• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

July 3, 2017

Keto Chocolate Cake Donuts

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

131.1Kshares

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.

Low Carb Coconut Flour Chocolate Donut Recipe

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.

 

Easy sugar-free chocolate donuts with chocolate glaze

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.

Keto Chocolate Donut Recipe

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.

Chocolate dipped chocolate donuts - low carb and gluten free.

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.

4.84 from 66 votes
Coconut Flour Chocolate Donuts with Chocolate Glaze
Print
Classic Chocolate Cake Donuts
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 
Low carb chocolate donuts made with coconut flour and dipped in a sugar-free chocolate glaze. My kids declared these to be the best keto donuts I have ever made!
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 123 kcal
Ingredients
Donuts
  • 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
Glaze:
  • 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
Instructions
Donuts:
  1. Preheat the oven to 325F and grease a donut pan very well.
  2. 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.
  3. 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.
  4. 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.
Glaze:
  1. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.

  2. Add enough water until the glaze thins out and is of a "dippable" consistency, without being too watery.
  3. Dip the top of each donut into the glaze and let set, about 30 minutes.

Recipe Video

Recipe Notes

How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.

Nutrition Facts
Classic Chocolate Cake Donuts
Amount Per Serving (1 donut)
Calories 123 Calories from Fat 83
% Daily Value*
Fat 9.2g14%
Carbohydrates 4.68g2%
Fiber 2.67g11%
Protein 4.43g9%
* Percent Daily Values are based on a 2000 calorie diet.

 

131.1Kshares

Filed Under: Breakfast, Gluten Free, Low Carb Tagged With: chocolate, coconut flour

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


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.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. linda says

    July 3, 2017 at 7:01 am

    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?

    Reply
    • Carolyn says

      July 3, 2017 at 7:58 am

      Yes, it would work as muffins, as it’s similar to a chocolate cupcake recipe I have. It would probably only make 6.

      Reply
      • Shannon says

        July 10, 2017 at 7:33 pm

        It made 10 for me! Delicious!!

        Reply
        • Mary says

          September 16, 2017 at 11:34 am

          Did you use the mini muffin ?..If o, how long did you cook and at what temp? thanks…

          Reply
          • Erin says

            May 31, 2018 at 9:13 pm

            I ended up with 24 mini muffins! I cooked them for 14 minutes.

      • Kimberly says

        November 23, 2019 at 9:08 am

        Yippy!!! I was going to ask the exact same question!

        Reply
    • Rona Sherman says

      August 12, 2019 at 8:12 am

      5 stars
      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!

      Reply
      • Carolyn says

        August 12, 2019 at 3:41 pm

        So happy to hear that!

        Reply
  2. Jackie Byars says

    July 3, 2017 at 7:05 am

    How would almond flour work? My husband hates coconut anything.

    Reply
    • Debbie says

      July 3, 2017 at 9:43 am

      I was wondering the same thing, because everything I make with coconut flour is way too dry tasting for me.

      Reply
      • Carolyn says

        July 3, 2017 at 11:43 am

        Oh, no, these are definitely NOT dry. Use Bob’s Red Mill coconut flour, it’s the best IMO.

        Reply
        • Grace says

          October 4, 2017 at 1:45 pm

          You are correct! Bob’s turned out perfect for me with this recipe.

          Reply
        • Stacey says

          September 2, 2020 at 10:22 pm

          5 stars
          My little t1 is so picky. We used allulose as our sweetener. These are amazing and so airy and moist.

          Reply
      • Pamela L says

        March 7, 2018 at 1:23 am

        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.

        Reply
        • Diana says

          May 21, 2020 at 11:38 pm

          Can you use Monk Fruit granulated and powdered instead of the swerve ?

          Reply
          • Carolyn says

            May 22, 2020 at 7:49 am

            Sure, that would work well.

    • Shannon says

      July 10, 2017 at 7:35 pm

      I didn’t think they taste like coconut at all! Just chocolatey, light and delicious!!

      Reply
    • Laurie A Phillips says

      September 21, 2020 at 11:38 am

      Yes, I don’t like the taste of coconut flour but love coconut. So I switch the recipe with1 cup almond flour and add like 1 /4 cup of coconut flour. It is suppose to make it more fluffy with the C. Flour.
      Also I have tried half cup of gluten free flour and 1 cup almond with the 1/4 cup of c. flour and it works.
      Hope this helps.

      LP

      Reply
  3. jodi says

    July 3, 2017 at 9:33 am

    We will likely get 8 to 10 so in your nutrition info which are you using? The 8 or 10?

