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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I want these when I wake up tomorrow morning!
I hit post too fast to check my spelling lol! * Thanks for all of your great recipes!
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!
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 🙂
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!
Counter for 2 days or so, fridge up to a week.
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!
What is the consistency supposed to be like? Mine is like frosting, so not easy to put in my already greased donut pans.
It should not be that thick. It’s probably the brand of coconut flour you use…try thinning it out with an extra egg.
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
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/
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.