These keto chocolate donuts are made with coconut flour and dipped in a dreamy sugar-free chocolate glaze. My kids declared these to be the best low carb donuts I have ever made! Instructional video included.
I created these mouthwatering keto donuts because I recently realized that there was a real problem on All Day I Dream About Food. Like a very serious issue that was perhaps affecting my status as a first rate low carb food blogger. It hit me hard one day when I did a little survey of my recipes and I was stunned to discover my error. I should have caught on sooner, to be honest. I pride myself on being pretty bright and tuned in and I’d apparently been very tuned out. I have some serious making up to do, it would seem. Rest assured, your favourite low carb baking expert is on the case now. I won’t let it happen again.
What it comes down to is that there is a serious dearth of classic and basic low carb recipe makeovers. See, I have this problem where I don’t like to make “plain” recipes. Readers send me their family favourites all the time, asking me to make them over. And I take a peek and think it looks like something I should do.
Except I don’t just do it as it is or as requested. I find I have to give it a twist, a unique flavour, a little jazzy jazz. This is a long-standing habit for me. I’ve always loved to take a recipe and put a unique spin on it…a regular brownie recipe from Cook’s Illustrated became a Cappuccino White Chocolate Brownie under my deft hands. A classic chocolate chip cookie from the Joy of Cooking became Pecan Coconut Chocolate Chip Cookies. Or adding a peanut butter layer to a cake that only took vanilla. That was always my thing back in my conventional baking days and it seems to be a bit of my thing now. It’s a hard habit to break.
But so many followers turn to me for low carb baking guidance and I realize that I’ve failed them a bit. Whenever I am asked if I have a classic recipe for this or that treat, I often have to say no. Shame on me! I can usually guide them to one of my keto dessert recipes and tell them how to make it more of a classic, but I don’t have the basic recipe for them to work from. And that’s something I feel I need to address.
That doesn’t mean I will stop making the fanciful cakes and cookies and such. Oh no…that is an absolute compulsion for me, it would seem. But I have to get back to some basics so that you have the benefit of a standard low carb recipe from which to work. And then, should you feel like getting all fancy yourself, you can have at it and play with my basic recipe to come up with your own fun twist. And so we start with these delicious keto chocolate cake donuts. A basic coconut flour chocolate donut with a delicious sugar-free chocolate glaze. Ain’t nothing wrong with the basics, if you ask me. Ask my kids too, as they seemed to think these were the best low carb donuts I’d ever made.
A few tips on making coconut flour donuts:
- Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.
- You really can’t substitute any other flour in this recipe. But if you are looking for donuts made with almond flour, check out my Low Carb Cinnamon Donuts.
- Grease your pan well. I think this USA Donut Pan works best. It’s so non-stick, the donuts practically fall right out!
- For more tips on working with coconut flour, check out my primer on Baking with Coconut Flour
Take a peek at this gluten free chocolate cake too! Sub almond flour and low carb sweetener for a low carb version.
- 1/3 cup coconut flour
- 1/3 cup Swerve Sweetener
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup butter melted
- 1/2 tsp vanilla extract
- 6 tbsp brewed coffee or water coffee intensifies the chocolate flavour
- 1/4 cup powdered Swerve Sweetener
- 1 tbsp cocoa powder
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract
- 1 1/2 to 2 tbsp water
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Preheat the oven to 325F and grease a donut pan very well.
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In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
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Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
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Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
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In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
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Add enough water until the glaze thins out and is of a "dippable" consistency, without being too watery.
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Dip the top of each donut into the glaze and let set, about 30 minutes.
Recipe Video
How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.
linda says
Well 12 lashes with a ….. bunch of shirataki noodles!!
Carolyn, I don’t have a donut pan so have not tried any of your donut recipes. But this one is one I really like the sound of. Would it work as a muffin?
Carolyn says
Yes, it would work as muffins, as it’s similar to a chocolate cupcake recipe I have. It would probably only make 6.
Shannon says
It made 10 for me! Delicious!!
Mary says
Did you use the mini muffin ?..If o, how long did you cook and at what temp? thanks…
Erin says
I ended up with 24 mini muffins! I cooked them for 14 minutes.
Kimberly says
Yippy!!! I was going to ask the exact same question!
Rona Sherman says
According to my boyfriend, this was the BEST dessert I’ve ever made!! I made them using a muffin pan and they turned out perfect! That’s so much for sharing this, I will definitely be trying more of your recipes!
Carolyn says
So happy to hear that!
Jackie Byars says
How would almond flour work? My husband hates coconut anything.
Debbie says
I was wondering the same thing, because everything I make with coconut flour is way too dry tasting for me.
Carolyn says
Oh, no, these are definitely NOT dry. Use Bob’s Red Mill coconut flour, it’s the best IMO.
Grace says
You are correct! Bob’s turned out perfect for me with this recipe.
Pamela L says
Debbie,
Research the difference in amounts of coconut flour vs others (almond, etc). It takes less but the article about baking w/coconut flour 2013 (this site) helped us. We have had success now. Other sites & comments have acted like it is a straight substitute for almond, etc. but it’s not. Good luck.