    Reply
    • Dinah T Cox-Moore says

      July 3, 2017 at 10:54 am

      i believe she said 8 servings in her posted recipe. look at the top of the recipe. it says 8 servings.

      Reply
      • jodi says

        July 3, 2017 at 12:07 pm

        Thank you. I just read the bottom part!

        Reply
    • Carolyn says

      July 3, 2017 at 11:43 am

      At the top of each recipe it says the # of servings. I said 8. You might get ten, depending on your pan.

      Reply
      • jodi says

        July 3, 2017 at 12:07 pm

        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!!!

        Reply
        • Patricia says

          October 7, 2020 at 8:56 pm

          How long would you cook them in a mini electric baby cake donut maker? Does anyone know

          Reply
    • Brooklyn says

      January 23, 2020 at 12:49 pm

      How do u store the leftover donuts?

      Reply
      • Carolyn says

        January 23, 2020 at 4:29 pm

        Counter is fine for up to 4 days.

        Reply
  4. candace says

    July 3, 2017 at 11:23 am

    Would this work as “donut holes” in a mini muffin pan?

    Reply
    • Carolyn says

      July 3, 2017 at 11:42 am

      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.

      Reply
      • Goethy says

        July 7, 2017 at 10:14 am

        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?

        Reply
        • Jessica says

          August 11, 2017 at 3:37 pm

          How did this go? I don’t have a donut pan or a cupcake tin.

          Reply
          • Shirley says

            January 26, 2020 at 1:32 am

            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

            January 26, 2020 at 10:22 am

            So glad you liked them!

  5. Sarah G says

    July 3, 2017 at 1:50 pm

    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!

    Reply
    • Carolyn says

      July 3, 2017 at 2:50 pm

      Full fat coconut milk would work for the glaze. It’s a little thinner so you may need less water.

      Reply
      • Sarah G says

        July 3, 2017 at 3:57 pm

        Ah, that makes sense! Can’t wait!

        Reply
    • Debbie T says

      August 10, 2017 at 2:45 pm

      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.

      Reply
  6. Christine says

    July 3, 2017 at 7:23 pm

    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

    Reply
    • Traci says

      August 23, 2017 at 3:13 pm

      Did you get an answer for this?

      Reply
      • Carolyn says

        August 23, 2017 at 4:04 pm

        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. 🙂

        Reply
    • Mindy says

      September 5, 2018 at 9:02 pm

      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!

      Reply
  7. spaceranger says

    July 4, 2017 at 12:28 am

    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.

    Reply
  8. Sharon Jessup says

    July 4, 2017 at 2:01 pm

    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!!

    Reply
    • Carolyn says

      July 4, 2017 at 3:29 pm

      Well I will work on that one! 🙂

      Reply
      • Pam says

        July 5, 2017 at 11:43 am

        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.

        Reply
        • Carolyn says

          July 5, 2017 at 12:03 pm

          So glad to hear it, Pam! You know I have a cookbook coming out, right??? 😉

          Reply
          • Tammt says

            September 26, 2017 at 10:20 pm

            What’s it called and when?

          • Carolyn says

            September 27, 2017 at 7:20 am

            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

  9. Kimberly Garrett says

    July 4, 2017 at 6:17 pm

    Sounds wonderful. Could I use an electric donut maker instead of baking?

    Reply
    • Carolyn says

      July 5, 2017 at 7:51 am

      Probably but I really can’t say how to do it because I don’t own one.

      Reply
  10. Robyn says

    July 6, 2017 at 12:23 am

    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.

    Reply
    • Carolyn says

      July 6, 2017 at 10:05 pm

      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.

      Reply
    • Tammy says

      September 26, 2017 at 10:21 pm

      Try Amazon, they have big bags for better prices.

      Reply
  11. Debra says

    July 6, 2017 at 9:27 pm

    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.

    Reply
    • Debra says

      July 6, 2017 at 9:28 pm

      too bad I didn’t check my spelling (typing) before posting….

      Reply
    • Laura says

      January 29, 2018 at 9:27 pm

      5 stars
      Silicone mini? Mini donut pan?

      Reply
      • Debra McDowell says

        October 3, 2018 at 11:28 pm

        They are silicone individual pans. They look like mini bundt cakes. My Mom gave them to me. You pop them out after they cool.

        Reply
  12. Leesa says

    July 7, 2017 at 4:44 pm

    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!

    Reply
    • Carolyn says

      July 7, 2017 at 5:05 pm

      I have heard that you simply make the same changes you would for a conventional high altitude recipe.

