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    Home » Keto Breakfast » Keto Chocolate Cake Donuts

    Published: Jul 3, 2017 · Modified: Mar 10, 2021 by Carolyn

    Keto Chocolate Cake Donuts

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    156.5K shares
    Jump to Recipe Print Recipe

    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.

    Titled image of keto chocolate donuts on a white plate over a blue patterned napkin, with a cup of coffee

    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:

    • Baking with Almond Flour
    • Baking with Coconut Flour
    • Best Keto Sweeteners
    • Bakeware Essentials

    Keto chocolate donuts cooling on a rack over a white table.

    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.

    A hand holding a keto chocolate donut that has just been dipped in chocolate glaze.

    How to make keto chocolate donuts

    Want the 411 on how to make the best keto chocolate donuts? Let’s do it!

    The pan

    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.

    The flour

    This is a coconut flour based recipe. Different coconut flours can differ 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.

    The 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 Confectioner’s Swerve is your best option for the glaze.

    Adding coffee

    These keto chocolate donuts don’t taste like coffee at all. But coffee enhances and deepens the chocolate flavor of baked goods, so I do recommend it. You can replace it with plain water if you prefer.

    The glaze

    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.

    How to store keto chocolate donuts

    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.
    Keto chocolate donuts on a white plate with a cup of coffee and a bowl of strawberries

    More delicious keto donut recipes

    • Maple Bacon Donuts
    • Lemon Poppyseed Donuts
    • Keto Samoa Donuts
    • Lemon Poppyseed Donuts
    • Chocolate Dipped Mini Donuts
    Keto chocolate donuts on a white plate with a cup of coffee and a bowl of strawberries

    Keto Chocolate Donuts

    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.
    4.49 from 102 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: keto chocolate donuts
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 8
    Calories: 123kcal

    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
    US Customary - Metric

    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

    How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.
    Nutrition Facts
    Keto Chocolate Donuts
    Amount Per Serving (1 donut)
    Calories 123 Calories from Fat 83
    % Daily Value*
    Fat 9.2g14%
    Carbohydrates 4.7g2%
    Fiber 2.7g11%
    Protein 4.4g9%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    156.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Bridget Rothhaas says

      July 29, 2021 at 8:08 pm

      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.

      Reply
    2. Cheryl says

      July 18, 2021 at 12:42 pm

      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.

      Reply
      • Carolyn says

        July 18, 2021 at 1:43 pm

        If you like coffee, measure out enough to make up the coffee in my recipe. Add water if you need to.

        Reply
    3. Valerie says

      July 05, 2021 at 6:41 am

      Does the nutrition facts include the sugar free frosting as well?

      Reply
      • Carolyn says

        July 05, 2021 at 9:30 am

        Yes.

        Reply
    4. Linda says

      March 11, 2021 at 4:05 pm

      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?

      Reply
      • Carolyn says

        March 11, 2021 at 6:05 pm

        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

        Reply
    5. Luciana says

      January 08, 2021 at 8:22 pm

      Amazing donuts!

      Reply
    6. Patricia Morgan says

      October 08, 2020 at 8:13 pm

      I made these donuts today they are delicious. Thank you for this great recipe

      Reply
    7. Lynnita says

      July 13, 2020 at 7:06 pm

      Will these freeze well?

      Reply
    8. JP says

      May 20, 2020 at 8:37 pm

      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.

      Reply
      • Carolyn says

        May 20, 2020 at 8:59 pm

        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.

        Reply
    9. Corrie says

      May 16, 2020 at 10:42 pm

      5 stars
      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.

      Reply
      • Corrie says

        May 16, 2020 at 10:44 pm

        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.

        Reply
    10. Julie says

      April 23, 2020 at 7:26 pm

      5 stars
      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!

      Reply
    11. Jill says

      April 09, 2020 at 7:09 am

      Amazing!! Turned out just as perfect as the pics and sooo good!

      Reply
    12. Karna R says

      April 05, 2020 at 3:10 pm

      3 stars
      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?

      Reply
      • Carolyn says

        April 05, 2020 at 3:55 pm

        5 stars
        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.

        Reply
    13. Marion cardoza says

      March 04, 2020 at 1:21 pm

      5 stars
      Made these amazing! Can this recipe be doubled to make a cake?

      Reply
      • Carolyn says

        March 04, 2020 at 1:46 pm

        Use this version, it can be made into 2 8-inch layers as well. https://alldayidreamaboutfood.com/keto-samoa-bundt-cake/

        Reply
    14. JennyB says

      February 19, 2020 at 6:55 pm

      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.

      Reply
      • Carolyn says

        February 19, 2020 at 9:49 pm

        Yay!!!

        Reply
    15. Liz J says

      February 19, 2020 at 5:56 pm

      5 stars
      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.

      Reply
      • Carolyn says

        February 19, 2020 at 9:48 pm

        Liz, I am so thrilled to hear it!

        Reply
    16. Laila Stephen says

      January 09, 2020 at 4:57 pm

      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. 🙁

      Reply
      • Carolyn says

        January 09, 2020 at 5:34 pm

        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!

        Reply
    17. Laura says

      January 04, 2020 at 11:03 am

      5 stars
      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!

      Reply
    18. Chasity says

      December 10, 2019 at 11:04 am

      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!

      Reply
    19. Andrea McPherren says

      October 05, 2019 at 2:26 pm

      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?

      Reply
      • Carolyn says

        October 05, 2019 at 3:32 pm

        These are okay on the counter for a few days, but refrigerate if they will be around longer than 3.

        Reply
    20. Arlene says

      August 22, 2019 at 8:24 am

      5 stars
      These are the BEST donuts ever!! I was able to make 12.

      Reply
      • Carolyn says

        August 22, 2019 at 9:34 am

        Thank you!

        Reply
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