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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I’m so sad these didn’t work out for me. The batter tasted great, but the donuts turned out wet and eggy, & stuck to the pan pan. 🙁 Maybe the type of coconut flour I used? I username Trader Joe’s brand and followed the recipe to the T. Maybe I’ll try again with a different brand flour.
It could be the brand, I’ve never used it at all.
These are amazing!! I don’t have a donut pan so I made regular sized cupcakes, filled half way and that yielded 10. Then I ended up filling them with whipped cream. Boom, hostess cupcake! But they are so satisfying without it. You my dear are an angel! Thank you for this amazing recipe!
These were a win for us! After trying a recipe from Pinterest that was a fail we were searching for a good recipe. This recipe was yummy with good texture and flavor! Victory feels good! Thanks for a great recipe Carolyn!
Could you make this without using coffee? Would you need to add more of some other liquid? They look delish!
Just add water instead.
Can I substitute some of the eggs for egg whites?
Probably but you would need more of them.
Could u tell me how much egg whites I would need if I only use 2 hole eggs
No, but I know Google will be able to.
Has anyone tried making soft cookies out of this recipe? The taste was great, but they would not come out of the molds without falling apart. I greased them really well – it was pooling in the pan before I put the batter in. Thanks for sharing as this really was delicious.
Better then Good!
I made these yesterday and i’m in love! I’ll definitely be making these again! Have you ever made them dairy free by substituting coconut oil for the butter?
I haven’t but i’ve made similar things and I think it will be fine.
Does the donut pan have to be silicone or will a metal pan work without terribly sticking?
I have a metal one and it works fine as long as it’s well greased.
I’m profoundly happy to find a classic recipe for low-carb chocolate donuts on your website. I hope to see other classic recipes soon, or as soon as you can manage. I’m not usually enamored when I order, for instance, a Reuben sandwich and get one with NOT dark rye, NO kraut, and no thousand Island dressing…”Our version”. I love all the old classics but can’t eat the high carb versions.
Thank you for a recipe that I hope will become our favorite.
I would never dream of making a reuben without sauerkraut or thousand island…but the rye bread has to go, just by virtue of the fact that there is no real way to make THAT low carb. 🙂
What do you grease your pan with?
I usually do room temperature butter or ghee.
This was the first keto dessert I’ve made. I cannot believe these are only 2 NC per donut, might be less for me as I got 10 donuts and I haven’t entered the macros into MFP. I will make these again and again they are so easy and so delicious!!!
Can these be fried instead of baked?
No, they wouldn’t hold together. The lack of gluten is a problem for low carb baked goods being fried.
My friend who is a chef once told me she always adds coffee to any chocolate recipe.
And I cannot wit to make these…
I baked these in a regular size muffin tin – filling each cup half full and it made 8 muffins and cooked in 15 minutes at 325 – the temp on the recipe. They look delicious and if the batter is any indicator they will be 🙂
I am making these now! Would you hapoen to know if this is glutten free?
As long as your cocoa powder is gluten free, yes. And your baking powder.
Do you think you could make these with monk fruit sweetener instead of the Swerve granular?
Possibly. I haven’t tried.
Hi. I made these with pure monk fruit instead of swerve and they were fantastic. I used two full scoops of powder from the Julian Bakery pure monk fruit container. I was worried about the consistency in the absence of swerve so I added 3 TBSP extra cocoa powder. I just finished my last donut so I’m heading to the kitchen to whip up another batch!
Glad they worked!
All I can say is MAKE THESE NOW!! Fantastic!! It’s a forgiving recipe because I messed up and used almond flour by mistake instead of coconut the first time and they were still delicious!!
Just made these. I got 10. They are fantastic. I have already eat 2 and my 2yr old ate part of one and said..yum so it’s a keeper!
I don’t have a donut pan, so I made these as mini-cakes yesterday. I don’t like coffee, so I used unsweetened coconut milk instead. They were fantastic, and so moist. My non-Keto mother couldn’t believe they were low carb. And she LOVES chocolate cake. I’m been told I should make them again. 🙂
I did part of the batch in the microwave. Only took a few minutes. They tasted OK, but not as good — a bit drier. If I used the batter in the microwave again, I’d add some mayo (i.e. eggs and oil) to try and keep them more moist.
But, next time as cupcakes, with maybe some cream cheese filling.
These are useful, aren’t they???