      Reply
      • Leesa says

        July 7, 2017 at 10:22 pm

        Thank you, Carolyn!

        Reply
  13. Tracy says

    July 9, 2017 at 3:00 pm

    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.

    Reply
  14. Kasi says

    July 10, 2017 at 2:59 pm

    Shouldn’t the coca be the unsweetened kind?

    Reply
    • Carolyn says

      July 20, 2017 at 4:16 pm

      Generally, cocoa powder IS unsweetened, as least in the US and Canada. It shouldn’t need to be specified.

      Reply
      • Tabi says

        September 5, 2018 at 12:37 pm

        5 stars
        Yep. We aren’t talkin Quik. Lol

        Reply
    • Logan says

      June 27, 2019 at 7:01 am

      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!!😀😀

      Reply
  15. Dawn says

    July 13, 2017 at 8:38 am

    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!

    Reply
  16. Katie says

    July 14, 2017 at 8:53 am

    How long would you cook these as mini donuts?

    Reply
    • Vickie says

      November 7, 2017 at 7:57 am

      I baked mine for 10 minutes….so yummy! I got 21 of these little gems.

      Reply
  17. heather pennel says

    July 15, 2017 at 6:46 pm

    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!

    Reply
  18. Rhonda Webb says

    July 17, 2017 at 8:21 am

    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!

    Reply
  19. Kelly Mahan says

    July 18, 2017 at 9:34 am

    Sometimes I can’t even believe that there are such delicious recipes like this that’s also low carb.. I love it!

    Reply
  20. Karen Ortega says

    July 18, 2017 at 7:04 pm

    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.

    Reply
  21. Karen says

    July 20, 2017 at 5:49 pm

    These are delicious and easy! Thank you, Carolyn!

    Reply
  22. Amanda says

    July 20, 2017 at 8:36 pm

    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.

    Reply
    • Carolyn says

      July 21, 2017 at 7:21 am

      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?

      Reply
  23. Jill says

    July 24, 2017 at 5:30 pm

    Do these freeze and thaw well?

    Reply
    • Carolyn says

      July 24, 2017 at 6:05 pm

      I honestly can’t say but I imagine they would without the glaze.

      Reply
  24. Stephanie Deal says

    July 26, 2017 at 7:59 pm

    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.

    Reply
  25. Lori says

    July 28, 2017 at 8:39 am

    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.

    Reply
    • Carolyn says

      July 28, 2017 at 12:42 pm

      The recipe states that you can use water.

      Reply
  26. Sharon L says

    July 28, 2017 at 8:09 pm

    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.

    Reply
    • Carolyn says

      July 28, 2017 at 8:33 pm

      I use the metal ones from USA Pan. http://amzn.to/2v5AGAg

      Reply
    • Debra says

      July 29, 2020 at 4:05 pm

      I bought a 2 pk of silicone donut pans from amazon. Just used the first time today, and of course, spray them first before you put the batter in. Then I put each on a cookie tray for the oven. The donuts came out of the silicone perfectly, and clean-up was a breeze! No burnt on batter to scrape of.

      Reply
      • Carolyn says

        July 30, 2020 at 7:33 am

        So glad to hear it!

        Reply
  27. Valeria Dombiak-Woelfel says

    July 29, 2017 at 6:35 pm

    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

    Reply
  28. Chris says

    July 30, 2017 at 3:01 pm

    I shared your #everydayketogiveaway . Keep up the great work, these recipes are incredible. Share url: https://www.instagram.com/p/BXLtzskFAD_/

    Reply
    • Carolyn says

      July 31, 2017 at 9:02 am

      Thank you!

      Reply
  29. Susan Pelter says

    July 30, 2017 at 10:02 pm

    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.

    Reply
    • Carolyn says

      July 31, 2017 at 8:55 am

      Glad you liked them. Cocoa really tends to hide the coconut flour flavour and i think it makes for a really great cake consistency!

      Reply
      • Debra says

        July 29, 2020 at 4:10 pm

        Carolyn, HOW do you get the chocolate frosting to set? I made it just as the recipe says, and it wouldn’t harden.

        Reply
        • Carolyn says

          July 30, 2020 at 7:33 am

          What sweetener did you use?

          Reply
  30. amazon says

    August 3, 2017 at 8:59 pm

    is that unsweetened cocoa powder?

    Reply
    • Carolyn says

      August 4, 2017 at 8:35 am

      Always.