Shannon says
I didn’t think they taste like coconut at all! Just chocolatey, light and delicious!!
jodi says
We will likely get 8 to 10 so in your nutrition info which are you using? The 8 or 10?
Dinah T Cox-Moore says
i believe she said 8 servings in her posted recipe. look at the top of the recipe. it says 8 servings.
jodi says
Thank you. I just read the bottom part!
Carolyn says
At the top of each recipe it says the # of servings. I said 8. You might get ten, depending on your pan.
jodi says
Thanks. Did not see the part at the top. I think I may just do the math for the whole recipe and use my mini donut maker for these. Def making this recipe today!!!
Brooklyn says
How do u store the leftover donuts?
Carolyn says
Counter is fine for up to 4 days.
candace says
Would this work as “donut holes” in a mini muffin pan?
Carolyn says
Yes. This recipe is based on a chocolate cupcake recipe I have so it makes great muffins. Not sure of the baking time for mini muffins so keep watching them.
Goethy says
What about a loaf pan? Has anyone tried it? I think I will try it in a loaf pan this Sunday. Anything I should know first?
Jessica says
How did this go? I don’t have a donut pan or a cupcake tin.
Shirley says
Your keto chocolate donuts are phenomenal. So moist and scrumptious. Thank you SO much! I sealed them in a plastic container but by golly, they evaporated! I am pretty sure I had help going through them. Lucky thing your recipe is so uncomplicated, it will be a breeze to mix up and bake another batch. Again, thank you for sharing.
Carolyn says
So glad you liked them!
Sarah G says
Terribly, I’ve had to give up dairy over the past couple of months. ? I guess I could do coconut oil in place of the butter, any ideas for the heavy cream? I am so happy to see these wonderful doughnut joys!
Carolyn says
Full fat coconut milk would work for the glaze. It’s a little thinner so you may need less water.
Sarah G says
Ah, that makes sense! Can’t wait!
Debbie T says
I buy NutPods creamer for my coffee and have used it in place of heavy cream in several recipes. It’s just a mix of almond and coconut milks and has a very neutral flavor (to me, anyway). It’s about the same consistency as half and half, I’d say.
Christine says
I would red to use almond flour. I have a coconut allergy. What would the amout be and should I decrease the eggs. I love everything I have made from your recipes. Thank you so much!
Chris
Traci says
Did you get an answer for this?
Carolyn says
She did not, as it turns out. Too many comments to keep up with. Best thing to do is to take one of my regular chocolate cake recipes made with almond flour and turn that into donuts. 🙂
Mindy says
Coconut flour absorbs liquid. The more liquid you add, the denser it becomes. You have to be very specific when cooking with coconut flour and follow the recipes exactly.
You cannot substitute a different flour, because they work differently. I would look for a non coconut recipe if you can’t use coconut flour. Hope this helps!
spaceranger says
Yum! Sometime in the last two weeks I was actually trolling the web for a low carb chocolate donut recipe, but I didn’t ever find one I wanted to try. And now here is this recipe! Thank you! I just made them. I followed all of your directions for the donought, but I made a different topping for them. I don’t like swerve-based glazes for some odd reason, so instead I melted coconut oil and lilly’s chocolate chips and added a bunch of cocoa, stevia, vanilla and a tiny pinch of salt. I kind of drowned the donuts in this sauce, and yummmmm. It was excellent.
Sharon Jessup says
These are great, really good. I was wondering Carolyn if you have a receipe for vanilla cake donuts with vanilla glaze. Your site is the best!!
Carolyn says
Well I will work on that one! 🙂
Pam says
Yes!! These are wonderful. I so prefer the coconut flour to the almond flour ones.
How about a cinnamon and burnt butter variation 🙂
THANK you for all your recipes. They always come out well and are so yummy. Yours is the first website I check if I’m looking for a recipe idea and it never disappoints.
Carolyn says
So glad to hear it, Pam! You know I have a cookbook coming out, right??? 😉
Tammt says
What’s it called and when?
Carolyn says
The Everyday Ketogenic Kitchen and it comes out next week. T’s available for preorder now! https://www.amazon.com/gp/product/1628602627/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=aldaidrabfo05-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1628602627&linkId=cfd7fd2d1686d2722c68c287b382dd6a
Kimberly Garrett says
Sounds wonderful. Could I use an electric donut maker instead of baking?
Carolyn says
Probably but I really can’t say how to do it because I don’t own one.
Robyn says
Would I be able to use stevia or splenda in place of the swerve? I would really like to make these but I refuse to pay $10 for a tiny bag of artificial sweetner.
Carolyn says
Well, I refuse to pay that money for artificial sweetener too! Good thing that Swerve is made from all natural ingredients. That said, yes you can use stevia in the donuts but the glaze might be pretty runny. You may need less liquid.
Tammy says
Try Amazon, they have big bags for better prices.
Debra says
These were the best chocolate donuts. I used the silicone mini bunt molds. It made 12. Very happy with the turn out and You difinatelt could say addictive.
Debra says
too bad I didn’t check my spelling (typing) before posting….
Laura says
Silicone mini? Mini donut pan?
Debra McDowell says
They are silicone individual pans. They look like mini bundt cakes. My Mom gave them to me. You pop them out after they cool.
