These Keto Chocolate Donuts are made with coconut flour and dipped in a dreamy sugar-free chocolate glaze. They are super easy to make and have only 3.1 grams net carbs per serving!
This is my go-to chocolatey breakfast treat for my family. And it’s an excellent recipe for people just getting used to baking with coconut flour.
Coconut Flour Donuts
These keto chocolate donuts are a fan favorite and have been since I first created them – even among readers who profess to hate coconut flour! It’s a similar recipe to keto chocolate cupcakes, but scaled down a bit and modified for a donut pan.
They come out wonderfully fluffy and light, and so good dipped in a little chocolate glaze. Then you can top with some sprinkles, chopped nuts, or shredded coconut. And each donut has only 2.6g carbs per serving. How’s that for delicious!
If you love coconut flour, be sure to try my Keto Coconut Flour Pancakes or Coconut Flour Brownies next!
★★★★★
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.”
Ingredient Notes
- Coconut flour: This is a coconut flour based recipe. Different brands can vary quite a bit in absorbency so I recommend using either Bob’s Red Mill.
- Sweetener: I recommend an erythritol sweetener for the donuts. You will need a powdered sweetener for the glaze. Please see the Sweetener Options for more details.
- Cocoa powder: I recommend Dutch process cocoa powder for a deeper chocolate flavor.
- Protein powder: A few tablespoons of protein powder give these donuts a lighter, fluffier consistency. You can use either whey or egg white protein powder. You can also skip it, if you feel you must.
- Brewed coffee: Coffee enhances and deepens the chocolate flavor of baked goods, so I recommend it for these keto chocolate donuts. You can replace it with plain water if you prefer.
- Heavy cream: A little heavy cream is needed to make the chocolate glaze. For a dairy free option, you can use coconut cream.
- Pantry staples: Vanilla extract, baking powder, and salt.
How to Make Keto Chocolate Donuts
- Prepare the batter: Whisk together the dry ingredients. Stir in the eggs, melted butter, and vanilla extract, then stir in the liquid until well combined.
- Bake the donuts: Divide the batter among the wells of a well-greased donut pan. Bake until the donuts are set and firm to the touch. Let cool in the pan for 10 minutes.
- Prepare the glaze: Whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and enough water to make a “dippable” consistency.
- Dip the donuts: Dip the top of each donut into the glaze. Sprinkle with any decorations and let set about 30 minutes.
Carolyn’s Tips for Success
You will need a donut pan for these and I always recommend USA Pan. It’s non-toxic and very nonstick, and extremely good quality. If you don’t have a donut pan and don’t want to purchase one, you can try these as muffins instead.
I know some silicone donut pans are quite popular. Keep in mind that silicone bakes very differently than metal, so you will want to keep your eye on the donuts as they bake.
The chocolate glaze should be thin enough to dip the donuts right into it, but thick enough that it doesn’t run everywhere afterwards. It will need to set for about 30 minutes after dipping.
Sweetener Options
As always, I want to make sure you are aware how different sweeteners will affect the results of this recipe.
You can any sweetener in the donuts themselves, but I do caution that allulose may not work as well. It will likely cause the donuts to be quite soft and fragile, and the outsides will get much darker. They may even taste slightly burnt.
The glaze can be made with any powdered sweetener, but allulose will take a lot longer to set properly.
Frequently Asked Questions
This keto chocolate donut recipe makes between 6 and 8 donuts, so the nutritional count will change depending on how many you make. For 6 donuts, each one has 6.2g of carbs and 3.6g of fiber. That comes to 2.6g net carbs per serving.
These coconut flour donuts can easily be made in advance. They freeze well and can last in the freezer for several months. If you’re not freezing them, store the donuts on the counter in a covered container for up to 4 days. They can also be refrigerated for up to a week.
Coconut flour is a wonderful ingredient for keto baking, but it does take some getting used to. It does not bake similarly to wheat flour or almond flour, and requires quite a few eggs for proper structure and consistency. In my professional opinion, it makes amazing cakes and muffins, but is not great for cookies.