      Reply
  31. Kendra Stearman says

    August 4, 2017 at 1:58 pm

    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.

    Reply
    • Carolyn says

      August 4, 2017 at 11:03 pm

      Swerve measures like sugar so just use that to convert.

      Reply
      • Kendra Stearman says

        August 6, 2017 at 9:35 pm

        Thank you! I’ll be baking these tomorrow

        Reply
  32. Desiree says

    August 6, 2017 at 10:25 am

    Do these need to stay refrigerated with the heavy cream in the glaze?

    Reply
    • Carolyn says

      August 6, 2017 at 11:01 am

      Not right away, no. They are fine for a day or so on the counter. Then the fridge!

      Reply
  33. cat says

    August 7, 2017 at 12:56 am

    So 2 net carbs per doughnut ??

    Reply
    • Carolyn says

      August 7, 2017 at 9:38 am

      Yup.

      Reply
      • Jill says

        April 4, 2020 at 10:35 am

        Im getting a much higher carb count on carb manager, why? 8 net help!

        Reply
        • Carolyn says

          April 4, 2020 at 11:34 am

          Whatever program you are using is probably counting the erythritol. Since it has no affect on blood glucose, it should not be counted.

          Reply
  34. Lianne says

    August 10, 2017 at 3:57 pm

    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.

    Reply
    • Carolyn says

      August 11, 2017 at 7:45 am

      Glad you liked them!

      Reply
  35. SBEIII says

    August 11, 2017 at 10:47 am

    I don’t have a donut pan, so I made mini muffins. These are AWESOME!0

    Reply
  36. Leonor says

    August 16, 2017 at 10:05 pm

    This are amazing! My girls love them! First time I make something base on coconut flour and actually like it.

    Reply
  37. Edna says

    August 18, 2017 at 11:38 am

    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

    Reply
  38. Traci says

    August 23, 2017 at 3:11 pm

    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?

    Reply
  39. Ann Corzp says

    September 1, 2017 at 12:58 pm

    What can I use besides Swerve ?

    Reply
    • Carolyn says

      September 1, 2017 at 4:43 pm

      For the donuts, any sweetener will do. For the glaze, you really need a good powdered erythritol.

      Reply
  40. Jenny says

    September 6, 2017 at 8:22 pm

    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!

    Reply
    • Carolyn says

      September 7, 2017 at 1:17 pm

      Wonderful!

      Reply
  41. Emily says

    September 26, 2017 at 7:02 am

    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

    Reply
    • Carolyn says

      September 26, 2017 at 7:52 am

      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/

      Reply
  42. Stephanie Mousel says

    December 3, 2017 at 11:41 am

    What is the consistency supposed to be like? Mine is like frosting, so not easy to put in my already greased donut pans.

    Reply
    • Carolyn says

      December 3, 2017 at 1:08 pm

      It should not be that thick. It’s probably the brand of coconut flour you use…try thinning it out with an extra egg.

      Reply
  43. Bethany says

    December 6, 2017 at 5:14 pm

    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!

    Reply
  44. Alba says

    January 14, 2018 at 1:51 pm

    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!

    Reply
    • Carolyn says

      January 14, 2018 at 7:02 pm

      Counter for 2 days or so, fridge up to a week.

      Reply
  45. Amy says

    January 15, 2018 at 12:49 pm

    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 🙂

    Reply
  46. Abby says

    January 17, 2018 at 12:31 pm

    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!

    Reply
  47. Abby says

    January 17, 2018 at 12:33 pm

    I hit post too fast to check my spelling lol! * Thanks for all of your great recipes!

    Reply
  48. Erin @ Dinners, Dishes, and Desserts says

    January 19, 2018 at 9:19 am

    5 stars
    I want these when I wake up tomorrow morning!

    Reply
  49. Candy Patterson says

    January 19, 2018 at 9:33 am

    5 stars
    Delish!!!

    Reply
  50. Ronda says

    January 19, 2018 at 9:39 am

    5 stars
    I LOVE these! So good. My only problem with these is refraining from eating the whole batch at once!

    Reply
  51. Susan says

    January 19, 2018 at 9:50 am

    5 stars
    Wonderful, DH, didn’t know they weren’t his favorite bought doughnuts!

    Reply
    • Sondra McDermott says

      February 8, 2020 at 2:04 pm

      I made theses but they are dry, any suggestions?

      Reply
      • Carolyn says

        February 8, 2020 at 6:23 pm

        Take them out earlier, they got overbaked if they are dry.