Leesa says
Hello! Does anyone have any tips for making the chocolate cake donut recipe at high altitude? Vacation begins next week and I would love to make these! Thanks for any advice!
Carolyn says
I have heard that you simply make the same changes you would for a conventional high altitude recipe.
Leesa says
Thank you, Carolyn!
Tracy says
I made these donuts on Friday and just love them. Brought a couple to coffee with a friend and she loved them too. Fun to make in my donut pan and the best part is no guilt eating something delicious.
Kasi says
Shouldn’t the coca be the unsweetened kind?
Carolyn says
Generally, cocoa powder IS unsweetened, as least in the US and Canada. It shouldn’t need to be specified.
Tabi says
Yep. We aren’t talkin Quik. Lol
Logan says
About to make them and it looks like a great recipe. I have been searching for a Keto chocolate donut recipe. This website I have always came to and has amazing recipes. I will tell you how good they turn out,SO EXCITED!!😀😀
Dawn says
Oh my!!! These are perfect!! The recipe made 6 for me. I can’t wait to try them as a muffin. 😉 Thanks so much for the recipe!
Katie says
How long would you cook these as mini donuts?
Vickie says
I baked mine for 10 minutes….so yummy! I got 21 of these little gems.
heather pennel says
All I can say is Wow!!! Just made these today and they are so perfect. Really curbed my hankering for a donut or even a rich cupcake. Thank you!! These may be a weekly routine!
Rhonda Webb says
Yay basics! 🙂 I am glad you are taking this on – you do such a great job with your recipes, I know they will be great. I think this is a great idea!
Kelly Mahan says
Sometimes I can’t even believe that there are such delicious recipes like this that’s also low carb.. I love it!
Karen Ortega says
Carolyn, thank you for another delicious and easy recipe. These donuts are so amazing moist and delicate that it doesn’t need the glaze. Just a squirt of whipped cream and topped with fresh berries and I’m happy. Next time, I will definitely grease the donut pan very well as per your directions to prevent them from sticking.
Karen says
These are delicious and easy! Thank you, Carolyn!
Amanda says
Any recommendations for how to store them and if they would freeze well? We are camping this weekend with keto friends and I want to make a. Inch and suprise them, just not sure how to keep them fresh.
Carolyn says
They are fine on the counter for a few days but if it’s really hot, they may get a bit messy. I would possibly keep them in a covered container with ice packs around it? Or in your cooler?
Jill says
Do these freeze and thaw well?
Carolyn says
I honestly can’t say but I imagine they would without the glaze.
Stephanie Deal says
Yow!! I made these tonight and they are fabulous. I did not have a donut pan, so I used a mini Bundt pan and it worked perfectly. Thanks again for another great recipe.
Lori says
I don’t drink coffee at all. What would you use instead of the coffee I’m assuming we need the additional liquid in the recipe.
Carolyn says
The recipe states that you can use water.
Sharon L says
I am going to order a donut pan from Amazon-should I get a silicone pan or regular aluminum/steel pan?
Looking forward to making these.
Carolyn says
I use the metal ones from USA Pan. http://amzn.to/2v5AGAg
Valeria Dombiak-Woelfel says
I tried but mine got all stuck to the pan and completely ruined . I oiled it well s not sure what else to do . I even left them 1 hour on the freezr but no luck 🙁 they were also very very sweet for me
Chris says
I shared your #everydayketogiveaway . Keep up the great work, these recipes are incredible. Share url: https://www.instagram.com/p/BXLtzskFAD_/
Carolyn says
Thank you!
Susan Pelter says
I made these with low expectations because I’m not wild about coconut flour nor do I like most Swerve-based glazes – the cooling sensation is too much for me. But I was dying for something chocolate and they looked easy, so I went for it. And they turned out to be fantastic! They taste chocolaty rather than coconutty to me and are moist and tender. I’m already thinking of ways to dress them up for variety!
I made mine in a muffin tin (I don’t have a donut pan) – I got 9 small cupcakes out of it and they released easily. And in both the donuts and the glaze, I used half Just Like Sugar; regular for the donuts and brown sugar flavor for the glaze. The JLS moderated the cooling effect in the glaze and I am hoping that it will prevent the re-crystallization of the sweeteners in the donuts themselves once I refrigerate them. This is a big winner! Thank you, Carolyn, for another great recipe.
Carolyn says
Glad you liked them. Cocoa really tends to hide the coconut flour flavour and i think it makes for a really great cake consistency!
amazon says
is that unsweetened cocoa powder?
Carolyn says
Always.
Kendra Stearman says
These look delicious! I just need to figure out how to convert the Swerve measurement to THM Gentle Sweet and I’m ready to bake.
Carolyn says
Swerve measures like sugar so just use that to convert.
Kendra Stearman says
Thank you! I’ll be baking these tomorrow
Desiree says
Do these need to stay refrigerated with the heavy cream in the glaze?
Carolyn says
Not right away, no. They are fine for a day or so on the counter. Then the fridge!
cat says
So 2 net carbs per doughnut ??
Carolyn says
Yup.
Jill says
Im getting a much higher carb count on carb manager, why? 8 net help!
