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!
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
- 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
- ¼ cup powdered Swerve Sweetener
- 1 tablespoon cocoa powder
- 1 tablespoon heavy cream
- ¼ teaspoon vanilla extract
- 1 ½ to 2 tablespoon water
- 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.
- 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.
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.
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.
If you like coffee, measure out enough to make up the coffee in my recipe. Add water if you need to.
Does the nutrition facts include the sugar free frosting as well?
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?
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!).
Patricia Morgan says
I made these donuts today they are delicious. Thank you for this great recipe
Will these freeze well?
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.
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.
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.
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.
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!
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?
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?
Use this version, it can be made into 2 8-inch layers as well. https://alldayidreamaboutfood.com/keto-samoa-bundt-cake/
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.
Liz J says
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.
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. 🙁
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!
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!
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.
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?
These are okay on the counter for a few days, but refrigerate if they will be around longer than 3.
These are the BEST donuts ever!! I was able to make 12.