        Reply
  52. Claudia says

    January 19, 2018 at 10:09 am

    5 stars
    I bought donut pans just so I could make some….they were wonderful!!!!
    Money well spent!!!

    Reply
  53. Darcy Spiekhout says

    January 19, 2018 at 10:42 am

    5 stars
    Awesome!

    Reply
  54. Charla Thompson says

    January 19, 2018 at 10:49 am

    5 stars
    These are amazing! Definitely going on the regular rotation! Thanks Carolyn!

    Reply
  55. Jennifer says

    January 19, 2018 at 11:11 am

    5 stars
    Love these donuts!

    Reply
  56. Melissa Leach says

    January 19, 2018 at 12:20 pm

    5 stars
    These are really good and difficult to stop eating. I tend to snack on them all day. ?

    Reply
  57. Rebekah K says

    January 19, 2018 at 1:20 pm

    5 stars
    I thought this recipe was excellent. Thank you

    Reply
  58. Kim Pitts says

    January 19, 2018 at 1:57 pm

    5 stars
    Best donuts ever!!!!

    Reply
  59. Taylor @ Food Faith Fitness says

    January 19, 2018 at 4:15 pm

    5 stars
    These sound like the perfect donuts!

    Reply
  60. Lori says

    January 19, 2018 at 6:26 pm

    5 stars
    These are delicious!

    Reply
  61. Marianna says

    January 19, 2018 at 9:00 pm

    5 stars
    The best Keto donuts out there! My boyfriend begs me to make these every week!

    Reply
  62. Stephanie says

    January 19, 2018 at 9:08 pm

    5 stars
    These are fantastic! Best chocolate flavor.

    Reply
  63. Jennifer Farley says

    January 19, 2018 at 11:11 pm

    5 stars
    Chocolate on chocolate is the best way to go!

    Reply
  64. Diana says

    January 20, 2018 at 7:11 am

    5 stars
    These are a great treat that I really enjoy!

    Reply
  65. Sarah Giammarino says

    January 20, 2018 at 8:51 am

    5 stars
    Awesome recipe….best I’ve had for all donut! A definite keeper!

    Reply
  66. Jennifer Blake says

    January 20, 2018 at 10:24 am

    5 stars
    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!

    Reply
  67. Gerry Speirs says

    January 20, 2018 at 1:14 pm

    5 stars
    I want a dozen!

    Reply
  68. Julie Baldu says

    January 23, 2018 at 2:01 pm

    5 stars
    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!

    Reply
  69. Julie Baldi says

    January 23, 2018 at 2:05 pm

    5 stars
    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!

    Reply
  70. Jan says

    January 31, 2018 at 11:48 am

    5 stars
    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!

    Reply
    • Carolyn says

      January 31, 2018 at 12:49 pm

      Yay!

      Reply
  71. Lauren says

    February 10, 2018 at 2:30 pm

    5 stars
    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.

    Reply
  72. Erica says

    February 12, 2018 at 11:41 pm

    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.

    Reply
  73. Samantha says

    February 21, 2018 at 9:43 am

    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!

    Reply
    • Carolyn says

      February 21, 2018 at 11:00 am

      Yay, what a great testimonial! Thanks!

      Reply
  74. Jessica says

    February 21, 2018 at 5:33 pm

    2 stars
    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.

    Reply
    • Carolyn says

      February 22, 2018 at 7:22 am

      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.

      Reply
    • Paula says

      November 24, 2018 at 10:16 pm

      5 stars
      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.

      Reply
  75. Amber H. says

    February 26, 2018 at 11:22 am

    5 stars
    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!

    Reply
  76. Dawn Miller says

    March 1, 2018 at 1:29 pm

    5 stars
    Looks delicious! Sorry if I missed it, but what is the carb count on this?

    Reply
    • Carolyn says

      March 1, 2018 at 1:46 pm

      Should be right there in the recipe. A little box with all the nutritional info.

      Reply
  77. Cindy says

    March 3, 2018 at 8:19 pm

    4 stars
    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?

    Reply
    • Carolyn says

      March 4, 2018 at 11:12 am

      What brand did you use?

      Reply
  78. Lily says

    March 6, 2018 at 5:30 pm

    5 stars
    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.

    Reply
  79. Terri says

    March 8, 2018 at 2:05 am

    I made these yesterday and they turned out great! My husband loves them too! I will make them again! Thanks for a great recipe!

    Reply
  80. Jill says

    March 10, 2018 at 8:15 am

    5 stars
    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!

    Reply
  81. RandyH says

    March 10, 2018 at 11:56 pm

    5 stars
    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.