Carolyn says
Whatever program you are using is probably counting the erythritol. Since it has no affect on blood glucose, it should not be counted.
Lianne says
Just made these (10 minutes after my donut pan arrived from Amazon) and as soon as they cooled enough, I made a cup of coffee and gobbled that donut right up. I didn’t even make the frosting and it was perfection! Thank you so much for sharing your talents with the rest of the world.
Carolyn says
Glad you liked them!
SBEIII says
I don’t have a donut pan, so I made mini muffins. These are AWESOME!0
Leonor says
This are amazing! My girls love them! First time I make something base on coconut flour and actually like it.
Edna says
oh Carolyn…….you have said so many times to us that beat ourselves up on the site …..do not be so hard on yourself well my Canadian friend……think you have to take your words to heart………don’t we all as time carries on leave behind the “good ole basics” and keep going with the new and wonderful…..I know I have done so with both my baking and cooking…………..then something or someone wakes us up and we go back and use the “good ole recipes”…..lol see we read your blog………..seriously Carolyn…….If I could I would make and eat totally everything you put on your website but unfortunately I am from a obese family background (3 generations) so I have to watch the calories but I have made so many of yours especially the peanut butter and chocolate ones and as you may remember the battle of weight is my concern now as if I do not get enough off the dr is putting me on meds which I have managed to fight off for the past six years of being diabetic……therefore my sweettooth has been suffering terribly but slowly it is showing a positive and with only 1 month to go I can hardly wait ……..sure can not wait to get your book that I have pre ordered and hoping against hope to be able to meet you in person up here……have a fantastic day
Traci says
I bought almond flour and almond meal but forgot coconut flour. Could i use one of these instead? If yes do you think the same amount?
Ann Corzp says
What can I use besides Swerve ?
Carolyn says
For the donuts, any sweetener will do. For the glaze, you really need a good powdered erythritol.
Jenny says
I just made these in a mini muffin pan. I got 24 from the batter. I haven’t glazed them yet but have already eaten 3. These are awesome!!! It took about 13 minutes at 325F. The nutrition breakdown puts each mini muffin at about .67 net carbs. This recipe is definitely a keeper!!! Thanks Carolyn!
Carolyn says
Wonderful!
Emily says
I made these last night in a muffin pan and it worked perfectly. However, would it still work if yu switch the coconut flour for almond flour because they were a little bit gritty, still edible, but I have a weird thing with the consistency of coconut and in my weird brain that’s all I can I can taste is the grit of coconut. They are however still delicious. Haha
Carolyn says
This recipe is really made for coconut flour. But you could try this chocolate muffin recipe as donuts and I think it would work. https://alldayidreamaboutfood.com/low-carb-double-chocolate-blender-muffins/
Stephanie Mousel says
What is the consistency supposed to be like? Mine is like frosting, so not easy to put in my already greased donut pans.
Carolyn says
It should not be that thick. It’s probably the brand of coconut flour you use…try thinning it out with an extra egg.
Bethany says
These were delicious. I made them in a muffin tin (UK size) and it made 8 muffins. They took about 20 min to cook. Lovely lovely lovely. Thank you!
Alba says
Mmmm these look so good! Thank you for all the great recipes you develope, I just went through your site and I love it! I’ll never leave! 🙂
I’m going to meke this as soon as posible; a question, where would you keep them, in the counter or the fridge, and for how many days? I don’t want to binge on these, so I may halve the recipe if they don’t keep well.
Thanks again, I’ll come back to teel you how it went!
Carolyn says
Counter for 2 days or so, fridge up to a week.
Amy says
I have pulled these up to make multiple times since you posted the recipe this summer. I FINALLY followed through and made them. WHHYYYYYY did I wait so long?! They are splendid. Thanks for making my day Carolyn 🙂
Abby says
These are amazing! We are donut lovers in my house and I finally tried to make my own. I tried another recipe for some blueberry donuts and they were dense and just meh. I should have looked at your site first, because hello, you are a low carb baking queen! These donuts are light, moist and have great flavor! I have a babycakes maker with changeable plates so I just used the mini donut plates and cooked until the light came on (like a waffle maker does). Amazing! I bet these would be great as cake pops too. That is for all of your great recipes!
Abby says
I hit post too fast to check my spelling lol! * Thanks for all of your great recipes!
Erin @ Dinners, Dishes, and Desserts says
I want these when I wake up tomorrow morning!
Candy Patterson says
Delish!!!
Ronda says
I LOVE these! So good. My only problem with these is refraining from eating the whole batch at once!
Susan says
Wonderful, DH, didn’t know they weren’t his favorite bought doughnuts!
Sondra McDermott says
I made theses but they are dry, any suggestions?
Carolyn says
Take them out earlier, they got overbaked if they are dry.
Claudia says
I bought donut pans just so I could make some….they were wonderful!!!!
Money well spent!!!
Darcy Spiekhout says
Awesome!
Charla Thompson says
These are amazing! Definitely going on the regular rotation! Thanks Carolyn!
Jennifer says
Love these donuts!
Melissa Leach says
These are really good and difficult to stop eating. I tend to snack on them all day. ?
