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.
Bridget Rothhaas says
We made these donuts today and the only complaint (if you want to call it that) was there wasn’t enough of the glaze. The donuts were delicious. We will definitely be making them again.
Cheryl says
Great recipe thank you for sharing. Any chance you could recommend if I only have a double shot espresso….how much you’d suggest to use for this swap for brewed coffee? Thank you in advance, I’m new to keto and just getting started with some dessert recipes.
Carolyn says
If you like coffee, measure out enough to make up the coffee in my recipe. Add water if you need to.
Valerie says
Does the nutrition facts include the sugar free frosting as well?
Carolyn says
Yes.
Linda says
I made these chocolate donuts today. By the time I added the coffee my batter was very runny. I watched your video and your batter was not runny. I mean mine was extremely liquid. I added some coconut flour, teaspoon by teaspoon, until I was happy with the consistency. They turned out fine but I’m wondering what you think went wrong with my batter.
I’m also having a hard time with my donut pan. I greased it liberally with butter and every donut had to be urged out with a spoon. That meant that there was a lot of the donut left in the pan. This isn’t the first time this has happened. I’ve tried greasing with avocado spray, butter, coconut oil, etc. Same results, always sticking in the pan. Last time I said I would no longer make donuts but muffins instead but your recipe convinced me to try again. The pans are stick free Wilton pans. Any suggestions?
Carolyn says
What brand of coconut flour did you use? That unfortunately can make a difference. Some just aren’t as good and don’t absorb the liquids as well. But you did exactly what you should have done by adding more.
I used to have those Wilton pans. They lose their non-stickness very quickly, sadly. It’s very frustrating! If you want the best pans on the market, you can’t go wrong with USA pan. So non-stick, totally non-toxic, and they last super well. They are pricier but worth it if you don’t want to be tossing your pans within a few years. (The 9×9 pan I have? I’ve had it for 8 years!).
https://amzn.to/3l5QVVF
Luciana says
Amazing donuts!
Patricia Morgan says
I made these donuts today they are delicious. Thank you for this great recipe
Lynnita says
Will these freeze well?
JP says
Based on the total carbs on the swerve or Lakanto Monkfruit package, the sweetener alone has 64 total carbs. How did you calculate such a low carb count? The coconut flour total is about 23.5 total carbs.
Carolyn says
Please read the nutritional disclaimer at the bottom of every blog post. Erythritol has zero carb impact. I have tested my blood sugar over and over with it, and it is true. I do not count it into any carb counts.
Corrie says
I finally made these for the first time today. I only filled my donut pans about 2/3 of the way full so I ended up with 18 donuts. My first pan stuck, but I think if I had waited 5-10 minutes more (I did the suggested 10 minutes) they may have released easier like the other two pans. Both my kids gave them thumbs up! I can’t wait to try them tomorrow with my coffee.
Corrie says
I forgot to mention I crumbled the first 3 donuts that I wasn’t able to salvage and mixed them in with the leftover chocolate and made cake pops (minus the stick) and stuck them in my freezer to harden for a quick treat.
Julie says
I just made these today! Absolutely delicious! I made exactly like recipe with exact ingredients! Well, almost! I made mine in my baby cakes cake pop maker. I then dipped in glaze. I left some without glaze and tastes like brownie bites. Might try adding sugar free chocolate chips next time. Quick and easy without heating up the kitchen at this time. Thanks for your great recipes!
Jill says
Amazing!! Turned out just as perfect as the pics and sooo good!
Karna R says
Oh, WOMAN! I was so excited to try out these donuts. I didn’t have any coffee, but I did have instant espresso powder, so I made a cup of espresso and used that as a coffee substitute. The flavor was exquisite. Buuuuttttt, every last one of the donuts stuck to the non-stick, (coconut oil) greased donut baking pans. I couldn’t get a single one out whole, and the one I managed to get out the most completely crumbled in my hand when I went to dip it into the glaze. Not to be undone in my quest for Keto chocolatey-ness I crumbled all the donuts into the glaze and created cake pop truffles. I then coated the truffles with a blend of unsweetened baking chocolate bar, coconut oil, and a tiny bit of monk fruit sweetener to cut the bitterness of the chocolate.
Where did I go wrong with the baking process that made them stick so terribly?
Carolyn says
What’s the issue? YOUR PAN! 🙂
It’s very clearly the problem here. Sounds to me like either they have lost their non-stickness, or that they weren’t very non-stick to begin with.
Marion cardoza says
Made these amazing! Can this recipe be doubled to make a cake?
Carolyn says
Use this version, it can be made into 2 8-inch layers as well. https://alldayidreamaboutfood.com/keto-samoa-bundt-cake/
JennyB says
Hi Carolyn, I made a batch of these today. Instead of making 8 bigger donuts, I used my mini donut pan and got 27 minis. I ate 3 right away. So now I can have a couple of these with tea or coffee. They turned out exactly as like in your picture. Thanks for this yummy recipe. Can’t wait to try some of your other recipes.
Carolyn says
Yay!!!
Liz J says
Hi Carolyn,
I found your site by searching for low carb sweets recipes, and I’m so happy! I visited a number of other sites but they were too complicated for me. I can clearly understand and follow your recipes. I haven’t had a donut for over 10 years because of my DM2 diagnosis and I loved the KK ones. Anyway, I found this recipe Anne decided to get a donut pan and try it, OMG! Even my picky son and no low carb eating hubby enjoyed them, they were gone in 2 days and they asked for. I bought your desert cookbook and will be trying other recipes. Thanks for taking the time so we D’s can enjoy some sweets. You rock. I enjoy your little stories at the beginning.
Carolyn says
Liz, I am so thrilled to hear it!
Laila Stephen says
Hi Carolyn! While this recipe looks yummy, I am hesitant with most, if not all, keto sweet recipes because I can’t seem to find a sweetener that doesn’t upset my stomach and so I’ve had to just skip baking altogether. I read through your comments and there doesn’t seem to be too many people that have this same problem. I find it difficult to find pure Mondfruit sweetener that doesn’t have Erithrol in it. I use Xylitol for my coffee and tea, but I’ve also tried that in baking and it upset mine and my family’s stomachs as well! So disheartening. 🙁
Carolyn says
That is frustrating! Have you tried allulose yet? For me, it upsets my stomach a lot but so many other people say it works just fine.
The problem with pure monkfruit is that its a highly concentrated sweetener, like stevia extract is. It can sweeten things, but it can’t give baked goods or frostings the right texture. You use about 1/4 tsp to sweeten a whole recipe!
Laura says
I got the pans and made the donuts. They passed even the picky eaters’ taste test. These are great treats and came together so easily!
Chasity says
Hello,
Has anyone made these “dairy free”? I was thinking to myself I could use Silk Almond Creamer to substitute the heavy cream? Then I could use a “dairy free butter? Unfortunately my fiancé is lactose intolerant.
Thank you!
Andrea McPherren says
Just made these on OMG! They are so good. I prefer Lakanto Monkfruit over Swerve so that’s what I used for both granular and powdered. I also drink a flavored variety of coffee so I added six tablespoons of my salted caramel mocha coffee instead of regular. Delicious! You’d never even know there was coconut flour in these, but I did use Bob’s. In the frosting I added a couple spoonfuls of whipped cream cheese and a bit more heavy cream. It turned out heavenly! One question and you’ve probably answered this, but are they best stored in the fridge like most Keto goods?
Carolyn says
These are okay on the counter for a few days, but refrigerate if they will be around longer than 3.
Arlene says
These are the BEST donuts ever!! I was able to make 12.
Carolyn says
Thank you!