These keto chocolate donuts are made with coconut flour and dipped in a dreamy sugar-free chocolate glaze. Whip up these easy sugar free donuts in 35 minutes!
Everybody needs a good chocolate donut recipe in their lives. A good, easy baked donut that they can make at home whenever the mood strikes. And this sugar free donut recipe is just the thing to satisfy those cravings.
I truly adore this recipe and have ever since I first created it years ago. It’s my go-to for a chocolatey breakfast treat for my family. And it’s an excellent recipe for people just getting used to baking with coconut flour.
Let’s get baking!
Why you must try this recipe
I really think that coconut flour makes the best keto donuts. Almond flour can be pretty great too and I use it in my Keto Cinnamon Donuts. But I am always amazed at the perfect texture of donuts made with coconut flour.
These keto chocolate donuts are 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!
Reader Reviews
“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!” — Linda
“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!” — Jill
“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.” — Debra
Ingredients you need
- 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 or King Arthur Flour. They both very reliable and my baked goods have turned out very well with these brands.
- Sweetener: I use Swerve in both the donuts and the glaze. For the donuts, you could use another sweetener such as allulose or BochaSweet. But you will need a powdered sweetener for the glaze.
- 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.
Step-by-step directions
1. Prepare the batter: 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.
2. Bake the donuts: Divide the batter among the wells of a well-greased donut pan. Bake at 325ºF for 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.
3. Prepare the 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.
4. Dip the donuts: Dip the top of each donut into the glaze. Sprinkle with any decorations and let set about 30 minutes.
Expert tips
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.
Keep in mind that there is not much standardization in donut pan sizes. So this recipe makes 6 to 8 donuts, depending on your pan.
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.
Recipe FAQs
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
- 1/3 cup (60.67 g) Swerve Sweetener
- 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 (4) 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 Swerve 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. If you have a six-well donut pan, you may need to work in batches.
- 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
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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!
Wonderful!
What can I use besides Swerve ?
For the donuts, any sweetener will do. For the glaze, you really need a good powdered erythritol.
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?
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
This are amazing! My girls love them! First time I make something base on coconut flour and actually like it.
I don’t have a donut pan, so I made mini muffins. These are AWESOME!0
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.
Glad you liked them!
So 2 net carbs per doughnut ??
Yup.
Im getting a much higher carb count on carb manager, why? 8 net help!
Whatever program you are using is probably counting the erythritol. Since it has no affect on blood glucose, it should not be counted.
Do these need to stay refrigerated with the heavy cream in the glaze?
Not right away, no. They are fine for a day or so on the counter. Then the fridge!
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.
Swerve measures like sugar so just use that to convert.
Thank you! I’ll be baking these tomorrow
is that unsweetened cocoa powder?
Always.
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.
Glad you liked them. Cocoa really tends to hide the coconut flour flavour and i think it makes for a really great cake consistency!
Carolyn, HOW do you get the chocolate frosting to set? I made it just as the recipe says, and it wouldn’t harden.
What sweetener did you use?
I shared your #everydayketogiveaway . Keep up the great work, these recipes are incredible. Share url: https://www.instagram.com/p/BXLtzskFAD_/
Thank you!
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
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.
I use the metal ones from USA Pan. http://amzn.to/2v5AGAg
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.
So glad to hear it!
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.
The recipe states that you can use water.
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.
Do these freeze and thaw well?
I honestly can’t say but I imagine they would without the glaze.
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.
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?
These are delicious and easy! Thank you, Carolyn!