Rebekah K says
I thought this recipe was excellent. Thank you
Kim Pitts says
Best donuts ever!!!!
Taylor @ Food Faith Fitness says
These sound like the perfect donuts!
Lori says
These are delicious!
Marianna says
The best Keto donuts out there! My boyfriend begs me to make these every week!
Stephanie says
These are fantastic! Best chocolate flavor.
Jennifer Farley says
Chocolate on chocolate is the best way to go!
Diana says
These are a great treat that I really enjoy!
Sarah Giammarino says
Awesome recipe….best I’ve had for all donut! A definite keeper!
Jennifer Blake says
My kids love donuts but they are only a special treat now and then because we visit our local donut shop for them. I don’t own a donut pan so I’ve never tried to make my own at home. Now that I’ve been working with Baking A Moment, I have been wanting to try all these wonderful donut recipes around and to have a healthy version is all the better. The treat without the guilt!
Gerry Speirs says
I want a dozen!
Julie Baldu says
I made these this morning, crammed all of the batter into a 6 doughnut pan so the hole closed, no biggie. They are so yummy! Saving the rest as an after school treat for my grandkids. I need to get another pan so there are more to go around! Definitely a repeat in the near future!
Julie Baldi says
I made these this morning, crammed all of the batter into a 6 doughnut pan so the hole closed, no biggie. They are so yummy! Saving the rest as an after school treat for my grandkids. I need to get another pan so there are more to go around! Definitely a repeat in the near future!
Jan says
These were great. I can’t tell you how much almond and coconut flour I have wasted trying to make a low carb donut that actually tasted great and wasn’t dry. This one is a keeper. Delicious!
Carolyn says
Yay!
Lauren says
I have made these several times in my muffin tin and love them! This morning I decided to try adding peanut butter to the mix and omg!! I will be doing it that way from now on! I used about 1/3 cup.
Erica says
Just pulled these out of the oven and let them cool for 10 minutes. I really like the flavor and texture! They’re great, especially for a coconut flour-based baked good. I also like that they’re nut-free. But, I can’t get them out of the pans. They’re seriously stuck. I’ve only used my Wilton doughnut pans a couple of times. I greased the wells generously with avocado oil, and then with butter when I had to grease more to finish off the batter. Neither fat seemed to work. It’s a tasty recipe though. I’m seriously debating going back into the kitchen and making more batter in a 9×9 pan, then glazing the top. Doughnut cake, instead of cake doughnuts. ? Thank you Carolyn.
Samantha says
Ohhhhhhh myyyyyyyy GOSH! I made these last night and I can’t express the amount of happiness these brought me without sounding like a crazy person! It was my first time baking with coconut flour, because I loath coconut, but I could not taste any coconut at all. I mostly use almond flour and I’m used to the grainy dense texture and I don’t mind it. But when I bit into these little light and fluffy balls of goodness…..I did a happy dance! I’m actually sitting at work drinking my coffee and enjoying these little balls of heaven and just had to leave a review. Thank you….I bow down to you!
Carolyn says
Yay, what a great testimonial! Thanks!
Jessica says
I’m not sure if I’m doing something wrong… but I put in all my ingredients and the swerve confectioners sugar has 3g of carbs per tsp. Now if my math is correct, that would 48g of carbs just for the muffins! How is this recipe low carb?! Please let me know if something I did was wrong or if you’re not counting the carbs to the sweetener.
Carolyn says
Erythritol has zero carb impact so it does not count at all. I have a nutritional disclaimer in every post that explains this and as I test my blood sugar daily, I know this to be true. I am a little bothered that you gave this recipe 2 stars based on that. If you didn’t like it, I get the lower review but this seems a little unfair.
Paula says
FYI
Oligosaccharides contribute 4 grams of carbohydrates per teaspoon of Swerve. However, because they cannot be digested by the human body, these carbs don’t contribute to the total calories.
Studies have also shown that oligosaccharides don’t cause an increase in blood sugar or insulin levels.
SUMMARY
Because your body cannot digest the carbohydrates in Swerve Sweetener, it’s calorie-free and does not raise blood sugar or insulin levels.
Jessica, take back your two stars.
Amber H. says
Baked these in my Baby Cakes mini donut maker for 7 minutes (flipped over halfway through baking). The recipe yielded 13 mini donuts. Served with a dollop of whipped cream and raspberries. Delicious!
Dawn Miller says
Looks delicious! Sorry if I missed it, but what is the carb count on this?
Carolyn says
Should be right there in the recipe. A little box with all the nutritional info.
Cindy says
I made these today. My batter was really dry, didn’t look anything like picture. I had to pack in with hand it was that dry. I put all ingredients in. What did I do wrong? Could it be the kind of coconut flour I used?
Carolyn says
What brand did you use?
Lily says
Hi these turned out great! For those who didn’t want to use coconut flower I used one cup of almond flower and they turned out perfect! The glaze will take some time to perfect but overall they’re very good. I used silicon donut liners and made 8 if I would have filled them to the top then would have made 6 bigger ones.
Terri says
I made these yesterday and they turned out great! My husband loves them too! I will make them again! Thanks for a great recipe!
