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
Tanya says
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.
Carolyn says
It could be the brand, I’ve never used it at all.
Michelle F says
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!
Linda says
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!
Lyndsey says
Could you make this without using coffee? Would you need to add more of some other liquid? They look delish!
Carolyn says
Just add water instead.
Terri says
Can I substitute some of the eggs for egg whites?
Carolyn says
Probably but you would need more of them.
Terri says
Could u tell me how much egg whites I would need if I only use 2 hole eggs
Carolyn says
No, but I know Google will be able to.
Marie says
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.
Karen Johansen says
Better then Good!
Jasmine says
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?
Carolyn says
I haven’t but i’ve made similar things and I think it will be fine.
Shontel says
Does the donut pan have to be silicone or will a metal pan work without terribly sticking?
Carolyn says
I have a metal one and it works fine as long as it’s well greased.
Mary White says
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.
Carolyn says
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. 🙂
Julie says
What do you grease your pan with?
Carolyn says
I usually do room temperature butter or ghee.
Cassandra says
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!!!
Greg Smith says
Can these be fried instead of baked?
Carolyn says
No, they wouldn’t hold together. The lack of gluten is a problem for low carb baked goods being fried.
Cindy Hannon says
My friend who is a chef once told me she always adds coffee to any chocolate recipe.
Cindy Hannon says
And I cannot wit to make these…
Bonnie says
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 🙂
Tina says
I am making these now! Would you hapoen to know if this is glutten free?
Carolyn says
As long as your cocoa powder is gluten free, yes. And your baking powder.
Jessie says
Do you think you could make these with monk fruit sweetener instead of the Swerve granular?
Carolyn says
Possibly. I haven’t tried.
Roohi says
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!
Carolyn says
Glad they worked!
Karen says
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!!
Shasta says
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!
RandyH says
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.
Carolyn says
These are useful, aren’t they???