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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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!
I made these yesterday and they turned out great! My husband loves them too! I will make them again! Thanks for a great recipe!
Hi these turned out great! For those who didn’t want to use coconut flower I used one cup of almond flower and they turned out perfect! The glaze will take some time to perfect but overall they’re very good. I used silicon donut liners and made 8 if I would have filled them to the top then would have made 6 bigger ones.
I made these today. My batter was really dry, didn’t look anything like picture. I had to pack in with hand it was that dry. I put all ingredients in. What did I do wrong? Could it be the kind of coconut flour I used?
What brand did you use?
Looks delicious! Sorry if I missed it, but what is the carb count on this?
Should be right there in the recipe. A little box with all the nutritional info.
Baked these in my Baby Cakes mini donut maker for 7 minutes (flipped over halfway through baking). The recipe yielded 13 mini donuts. Served with a dollop of whipped cream and raspberries. Delicious!
I’m not sure if I’m doing something wrong… but I put in all my ingredients and the swerve confectioners sugar has 3g of carbs per tsp. Now if my math is correct, that would 48g of carbs just for the muffins! How is this recipe low carb?! Please let me know if something I did was wrong or if you’re not counting the carbs to the sweetener.
Erythritol has zero carb impact so it does not count at all. I have a nutritional disclaimer in every post that explains this and as I test my blood sugar daily, I know this to be true. I am a little bothered that you gave this recipe 2 stars based on that. If you didn’t like it, I get the lower review but this seems a little unfair.
FYI
Oligosaccharides contribute 4 grams of carbohydrates per teaspoon of Swerve. However, because they cannot be digested by the human body, these carbs don’t contribute to the total calories.
Studies have also shown that oligosaccharides don’t cause an increase in blood sugar or insulin levels.
SUMMARY
Because your body cannot digest the carbohydrates in Swerve Sweetener, it’s calorie-free and does not raise blood sugar or insulin levels.
Jessica, take back your two stars.
Ohhhhhhh myyyyyyyy GOSH! I made these last night and I can’t express the amount of happiness these brought me without sounding like a crazy person! It was my first time baking with coconut flour, because I loath coconut, but I could not taste any coconut at all. I mostly use almond flour and I’m used to the grainy dense texture and I don’t mind it. But when I bit into these little light and fluffy balls of goodness…..I did a happy dance! I’m actually sitting at work drinking my coffee and enjoying these little balls of heaven and just had to leave a review. Thank you….I bow down to you!
Yay, what a great testimonial! Thanks!
Just pulled these out of the oven and let them cool for 10 minutes. I really like the flavor and texture! They’re great, especially for a coconut flour-based baked good. I also like that they’re nut-free. But, I can’t get them out of the pans. They’re seriously stuck. I’ve only used my Wilton doughnut pans a couple of times. I greased the wells generously with avocado oil, and then with butter when I had to grease more to finish off the batter. Neither fat seemed to work. It’s a tasty recipe though. I’m seriously debating going back into the kitchen and making more batter in a 9×9 pan, then glazing the top. Doughnut cake, instead of cake doughnuts. ? Thank you Carolyn.
I have made these several times in my muffin tin and love them! This morning I decided to try adding peanut butter to the mix and omg!! I will be doing it that way from now on! I used about 1/3 cup.
These were great. I can’t tell you how much almond and coconut flour I have wasted trying to make a low carb donut that actually tasted great and wasn’t dry. This one is a keeper. Delicious!
Yay!
I made these this morning, crammed all of the batter into a 6 doughnut pan so the hole closed, no biggie. They are so yummy! Saving the rest as an after school treat for my grandkids. I need to get another pan so there are more to go around! Definitely a repeat in the near future!
I made these this morning, crammed all of the batter into a 6 doughnut pan so the hole closed, no biggie. They are so yummy! Saving the rest as an after school treat for my grandkids. I need to get another pan so there are more to go around! Definitely a repeat in the near future!
I want a dozen!
My kids love donuts but they are only a special treat now and then because we visit our local donut shop for them. I don’t own a donut pan so I’ve never tried to make my own at home. Now that I’ve been working with Baking A Moment, I have been wanting to try all these wonderful donut recipes around and to have a healthy version is all the better. The treat without the guilt!
Awesome recipe….best I’ve had for all donut! A definite keeper!
These are a great treat that I really enjoy!
Chocolate on chocolate is the best way to go!
These are fantastic! Best chocolate flavor.
The best Keto donuts out there! My boyfriend begs me to make these every week!