Jill says
My kids loved these! Seriously, MY kids! This is huge! I used a babycakes mini donut cooker, half glazed half with powdered swerve, and they are GONE! Thank you so much!
RandyH says
I don’t have a donut pan, so I made these as mini-cakes yesterday. I don’t like coffee, so I used unsweetened coconut milk instead. They were fantastic, and so moist. My non-Keto mother couldn’t believe they were low carb. And she LOVES chocolate cake. I’m been told I should make them again. 🙂
I did part of the batch in the microwave. Only took a few minutes. They tasted OK, but not as good — a bit drier. If I used the batter in the microwave again, I’d add some mayo (i.e. eggs and oil) to try and keep them more moist.
But, next time as cupcakes, with maybe some cream cheese filling.
Carolyn says
These are useful, aren’t they???
Shasta says
Just made these. I got 10. They are fantastic. I have already eat 2 and my 2yr old ate part of one and said..yum so it’s a keeper!
Karen says
All I can say is MAKE THESE NOW!! Fantastic!! It’s a forgiving recipe because I messed up and used almond flour by mistake instead of coconut the first time and they were still delicious!!
Jessie says
Do you think you could make these with monk fruit sweetener instead of the Swerve granular?
Carolyn says
Possibly. I haven’t tried.
Roohi says
Hi. I made these with pure monk fruit instead of swerve and they were fantastic. I used two full scoops of powder from the Julian Bakery pure monk fruit container. I was worried about the consistency in the absence of swerve so I added 3 TBSP extra cocoa powder. I just finished my last donut so I’m heading to the kitchen to whip up another batch!
Carolyn says
Glad they worked!
Tina says
I am making these now! Would you hapoen to know if this is glutten free?
Carolyn says
As long as your cocoa powder is gluten free, yes. And your baking powder.
Bonnie says
I baked these in a regular size muffin tin – filling each cup half full and it made 8 muffins and cooked in 15 minutes at 325 – the temp on the recipe. They look delicious and if the batter is any indicator they will be 🙂
Cindy Hannon says
My friend who is a chef once told me she always adds coffee to any chocolate recipe.
Cindy Hannon says
And I cannot wit to make these…
Greg Smith says
Can these be fried instead of baked?
Carolyn says
No, they wouldn’t hold together. The lack of gluten is a problem for low carb baked goods being fried.
Cassandra says
This was the first keto dessert I’ve made. I cannot believe these are only 2 NC per donut, might be less for me as I got 10 donuts and I haven’t entered the macros into MFP. I will make these again and again they are so easy and so delicious!!!
Julie says
What do you grease your pan with?
Carolyn says
I usually do room temperature butter or ghee.
Mary White says
I’m profoundly happy to find a classic recipe for low-carb chocolate donuts on your website. I hope to see other classic recipes soon, or as soon as you can manage. I’m not usually enamored when I order, for instance, a Reuben sandwich and get one with NOT dark rye, NO kraut, and no thousand Island dressing…”Our version”. I love all the old classics but can’t eat the high carb versions.
Thank you for a recipe that I hope will become our favorite.
Carolyn says
I would never dream of making a reuben without sauerkraut or thousand island…but the rye bread has to go, just by virtue of the fact that there is no real way to make THAT low carb. 🙂
Shontel says
Does the donut pan have to be silicone or will a metal pan work without terribly sticking?
Carolyn says
I have a metal one and it works fine as long as it’s well greased.
Jasmine says
I made these yesterday and i’m in love! I’ll definitely be making these again! Have you ever made them dairy free by substituting coconut oil for the butter?
Carolyn says
I haven’t but i’ve made similar things and I think it will be fine.
Karen Johansen says
Better then Good!
Marie says
Has anyone tried making soft cookies out of this recipe? The taste was great, but they would not come out of the molds without falling apart. I greased them really well – it was pooling in the pan before I put the batter in. Thanks for sharing as this really was delicious.
Terri says
Can I substitute some of the eggs for egg whites?
Carolyn says
Probably but you would need more of them.
Terri says
Could u tell me how much egg whites I would need if I only use 2 hole eggs
Carolyn says
No, but I know Google will be able to.
Lyndsey says
Could you make this without using coffee? Would you need to add more of some other liquid? They look delish!
Carolyn says
Just add water instead.
Linda says
These were a win for us! After trying a recipe from Pinterest that was a fail we were searching for a good recipe. This recipe was yummy with good texture and flavor! Victory feels good! Thanks for a great recipe Carolyn!
Michelle F says
These are amazing!! I don’t have a donut pan so I made regular sized cupcakes, filled half way and that yielded 10. Then I ended up filling them with whipped cream. Boom, hostess cupcake! But they are so satisfying without it. You my dear are an angel! Thank you for this amazing recipe!
Tanya says
I’m so sad these didn’t work out for me. The batter tasted great, but the donuts turned out wet and eggy, & stuck to the pan pan. 🙁 Maybe the type of coconut flour I used? I username Trader Joe’s brand and followed the recipe to the T. Maybe I’ll try again with a different brand flour.
Carolyn says
It could be the brand, I’ve never used it at all.
