These Keto Chocolate Donuts are made with coconut flour and dipped in a dreamy sugar-free chocolate glaze. They are super easy to make and have only 3.1 grams net carbs per serving!
This is my go-to chocolatey breakfast treat for my family. And it’s an excellent recipe for people just getting used to baking with coconut flour.
Coconut Flour Donuts
These keto chocolate donuts are a 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!
If you love coconut flour, be sure to try my Keto Coconut Flour Pancakes or Coconut Flour Brownies next!
★★★★★
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.”
Ingredient Notes
- 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.
- Sweetener: I recommend an erythritol sweetener for the donuts. You will need a powdered sweetener for the glaze. Please see the Sweetener Options for more details.
- 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.
How to Make Keto Chocolate Donuts
- Prepare the batter: Whisk together the dry ingredients. Stir in the eggs, melted butter, and vanilla extract, then stir in the liquid until well combined.
- Bake the donuts: Divide the batter among the wells of a well-greased donut pan. Bake until the donuts are set and firm to the touch. Let cool in the pan for 10 minutes.
- Prepare the glaze: Whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and enough water to make a “dippable” consistency.
- Dip the donuts: Dip the top of each donut into the glaze. Sprinkle with any decorations and let set about 30 minutes.
Carolyn’s Tips for Success
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.
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.
Sweetener Options
As always, I want to make sure you are aware how different sweeteners will affect the results of this recipe.
You can any sweetener in the donuts themselves, but I do caution that allulose may not work as well. It will likely cause the donuts to be quite soft and fragile, and the outsides will get much darker. They may even taste slightly burnt.
The glaze can be made with any powdered sweetener, but allulose will take a lot longer to set properly.
Frequently Asked Questions
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
- 1/4 cup (47.5 g) granular sweetener, (erythritol recommended)
- 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 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 and smooth the tops.
- 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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I made these for evening coffee. Unfortunately, I made them early in the morning. There were no evening donuts for coffee. Delicious
That is the risk you take! 😉
These are the best! I was so excited that they taste about as good as the ones from the bakery. Thank you!
Hi, does the coffee or water have to be cold when adding to the batter? Or is room temperature water ok?
Room temp is perfect!
Hi Carolyn, This is a bit off the subject but not really. I used to love Entamines Deviled Chocolate Glazed Doughnuts. They have stopped making them. Do you remember them? If so, do you have any recipe that closely resembles them?
LOVE YOUR RECIPES!!!
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?
Yes.
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!).
https://amzn.to/3l5QVVF
Amazing donuts!
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!
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.