breakfast item, a snack, or dessert? I didn’t eat too many donuts growing up but I always considered them a breakfast treat. But now, reflecting on these keto mini donuts, I rather think they are more like dessert.
I have quite a number of keto donut recipes, and some of them are more breakfast-like, being rather wholesome and similar to muffins. Whereas others are definitely over-the-top treats, with sweet glazes and frostings, and are probably best saved for later in the day.
But you know what? I am not going to stop you from eating healthy keto donuts whenever you want. I am not the donut police, and to be frank, they’re a whole lot better for you than conventional donuts!
And I allowed my kids to eat these chocolate dipped mini donuts for breakfast so who am I to talk?
Copycat Keto Donettes
I’ve always steered clear of the mini donuts from Hostess and Entemann’s. I would love to credit self-control but the reality is that they simply didn’t interest me much. Give me a chocolate bar or some ice cream instead, thank you very much.
I was working on some recipes a while ago for a healthy snack cake ebook for Swerve and they asked me to make keto “Donettes”. Using their vanilla cake mix, I made both powdered “sugar” and chocolate dipped mini donuts.
My family liked them so much I decided to take a stab at it with my one of my own keto donuts recipes. I love my coconut flour donuts for their texture and consistency, so I decided to work with those.
I did have to cut the recipe down to size to fit into my mini donut pan that has only 12 holes. I instantly regretted making so few of these, as we all loved them so much!
Tips for Keto Mini Donuts
These cute little chocolate dipped mini donuts are easy to make and fun to eat. Here are my best tips for getting it right:
- This is a coconut flour donut recipe and yes, it really does only take 1/4 cup of coconut flour. If you happen to have a pan that holds 24 mini donuts, feel free to double it. More to enjoy!
- The whey protein powder makes them lighter and fluffier. Do NOT use egg white protein powder here! I tried that on my first attempt and they were pale and rubbery.
- If you really don’t want to use the whey protein, skip it altogether. Just be aware that they may not rise as well.
- The additional water is at your discretion, since coconut flour can vary in absorbency. You want a batter that can be easily scooped but not poured.
- Mini donut pans have small wells and it’s much easier to fill a piping bag and pipe the batter into the pan. You can just spoon it if you need to but I recommend a small spoon so it doesn’t slop all over the place.
- You don’t have to dip them in chocolate! If you prefer powdered sugar donuts, just toss them in some powdered sweetener like Swerve. That’s delicious too!
- If you do want to dip them in chocolate, I recommend using ChocZero or Lily’s. Both of them work well. But do thin them a bit with some coconut oil or they will be harder to dip.
Ready to make some Keto Mini Donuts?
More delicious mini keto treats!
- Keto Cheesecake Bites
- Keto Mini Pancake Skewers
- Keto Mini Mocha Muffins
- Keto Mini Vanilla Bean Scones
- Keto Pumpkin Pie Bites
- Keto Mini Lemon Bundt Cakes
Keto Mini Donuts
- Mini donut pan
- Preheat the oven to 350F and grease a 12-cavity mini donut pan well.
- In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, and salt. Whisk in the eggs, butter, and vanilla extract.
- Cut the end off a piping bag so that the opening is about ¾ inch wide (you can also use a large ziploc bag with the corner snipped off).
- Fill the bag with batter and pipe into the donut wells to about ¾ full. Bake about 15 minutes, or until the mini donuts are golden brown and firm to the touch. Remove and let cool 10 minutes, then transfer to a wire rack to cool completely.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together until smooth. Remove from heat.
- Dip each donut into the chocolate, tossing to coat. Lift out on a fork and tap firmly on the edge of the bowl to remove excess chocolate. (Note: It may be hard to dip the last few donuts… you can just spread the remaining chocolate on top if you have to!).
- Place on a waxed paper lined baking sheet and refrigerate until set.