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