Gail says
I Made these today and wow, WOW! They are delicious, moist without the eggy texture that so many coconut flour desserts have. They satisfy both my sweet tooth and my chocolate craving. I will definitely be making again.
Thanks
Carolyn says
So glad to hear it!
Bernice "BC" Marks says
How can I register for the giveaways? HAPPY 1st BIRTHDAY!!!
Carolyn says
The giveaway for the air fryer is tomorrow so stay tuned!
Elizabeth says
I just made these and they turned out amazing!
Found this recipe on Pinterest and wasn’t sure how they would turn out as I’m always disappointed by many low carb recipes I try so I had to half the recipe.
This was the exception, amazing! I will be making them very often to have them for breakfast along with my coffee. I added a tiny bit of the Pillsbury sugar free vanilla frosting instead of the frosting on here just to save some time.
Thank you so very much!
Carolyn says
So glad you liked them!
Marcella says
Not sure what happened but my doughnuts stuck horribly to the pans…they didn’t fall out as you suggested they would…I had to pry them out and they broke apart into crumbs…I have 2 non stick doughnut pans and I sprayed the pans generously….I must sound like a greenhorn but I’m not a novice baker either…not sure what went wrong…
Carolyn says
Well I can’t be sure what happened, not being in your kitchen, but as you can see from the comments and ratings, these are immensely popular. So something went wrong on your end. It sounds like they were too dry because these don’t break apart into crumbs when properly made.
Kathleen says
These were really delicious!! Had more of a “cake” texture (soft and airey) than donut (chewy and full) — but hey, we’re not complaining!! A wonderful recipe, we’ll be making this again.
Lisa says
My daughter and I made theze tonight! They are delicious!
Carolyn says
So glad to hear it!
Lisa Lougheed says
I made a second batch last night to bring some to coworkers and I can say that they will all be making these! Of course, my daughter made me double the recipe so there would still be plenty at home. By the way, my husband and I heard/saw you at Fox Tale Books in Woodstock, GA a few months ago. I have loved every one of your recipes we’ve tried.
Carolyn says
Hi Lisa! Thanks so much and it was wonderful to be at Foxtale back in October. Have a wonderful weekend!
rfeva says
I would like to add cocoa to the flour to make the doughnut truly cholatey.- can you suggest the proportion I need to use.
Carolyn says
These already have cocoa powder.
Jen says
I love the taste of these, but they cooked up with flat tops rather than rounded and were a bit thin. I have fresh baking powder and am wondering what I may need to different to get a better result.
Carolyn says
What brand of coconut flour did you use?
Jen says
I used the Kirkland brand of coconut flour from Costco. I so want to get these to work 🙂
Carolyn says
They aren’t perfectly rounded like conventional donuts but they should rise and be a little rounded. Coconut flour is very trick and I only ever use Bob’s Red Mill.
Morgan says
These are incredible! Even my kiddo loved them! Made 3 dozen to take to my office keto party!
Carolyn says
So glad you liked them!
Kamal says
Thank you for this! They’re amazing. I baked them in a silicone muffin tray because that’s what I had, and ditched the glaze because I’m lazy. Still turned out great, I bet they would be even better if done the “correct” way 🙂
KP says
Just made them. Bought my hubby som paczcis and needed something for me! Thanks so much! Delish.
Christina says
Literally just made a batch, had 1 and the rest are cooling in the fridge. SO GOOD! They came out super moist, light and fluffy (I’m not a huge fan of “cakey” donuts.) Definitely a winner, I bought a donut pan for your recipes specifically. I cant wait to try the rest! Thank you for creating such delicious recipes!
Carolyn says
So glad to hear it!
Debra says
These donuts are low-carb perfection! I will be making these again! Thank you! My husband hates coconut, and he said these were the best chocolate donuts he ever had. I did not even tell him about the coconut flour, and he did not notice at all.
Carolyn says
So glad to hear it!
Kayren says
How would you store these & how long do they stay fresh?
Carolyn says
On the counter in a covered container for 3 days or in the fridge for a week.
Anu says
Oh my goodness, these are ridiculously good, what sort of magic is this?! 🙂 I made the recipe almost exactly as written, but used Erythritol instead of Swerve, and added 1/4 tsp each of powdered stevia and monk fruit sweetener, plus 1/2 tsp of liquid stevia to the batter. I also added about 20 drops of liquid stevia to the glaze. I distributed the batter in my silicone donut pan, which has 7 holes, and had to bake for 30 minutes (but that’s probably just my weird oven. Yum!
The next time I might leave out the cocoa and water from the glaze and go for a plain vanilla-flavoured drizzle, I may try a crisscross pattern with that, fingers crossed 🙂 Thank you so much for yet another wonderful recipe!
Sarah says
Made six donuts for me. I used Lilly’s chocolate chips with cream for the glaze, thinned with water! Perfect
Courtney Chamblin says
I’m about to try these, but my hubby is allergic to eggs. I know there are a variety of egg substitutes available… any advice on which would work best for this recipe?
Carolyn says
I’m sorry, I’ve never tried an egg replacer in this recipe.
Laura says
I’d like to try these, and I’m fairly new to keto, but I’ve seen Swerve confectioners, swerve granulated, and swerve brown. I think I’ve even seen some erythretol that’s liquid. But I don’t see many who post keto recipes specifying which kind should be used. Which form do you use?
