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
- ⅓ cup coconut flour
- ⅓ cup Swerve Sweetener
- 3 tablespoon cocoa powder
- 2 tablespoon unflavored whey protein powder or egg white protein powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- ⅓ cup brewed coffee or water coffee intensifies the chocolate flavor
Glaze:
- ¼ cup powdered Swerve Sweetener
- 1 tablespoon cocoa powder
- 2 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 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.
Ashlea says
The donut recipe is awesome but what I don’t like is the icing… The sweetener was too detectable and crunchy like as if it was a sugar covered donut I could hear it crunch in my teeth… I’d love to throw a scoop of rebel ice cream on one of these donuts after they come out of the oven.
Janice says
I made my second batch yesterday. They are so good. Everyone that tries them really likes it. Mini muffins are a nice treat to have around. I don’t have a muffin pan so I went for the mini muffin pan. Cream cheese frosting is the way to go.
Carolyn says
Glad you like them!
Laura says
I’d like to try these, and I’m fairly new to keto, but I’ve seen Swerve confectioners, swerve granulated, and swerve brown. I think I’ve even seen some erythretol that’s liquid. But I don’t see many who post keto recipes specifying which kind should be used. Which form do you use?
Carolyn says
It does specify. First, each reference to Swerve is linked. Second, when you say sugar, it usually means granular. Thus a reference to just Swerve = the granular kind. But a reference to powdered Swerve is like “powdered sugar” or confectioners sugar.
Courtney Chamblin says
I’m about to try these, but my hubby is allergic to eggs. I know there are a variety of egg substitutes available… any advice on which would work best for this recipe?
Carolyn says
I’m sorry, I’ve never tried an egg replacer in this recipe.
Sarah says
Made six donuts for me. I used Lilly’s chocolate chips with cream for the glaze, thinned with water! Perfect
Anu says
Oh my goodness, these are ridiculously good, what sort of magic is this?! 🙂 I made the recipe almost exactly as written, but used Erythritol instead of Swerve, and added 1/4 tsp each of powdered stevia and monk fruit sweetener, plus 1/2 tsp of liquid stevia to the batter. I also added about 20 drops of liquid stevia to the glaze. I distributed the batter in my silicone donut pan, which has 7 holes, and had to bake for 30 minutes (but that’s probably just my weird oven. Yum!
The next time I might leave out the cocoa and water from the glaze and go for a plain vanilla-flavoured drizzle, I may try a crisscross pattern with that, fingers crossed 🙂 Thank you so much for yet another wonderful recipe!
Kayren says
How would you store these & how long do they stay fresh?
Carolyn says
On the counter in a covered container for 3 days or in the fridge for a week.
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.
Carolyn says
So glad to hear it!
Christina says
Literally just made a batch, had 1 and the rest are cooling in the fridge. SO GOOD! They came out super moist, light and fluffy (I’m not a huge fan of “cakey” donuts.) Definitely a winner, I bought a donut pan for your recipes specifically. I cant wait to try the rest! Thank you for creating such delicious recipes!
Carolyn says
So glad to hear it!
KP says
Just made them. Bought my hubby som paczcis and needed something for me! Thanks so much! Delish.
Kamal says
Thank you for this! They’re amazing. I baked them in a silicone muffin tray because that’s what I had, and ditched the glaze because I’m lazy. Still turned out great, I bet they would be even better if done the “correct” way 🙂
Morgan says
These are incredible! Even my kiddo loved them! Made 3 dozen to take to my office keto party!
Carolyn says
So glad you liked them!
Jen says
I love the taste of these, but they cooked up with flat tops rather than rounded and were a bit thin. I have fresh baking powder and am wondering what I may need to different to get a better result.
Carolyn says
What brand of coconut flour did you use?
Jen says
I used the Kirkland brand of coconut flour from Costco. I so want to get these to work 🙂
Carolyn says
They aren’t perfectly rounded like conventional donuts but they should rise and be a little rounded. Coconut flour is very trick and I only ever use Bob’s Red Mill.
rfeva says
I would like to add cocoa to the flour to make the doughnut truly cholatey.- can you suggest the proportion I need to use.
Carolyn says
These already have cocoa powder.
Lisa says
My daughter and I made theze tonight! They are delicious!
Carolyn says
So glad to hear it!
Lisa Lougheed says
I made a second batch last night to bring some to coworkers and I can say that they will all be making these! Of course, my daughter made me double the recipe so there would still be plenty at home. By the way, my husband and I heard/saw you at Fox Tale Books in Woodstock, GA a few months ago. I have loved every one of your recipes we’ve tried.
Carolyn says
Hi Lisa! Thanks so much and it was wonderful to be at Foxtale back in October. Have a wonderful weekend!
Kathleen says
These were really delicious!! Had more of a “cake” texture (soft and airey) than donut (chewy and full) — but hey, we’re not complaining!! A wonderful recipe, we’ll be making this again.
Caroline Nielson says
Hi Carolyn,
I didn’t make this particular recipe. I made your chocolate donuts with peanut glaze from your baking cook book. I followed it to the “T” but my new donut pan stuck so bad that I now have pieces and crumbles argh!!
Can you recommend a re-do at all ?
I don’t want to waste them. I made 6!!
Thanks for your help!
Marcella says
Not sure what happened but my doughnuts stuck horribly to the pans…they didn’t fall out as you suggested they would…I had to pry them out and they broke apart into crumbs…I have 2 non stick doughnut pans and I sprayed the pans generously….I must sound like a greenhorn but I’m not a novice baker either…not sure what went wrong…
Carolyn says
Well I can’t be sure what happened, not being in your kitchen, but as you can see from the comments and ratings, these are immensely popular. So something went wrong on your end. It sounds like they were too dry because these don’t break apart into crumbs when properly made.
Elizabeth says
I just made these and they turned out amazing!
Found this recipe on Pinterest and wasn’t sure how they would turn out as I’m always disappointed by many low carb recipes I try so I had to half the recipe.
This was the exception, amazing! I will be making them very often to have them for breakfast along with my coffee. I added a tiny bit of the Pillsbury sugar free vanilla frosting instead of the frosting on here just to save some time.
Thank you so very much!
Carolyn says
So glad you liked them!
Bernice "BC" Marks says
How can I register for the giveaways? HAPPY 1st BIRTHDAY!!!
Carolyn says
The giveaway for the air fryer is tomorrow so stay tuned!
Gail says
I Made these today and wow, WOW! They are delicious, moist without the eggy texture that so many coconut flour desserts have. They satisfy both my sweet tooth and my chocolate craving. I will definitely be making again.
Thanks
Carolyn says
So glad to hear it!