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
- ⅓ cup coconut flour
- ⅓ cup Swerve Sweetener
- 3 tablespoon cocoa powder
- 2 tablespoon unflavored whey protein powder or egg white protein powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- ⅓ cup brewed coffee or water coffee intensifies the chocolate flavor
Glaze:
- ¼ cup powdered Swerve Sweetener
- 1 tablespoon cocoa powder
- 2 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 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.
Lori says
These are delicious!
Taylor @ Food Faith Fitness says
These sound like the perfect donuts!
Kim Pitts says
Best donuts ever!!!!
Rebekah K says
I thought this recipe was excellent. Thank you
Melissa Leach says
These are really good and difficult to stop eating. I tend to snack on them all day. ?
Jennifer says
Love these donuts!
Charla Thompson says
These are amazing! Definitely going on the regular rotation! Thanks Carolyn!
Darcy Spiekhout says
Awesome!
Claudia says
I bought donut pans just so I could make some….they were wonderful!!!!
Money well spent!!!
Susan says
Wonderful, DH, didn’t know they weren’t his favorite bought doughnuts!
Sondra McDermott says
I made theses but they are dry, any suggestions?
Carolyn says
Take them out earlier, they got overbaked if they are dry.
Ronda says
I LOVE these! So good. My only problem with these is refraining from eating the whole batch at once!
Candy Patterson says
Delish!!!
Erin @ Dinners, Dishes, and Desserts says
I want these when I wake up tomorrow morning!
Abby says
I hit post too fast to check my spelling lol! * Thanks for all of your great recipes!
Abby says
These are amazing! We are donut lovers in my house and I finally tried to make my own. I tried another recipe for some blueberry donuts and they were dense and just meh. I should have looked at your site first, because hello, you are a low carb baking queen! These donuts are light, moist and have great flavor! I have a babycakes maker with changeable plates so I just used the mini donut plates and cooked until the light came on (like a waffle maker does). Amazing! I bet these would be great as cake pops too. That is for all of your great recipes!
Amy says
I have pulled these up to make multiple times since you posted the recipe this summer. I FINALLY followed through and made them. WHHYYYYYY did I wait so long?! They are splendid. Thanks for making my day Carolyn 🙂
Alba says
Mmmm these look so good! Thank you for all the great recipes you develope, I just went through your site and I love it! I’ll never leave! 🙂
I’m going to meke this as soon as posible; a question, where would you keep them, in the counter or the fridge, and for how many days? I don’t want to binge on these, so I may halve the recipe if they don’t keep well.
Thanks again, I’ll come back to teel you how it went!
Carolyn says
Counter for 2 days or so, fridge up to a week.
Bethany says
These were delicious. I made them in a muffin tin (UK size) and it made 8 muffins. They took about 20 min to cook. Lovely lovely lovely. Thank you!
Stephanie Mousel says
What is the consistency supposed to be like? Mine is like frosting, so not easy to put in my already greased donut pans.
Carolyn says
It should not be that thick. It’s probably the brand of coconut flour you use…try thinning it out with an extra egg.
Emily says
I made these last night in a muffin pan and it worked perfectly. However, would it still work if yu switch the coconut flour for almond flour because they were a little bit gritty, still edible, but I have a weird thing with the consistency of coconut and in my weird brain that’s all I can I can taste is the grit of coconut. They are however still delicious. Haha
Carolyn says
This recipe is really made for coconut flour. But you could try this chocolate muffin recipe as donuts and I think it would work. https://alldayidreamaboutfood.com/low-carb-double-chocolate-blender-muffins/