    Reply
    • Carolyn says

      March 11, 2018 at 11:27 am

      These are useful, aren’t they???

      Reply
  82. Shasta says

    March 14, 2018 at 10:17 am

    5 stars
    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!

    Reply
  83. Karen says

    March 21, 2018 at 1:26 pm

    5 stars
    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!!

    Reply
  84. Jessie says

    April 4, 2018 at 2:57 pm

    Do you think you could make these with monk fruit sweetener instead of the Swerve granular?

    Reply
    • Carolyn says

      April 4, 2018 at 4:42 pm

      Possibly. I haven’t tried.

      Reply
    • Roohi says

      May 17, 2018 at 7:11 pm

      5 stars
      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!

      Reply
      • Carolyn says

        May 17, 2018 at 7:49 pm

        Glad they worked!

        Reply
  85. Tina says

    April 14, 2018 at 7:33 pm

    5 stars
    I am making these now! Would you hapoen to know if this is glutten free?

    Reply
    • Carolyn says

      April 14, 2018 at 7:36 pm

      As long as your cocoa powder is gluten free, yes. And your baking powder.

      Reply
  86. Bonnie says

    April 24, 2018 at 4:40 pm

    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 🙂

    Reply
  87. Cindy Hannon says

    April 25, 2018 at 7:09 pm

    My friend who is a chef once told me she always adds coffee to any chocolate recipe.

    Reply
    • Cindy Hannon says

      April 25, 2018 at 7:10 pm

      And I cannot wit to make these…

      Reply
  88. Greg Smith says

    April 26, 2018 at 12:55 pm

    Can these be fried instead of baked?

    Reply
    • Carolyn says

      April 26, 2018 at 1:11 pm

      No, they wouldn’t hold together. The lack of gluten is a problem for low carb baked goods being fried.

      Reply
  89. Cassandra says

    April 28, 2018 at 1:55 pm

    5 stars
    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!!!

    Reply
  90. Julie says

    May 8, 2018 at 11:09 am

    What do you grease your pan with?

    Reply
    • Carolyn says

      May 8, 2018 at 11:29 am

      I usually do room temperature butter or ghee.

      Reply
  91. Mary White says

    May 13, 2018 at 9:34 pm

    5 stars
    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.

    Reply
    • Carolyn says

      May 13, 2018 at 9:55 pm

      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. 🙂

      Reply
  92. Shontel says

    May 16, 2018 at 10:00 pm

    5 stars
    Does the donut pan have to be silicone or will a metal pan work without terribly sticking?

    Reply
    • Carolyn says

      May 17, 2018 at 7:27 am

      I have a metal one and it works fine as long as it’s well greased.

      Reply
  93. Jasmine says

    May 28, 2018 at 1:56 pm

    5 stars
    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?

    Reply
    • Carolyn says

      May 28, 2018 at 6:01 pm

      I haven’t but i’ve made similar things and I think it will be fine.

      Reply
  94. Karen Johansen says

    June 6, 2018 at 1:47 pm

    5 stars
    Better then Good!

    Reply
  95. Marie says

    June 9, 2018 at 7:34 am

    4 stars
    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.

    Reply
  96. Terri says

    June 15, 2018 at 4:31 pm

    Can I substitute some of the eggs for egg whites?

    Reply
    • Carolyn says

      June 15, 2018 at 4:33 pm

      Probably but you would need more of them.

      Reply
      • Terri says

        June 16, 2018 at 6:10 pm

        Could u tell me how much egg whites I would need if I only use 2 hole eggs

        Reply
        • Carolyn says

          June 17, 2018 at 2:52 pm

          No, but I know Google will be able to.

          Reply
  97. Lyndsey says

    July 4, 2018 at 4:12 pm

    Could you make this without using coffee? Would you need to add more of some other liquid? They look delish!

    Reply
    • Carolyn says

      July 4, 2018 at 4:36 pm

      Just add water instead.

      Reply
  98. Linda says

    July 21, 2018 at 10:36 pm

    5 stars
    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!

    Reply
  99. Michelle F says

    August 19, 2018 at 10:35 pm

    5 stars
    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!

    Reply
  100. Tanya says

    August 21, 2018 at 8:49 pm

    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.

    Reply
    • Carolyn says

      August 21, 2018 at 9:30 pm

      It could be the brand, I’ve never used it at all.

      Reply
  101. Gail says

    September 27, 2018 at 6:21 pm

    5 stars
    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

    Reply
    • Carolyn says

      September 27, 2018 at 7:26 pm

      So glad to hear it!