Carolyn says
It does specify. First, each reference to Swerve is linked. Second, when you say sugar, it usually means granular. Thus a reference to just Swerve = the granular kind. But a reference to powdered Swerve is like “powdered sugar” or confectioners sugar.
Janice says
I made my second batch yesterday. They are so good. Everyone that tries them really likes it. Mini muffins are a nice treat to have around. I don’t have a muffin pan so I went for the mini muffin pan. Cream cheese frosting is the way to go.
Carolyn says
Glad you like them!
Ashlea says
The donut recipe is awesome but what I don’t like is the icing… The sweetener was too detectable and crunchy like as if it was a sugar covered donut I could hear it crunch in my teeth… I’d love to throw a scoop of rebel ice cream on one of these donuts after they come out of the oven.
Arlene says
These are the BEST donuts ever!! I was able to make 12.
Carolyn says
Thank you!
Andrea McPherren says
Just made these on OMG! They are so good. I prefer Lakanto Monkfruit over Swerve so that’s what I used for both granular and powdered. I also drink a flavored variety of coffee so I added six tablespoons of my salted caramel mocha coffee instead of regular. Delicious! You’d never even know there was coconut flour in these, but I did use Bob’s. In the frosting I added a couple spoonfuls of whipped cream cheese and a bit more heavy cream. It turned out heavenly! One question and you’ve probably answered this, but are they best stored in the fridge like most Keto goods?
Carolyn says
These are okay on the counter for a few days, but refrigerate if they will be around longer than 3.
Chasity says
Hello,
Has anyone made these “dairy free”? I was thinking to myself I could use Silk Almond Creamer to substitute the heavy cream? Then I could use a “dairy free butter? Unfortunately my fiancé is lactose intolerant.
Thank you!
Laura says
I got the pans and made the donuts. They passed even the picky eaters’ taste test. These are great treats and came together so easily!
Laila Stephen says
Hi Carolyn! While this recipe looks yummy, I am hesitant with most, if not all, keto sweet recipes because I can’t seem to find a sweetener that doesn’t upset my stomach and so I’ve had to just skip baking altogether. I read through your comments and there doesn’t seem to be too many people that have this same problem. I find it difficult to find pure Mondfruit sweetener that doesn’t have Erithrol in it. I use Xylitol for my coffee and tea, but I’ve also tried that in baking and it upset mine and my family’s stomachs as well! So disheartening. 🙁
Carolyn says
That is frustrating! Have you tried allulose yet? For me, it upsets my stomach a lot but so many other people say it works just fine.
The problem with pure monkfruit is that its a highly concentrated sweetener, like stevia extract is. It can sweeten things, but it can’t give baked goods or frostings the right texture. You use about 1/4 tsp to sweeten a whole recipe!
Liz J says
Hi Carolyn,
I found your site by searching for low carb sweets recipes, and I’m so happy! I visited a number of other sites but they were too complicated for me. I can clearly understand and follow your recipes. I haven’t had a donut for over 10 years because of my DM2 diagnosis and I loved the KK ones. Anyway, I found this recipe Anne decided to get a donut pan and try it, OMG! Even my picky son and no low carb eating hubby enjoyed them, they were gone in 2 days and they asked for. I bought your desert cookbook and will be trying other recipes. Thanks for taking the time so we D’s can enjoy some sweets. You rock. I enjoy your little stories at the beginning.
Carolyn says
Liz, I am so thrilled to hear it!
JennyB says
Hi Carolyn, I made a batch of these today. Instead of making 8 bigger donuts, I used my mini donut pan and got 27 minis. I ate 3 right away. So now I can have a couple of these with tea or coffee. They turned out exactly as like in your picture. Thanks for this yummy recipe. Can’t wait to try some of your other recipes.
Carolyn says
Yay!!!
Marion cardoza says
Made these amazing! Can this recipe be doubled to make a cake?
Carolyn says
Use this version, it can be made into 2 8-inch layers as well. https://alldayidreamaboutfood.com/keto-samoa-bundt-cake/
Karna R says
Oh, WOMAN! I was so excited to try out these donuts. I didn’t have any coffee, but I did have instant espresso powder, so I made a cup of espresso and used that as a coffee substitute. The flavor was exquisite. Buuuuttttt, every last one of the donuts stuck to the non-stick, (coconut oil) greased donut baking pans. I couldn’t get a single one out whole, and the one I managed to get out the most completely crumbled in my hand when I went to dip it into the glaze. Not to be undone in my quest for Keto chocolatey-ness I crumbled all the donuts into the glaze and created cake pop truffles. I then coated the truffles with a blend of unsweetened baking chocolate bar, coconut oil, and a tiny bit of monk fruit sweetener to cut the bitterness of the chocolate.
Where did I go wrong with the baking process that made them stick so terribly?
Carolyn says
What’s the issue? YOUR PAN! 🙂
It’s very clearly the problem here. Sounds to me like either they have lost their non-stickness, or that they weren’t very non-stick to begin with.
Jill says
Amazing!! Turned out just as perfect as the pics and sooo good!