More Delicious Keto Donut Recipes
Keto Chocolate Donuts Recipe
Ingredients
Donuts
- 1/3 cup (40 g) coconut flour
- 1/4 cup (47.5 g) granular sweetener, (erythritol recommended)
- 3 tbsp cocoa powder
- 2 tbsp unflavored whey protein powder, or egg white protein powder
- 1 1/2 tsp (1 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 3 large (3) eggs
- 1/4 cup (56.75 g) butter, melted
- 1 tsp (0.5 tsp) vanilla extract
- 1/3 cup (6 tbsp) brewed coffee or water, coffee intensifies the chocolate flavor
Glaze:
- 1/4 cup (45.5 g) powdered sweetener
- 1 tbsp cocoa powder
- 2 tbsp (1 tbsp) heavy cream
- 1/2 tsp (0.25 tsp) vanilla extract
- (1.5 tbsp) water or cold coffee as needed
Instructions
Chocolate Donuts
- Preheat the oven to 325ºF and grease a donut pan very well.
- In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the liquid until well combined.
- Divide the batter among the wells of the donut pan and smooth the tops.
- 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.
Chocolate Glaze
- In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
- Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery.
- Dip the top of each donut into the glaze. Sprinkle with any decorations and let set about 30 minutes.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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FHi, I need to change my previous comment. I thought it was too eggy & sweet for my taste. But I have changed my opinion. Once it was cooled down, it tasted really good. Thank you.
Just wondering, why coconut flour in this recipe but almond flour in the pumpkin and protein donut?
Please read the blog post?
These were delicious! Excellent texture. Tender, airy, and very chocolatey! The coffee really does make a difference. I used a mini muffin tin since I don’t have a donut tin. Donut holes 😊
I made these yesterday. They are so easy to make and are delicious!!!! I put the batter in a pastry bag and piped it right into the donut mold. Thanks for another great recipe, Carolyn!!!!
Hi! Can I use half and half instead of heavy cream?
Sure, that’s fine.
Really yummie. the Coffee was really key! adjusted the ingredients to fit my 6 donut mold. 18 min on 160 degrees Celsius. Just right!
used my own toppunt from steviala oh choc.
These were a hit!
Great recipe. And the chocolate glaze is divine. Absolutely could be used with other recipes! I used muffin tin instead of the donut tin. It works.
Can you use cup4cup flour instead of coconut flour?
No, it’s not the same as coconut and they won’t work.
Was skeptic about these donuts because a lot of time there’s an aftertaste with stuff you make on keto but I have to say these are pretty doggone good donuts!
could I use keto protein powder?
Wow! I just made these donuts today and they are so delicious! The only change I made was to use coffee in the glaze in place of water. I ended up making a double batch of glaze and made it a bit thicker, so technically mine have frosting. 🙂
https://www.instagram.com/p/CecUrGRtOFo/
Thanks so much for your wonderful recipes, Carolyn!
I see all these recipes for CAKE donuts, but those aren’t donuts to me, they are CAKE!! Are there any recipes out there for raised fried “real” donuts???
Not without wheat flour… so no.
If I don’t want chocolate flavored donuts, just regular cake donuts, I can just leave out the cocoa powder from the batter, correct?
No, it won’t work that well, just because the cocoa powder adds bulk and structure. But use the donut part of THIS recipe and you should be all set: https://alldayidreamaboutfood.com/low-carb-samoa-donuts/
Thank you so much!
These donuts were just perfect! Everyone loved them and I’ll be making them again soon. Thanks!
These were amazing! Super easy to make with the perfect texture and chocolate flavor. Loved that sweet chocolate glaze on top!
These were quick and easy to make. They are very light and tasty. My finished donuts did not look like the photos; my glaze remained a little lumpy and I don’t know how to remedy that. Probably I’ll sprinkle some SF coconut or colored sprinkles on them to cover it up. This recipe is definitely one I’ll keep in a regular rotation.
Did you use a different sweetener?