      Reply
  102. Bernice "BC" Marks says

    October 3, 2018 at 10:00 am

    How can I register for the giveaways? HAPPY 1st BIRTHDAY!!!

    Reply
    • Carolyn says

      October 3, 2018 at 11:36 am

      The giveaway for the air fryer is tomorrow so stay tuned!

      Reply
  103. Elizabeth says

    November 22, 2018 at 12:11 am

    5 stars
    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!

    Reply
    • Carolyn says

      November 22, 2018 at 8:47 am

      So glad you liked them!

      Reply
  104. Marcella says

    November 28, 2018 at 6:17 am

    1 star
    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…

    Reply
    • Carolyn says

      November 28, 2018 at 8:23 am

      5 stars
      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.

      Reply
  105. Kathleen says

    December 13, 2018 at 11:44 pm

    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.

    Reply
    • Caroline Nielson says

      October 22, 2020 at 5:57 pm

      Hi Carolyn,
      I didn’t make this particular recipe. I made your chocolate donuts with peanut glaze from your baking cook book. I followed it to the “T” but my new donut pan stuck so bad that I now have pieces and crumbles argh!!
      Can you recommend a re-do at all ?
      I don’t want to waste them. I made 6!!
      Thanks for your help!

      Reply
  106. Lisa says

    January 10, 2019 at 8:21 pm

    5 stars
    My daughter and I made theze tonight! They are delicious!

    Reply
    • Carolyn says

      January 10, 2019 at 9:29 pm

      So glad to hear it!

      Reply
      • Lisa Lougheed says

        January 18, 2019 at 7:56 am

        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.

        Reply
        • Carolyn says

          January 18, 2019 at 8:39 am

          Hi Lisa! Thanks so much and it was wonderful to be at Foxtale back in October. Have a wonderful weekend!

          Reply
  107. rfeva says

    January 15, 2019 at 10:09 pm

    I would like to add cocoa to the flour to make the doughnut truly cholatey.- can you suggest the proportion I need to use.

    Reply
    • Carolyn says

      January 15, 2019 at 10:18 pm

      These already have cocoa powder.

      Reply
  108. Jen says

    February 9, 2019 at 9:03 am

    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.

    Reply
    • Carolyn says

      February 9, 2019 at 9:08 am

      What brand of coconut flour did you use?

      Reply
      • Jen says

        February 11, 2019 at 9:54 pm

        I used the Kirkland brand of coconut flour from Costco. I so want to get these to work 🙂

        Reply
        • Carolyn says

          February 12, 2019 at 9:23 am

          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.

          Reply
  109. Morgan says

    February 11, 2019 at 12:48 am

    5 stars
    These are incredible! Even my kiddo loved them! Made 3 dozen to take to my office keto party!

    Reply
    • Carolyn says

      February 11, 2019 at 7:24 am

      So glad you liked them!

      Reply
  110. Kamal says

    February 12, 2019 at 3:09 pm

    5 stars
    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 🙂

    Reply
  111. KP says

    March 3, 2019 at 6:14 pm

    Just made them. Bought my hubby som paczcis and needed something for me! Thanks so much! Delish.

    Reply
  112. Christina says

    May 25, 2019 at 4:13 pm

    5 stars
    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!

    Reply
    • Carolyn says

      May 25, 2019 at 9:54 pm

      So glad to hear it!

      Reply
  113. Debra says

    May 26, 2019 at 4:12 pm

    5 stars
    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.

    Reply
    • Carolyn says

      May 26, 2019 at 5:14 pm

      So glad to hear it!

      Reply
  114. Kayren says

    June 8, 2019 at 4:15 pm

    How would you store these & how long do they stay fresh?

    Reply
    • Carolyn says

      June 9, 2019 at 8:12 am

      On the counter in a covered container for 3 days or in the fridge for a week.

      Reply
  115. Anu says

    June 20, 2019 at 6:15 am

    5 stars
    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!

    Reply
  116. Sarah says

    June 20, 2019 at 10:36 am

    Made six donuts for me. I used Lilly’s chocolate chips with cream for the glaze, thinned with water! Perfect

    Reply
  117. Courtney Chamblin says

    June 29, 2019 at 7:45 am

    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?

    Reply
    • Carolyn says

      June 30, 2019 at 10:05 pm

      I’m sorry, I’ve never tried an egg replacer in this recipe.

      Reply
  118. Laura says

    July 25, 2019 at 7:00 am

    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?

