These keto chocolate donuts are made with coconut flour and dipped in a dreamy sugar-free chocolate glaze. Keto donuts are so easy to make and take only 35 minutes, start to finish. Nut free and sugar free.
I created these mouthwatering keto chocolate donuts because I recently realized that there was a real problem on All Day I Dream About Food. Quite a 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 pride myself on being pretty bright and tuned in and I’d apparently been very tuned out. And 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.
More basic keto recipes
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. I’m always trying to jazz things up, and make them unique and interesting. It’s a bit of an obsession, really.
But with millions of people turning to me for keto baking guidance, I realize that I’ve failed them a bit. So we are addressing this issue by adding more classic recipes, and more baking tutorials. Starting with these easy and delicious Keto Chocolate Donuts.
Along with other basic recipes, like Keto New York Cheesecake, and Keto Blueberry Scones. And of course, my simple and classic Keto Chocolate Chip Cookies.
If you’re looking for more guidance with keto baking, be sure to check out the following articles as well:
Donuts made with coconut flour
I firmly believe 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.
It’s a strange ingredient that can take some getting used to if you’ve never worked with it before. But when treated properly, it produces some of the lightest, fluffiest keto baked goods.
And these keto chocolate donuts are testament to that. They are a fan favorite and have been since I first created them – even among readers who generally profess to hate coconut flour!
So if you’re skeptical, I ask you first that you try this recipe as written. You might just be pleasantly surprised.
How to make keto chocolate donuts
Want the 411 on how to make the best keto chocolate donuts? Let’s do it!
The pan
The flour
The sweetener
Adding coffee
The glaze
How to store keto chocolate donuts
More delicious keto donut recipes
- Maple Bacon Donuts
- Lemon Poppyseed Donuts
- Keto Samoa Donuts
- Lemon Poppyseed Donuts
- Chocolate Dipped Mini Donuts
Keto Chocolate Donuts
Ingredients
Donuts
- ⅓ cup coconut flour
- ⅓ cup Swerve Sweetener
- 3 tablespoon cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¼ cup butter melted
- ½ teaspoon vanilla extract
- 6 tablespoon brewed coffee or water coffee intensifies the chocolate flavour
Glaze:
- ¼ cup powdered Swerve Sweetener
- 1 tablespoon cocoa powder
- 1 tablespoon heavy cream
- ¼ teaspoon vanilla extract
- 1 ½ to 2 tablespoon water
Instructions
Chocolate Donuts
- Preheat the oven to 325F and grease a donut pan very well.
- 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.
- 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 and let set, about 30 minutes.
Video
Notes
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/