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
- 1/3 cup (40 g) coconut flour
- 1/3 cup (60.67 g) Swerve Sweetener
- 3 tbsp cocoa powder
- 2 tbsp unflavored whey protein powder, or egg white protein powder
- 1 1/2 tsp (1 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 3 large (3) eggs
- 1/4 cup (56.75 g) butter, melted
- 1 tsp (0.5 tsp) vanilla extract
- 1/3 cup (6 tbsp) brewed coffee or water, coffee intensifies the chocolate flavor
Glaze:
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 1 tbsp cocoa powder
- 2 tbsp (1 tbsp) heavy cream
- 1/2 tsp (0.25 tsp) vanilla extract
- (1.5 tbsp) 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.
Video
Notes
Nutrition
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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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.
Yay!!!
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.
Liz, I am so thrilled to hear it!
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!
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!
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.
Thank you!
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.
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.
Glad you like them!
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?
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.
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?
I’m sorry, I’ve never tried an egg replacer in this recipe.
Made six donuts for me. I used Lilly’s chocolate chips with cream for the glaze, thinned with water! Perfect
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!
How would you store these & how long do they stay fresh?
On the counter in a covered container for 3 days or in the fridge for a week.
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.
So glad to hear it!