    Reply
    • Carolyn says

      July 25, 2019 at 7:45 am

      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.

      Reply
  119. Janice says

    August 5, 2019 at 5:47 pm

    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.

    Reply
    • Carolyn says

      August 6, 2019 at 5:37 am

      Glad you like them!

      Reply
  120. Ashlea says

    August 12, 2019 at 7:24 pm

    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.

    Reply
  121. Arlene says

    August 22, 2019 at 8:24 am

    5 stars
    These are the BEST donuts ever!! I was able to make 12.

    Reply
    • Carolyn says

      August 22, 2019 at 9:34 am

      Thank you!

      Reply
  122. Andrea McPherren says

    October 5, 2019 at 2:26 pm

    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?

    Reply
    • Carolyn says

      October 5, 2019 at 3:32 pm

      These are okay on the counter for a few days, but refrigerate if they will be around longer than 3.

      Reply
  123. Chasity says

    December 10, 2019 at 11:04 am

    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!

    Reply
  124. Laura says

    January 4, 2020 at 11:03 am

    5 stars
    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!

    Reply
  125. Laila Stephen says

    January 9, 2020 at 4:57 pm

    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. 🙁

    Reply
    • Carolyn says

      January 9, 2020 at 5:34 pm

      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!

      Reply
  126. Liz J says

    February 19, 2020 at 5:56 pm

    5 stars
    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.

    Reply
    • Carolyn says

      February 19, 2020 at 9:48 pm

      Liz, I am so thrilled to hear it!

      Reply
  127. JennyB says

    February 19, 2020 at 6:55 pm

    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.

    Reply
    • Carolyn says

      February 19, 2020 at 9:49 pm

      Yay!!!

      Reply
  128. Marion cardoza says

    March 4, 2020 at 1:21 pm

    5 stars
    Made these amazing! Can this recipe be doubled to make a cake?

    Reply
    • Carolyn says

      March 4, 2020 at 1:46 pm

      Use this version, it can be made into 2 8-inch layers as well. https://alldayidreamaboutfood.com/keto-samoa-bundt-cake/

      Reply
  129. Karna R says

    April 5, 2020 at 3:10 pm

    3 stars
    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?

    Reply
    • Carolyn says

      April 5, 2020 at 3:55 pm

      5 stars
      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.

      Reply
  130. Jill says

    April 9, 2020 at 7:09 am

    Amazing!! Turned out just as perfect as the pics and sooo good!

    Reply
  131. Julie says

    April 23, 2020 at 7:26 pm

    5 stars
    I just made these today! Absolutely delicious! I made exactly like recipe with exact ingredients! Well, almost! I made mine in my baby cakes cake pop maker. I then dipped in glaze. I left some without glaze and tastes like brownie bites. Might try adding sugar free chocolate chips next time. Quick and easy without heating up the kitchen at this time. Thanks for your great recipes!

    Reply
  132. Corrie says

    May 16, 2020 at 10:42 pm

    5 stars
    I finally made these for the first time today. I only filled my donut pans about 2/3 of the way full so I ended up with 18 donuts. My first pan stuck, but I think if I had waited 5-10 minutes more (I did the suggested 10 minutes) they may have released easier like the other two pans. Both my kids gave them thumbs up! I can’t wait to try them tomorrow with my coffee.

    Reply
    • Corrie says

      May 16, 2020 at 10:44 pm

      I forgot to mention I crumbled the first 3 donuts that I wasn’t able to salvage and mixed them in with the leftover chocolate and made cake pops (minus the stick) and stuck them in my freezer to harden for a quick treat.

      Reply
  133. JP says

    May 20, 2020 at 8:37 pm

    Based on the total carbs on the swerve or Lakanto Monkfruit package, the sweetener alone has 64 total carbs. How did you calculate such a low carb count? The coconut flour total is about 23.5 total carbs.

    Reply
    • Carolyn says

      May 20, 2020 at 8:59 pm

      Please read the nutritional disclaimer at the bottom of every blog post. Erythritol has zero carb impact. I have tested my blood sugar over and over with it, and it is true. I do not count it into any carb counts.

      Reply
  134. Lynnita says

    July 13, 2020 at 7:06 pm

    Will these freeze well?

    Reply
  135. Patricia Morgan says

    October 8, 2020 at 8:13 pm

    I made these donuts today they are delicious. Thank you for this great recipe

    Reply
  136. Luciana says

    January 8, 2021 at 8:22 pm

    Amazing donuts!

    Reply

Leave a Reply to Gail Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY