Keto Chocolate Donuts

These Keto Chocolate Donuts are the ultimate low-carb indulgence—rich, chocolatey, and topped with a luscious sugar-free glaze. Made with coconut flour and naturally sweetened, they’re perfect for those following a ketogenic or gluten-free lifestyle without sacrificing flavor or texture. Ready in just over 30 minutes, these donuts are a delightful way to satisfy your sweet tooth while staying on track.

Why You’ll Love This Recipe

These donuts are everything you want in a treat—moist, soft, and bursting with chocolate flavor. The use of coconut flour makes them low in carbs but high in fiber, and the addition of brewed coffee intensifies the chocolate taste beautifully. Topped with a silky glaze made from powdered sweetener and cocoa, they’re just the right amount of sweet and satisfying. You won’t believe they’re sugar-free and keto-friendly!

Keto Chocolate Donuts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Donuts:

  • 1/3 cup coconut flour

  • 1/3 cup Swerve Sweetener (or other erythritol-based sweetener)

  • 3 tablespoons cocoa powder

  • 2 tablespoons unflavored whey or egg white protein powder

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1/4 cup melted butter

  • 1 teaspoon vanilla extract

  • 1/3 cup brewed coffee (or water)

Glaze:

  • 1/4 cup powdered Swerve Sweetener

  • 1 tablespoon cocoa powder

  • 2 tablespoons heavy cream

  • 1/2 teaspoon vanilla extract

  • Up to 1.5 tablespoons water or cold coffee (as needed for consistency)

Directions

For the Donuts:

  1. Preheat oven to 325°F. Generously grease a 6-well donut pan.

  2. In a medium mixing bowl, whisk together coconut flour, Swerve, cocoa powder, protein powder, baking powder, and salt.

  3. Stir in eggs, melted butter, and vanilla until combined. Add the brewed coffee (or water) and mix until a smooth batter forms.

  4. Divide the batter evenly into the donut pan wells. Smooth the tops with a spoon if needed.

  5. Bake for 16–20 minutes, or until the donuts are set and firm to the touch.

  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Glaze:

  1. In a shallow bowl, whisk together powdered sweetener and cocoa powder.

  2. Stir in the heavy cream and vanilla extract.

  3. Add water or coffee, one teaspoon at a time, until the glaze is smooth and “dippable” without being runny.

  4. Dip the tops of the cooled donuts into the glaze. Set on a rack or tray and allow glaze to firm up for about 30 minutes.

Servings and timing

This recipe yields 6 donuts.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Variations

  • Mocha Donuts: Add 1/4 teaspoon espresso powder to the batter for extra coffee flavor.

  • Nutty Crunch: Top the glazed donuts with chopped nuts or shredded coconut.

  • Chocolate Chips: Stir in a few sugar-free chocolate chips into the batter for extra richness.

  • Vanilla Glaze: Skip the cocoa in the glaze for a white vanilla version.

  • Mini Donuts: Use a mini donut pan and adjust baking time to 10–12 minutes.

Storage/Reheating

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Freeze without glaze for up to 2 months. Thaw and glaze just before serving.
Reheating: Warm in the microwave for 10–15 seconds to refresh texture, if desired.

FAQs

Can I use almond flour instead of coconut flour?

Not for this recipe. Coconut flour is much more absorbent, and the ratios won’t translate directly.

What does the protein powder do?

It adds structure and helps mimic the texture of traditional donuts. You can use either whey or egg white protein.

Can I skip the coffee?

Yes, replace it with water. But coffee enhances the chocolate flavor without making the donuts taste like coffee.

Do I have to use Swerve sweetener?

No, any erythritol-based or keto-friendly sweetener should work. Just make sure it measures like sugar.

Can I bake these in a muffin tin?

Yes, but they’ll be more like cupcakes. Adjust bake time to 20–22 minutes.

How do I keep the glaze from being too thick or too runny?

Add the water or coffee gradually until you reach the right consistency. It should coat the donuts without dripping excessively.

Are these gluten-free?

Yes, all the ingredients are naturally gluten-free, making this recipe suitable for gluten-sensitive diets.

Can I make these dairy-free?

Yes, substitute the butter with coconut oil and the heavy cream with coconut cream or a dairy-free alternative.

Can I frost instead of glaze?

Absolutely! You can use a keto-friendly chocolate frosting for a thicker, sweeter topping.

Can I double the recipe?

Yes, double the ingredients and bake in batches, especially if using a 6-well donut pan.

Conclusion

These Keto Chocolate Donuts are a dream come true for anyone craving a decadent treat without the carbs or sugar. Moist, fluffy, and dipped in a smooth chocolate glaze, they deliver bakery-style results in your own kitchen. Whether you’re eating low-carb or just want a healthier alternative to traditional donuts, this recipe is sure to satisfy your sweet tooth—guilt-free.

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Keto Chocolate Donuts

Keto Chocolate Donuts Recipe

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These Keto Chocolate Donuts are soft, cakey, and rich in chocolate flavor, made with coconut flour and whey protein for a low-carb treat. They’re finished with a sugar-free chocolate glaze, making them the perfect guilt-free indulgence ready in just over 30 minutes.

  • Total Time: 33 minutes
  • Yield: 6 donuts

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 baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup (56.75 g) butter, melted
  • 1 tsp vanilla extract
  • 1/3 cup brewed coffee or water
  • Glaze:
  • 1/4 cup (45.5 g) powdered Swerve Sweetener
  • 1 tbsp cocoa powder
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 11.5 tbsp water or cold coffee, as needed

Instructions

  1. Preheat oven to 325ºF (163ºC) and grease a donut pan well.
  2. In a medium bowl, whisk together coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
  3. Add in eggs, melted butter, and vanilla. Stir until combined. Add brewed coffee or water and mix until smooth.
  4. Divide batter evenly among donut wells. If using a 6-well pan, bake in batches if needed.
  5. Bake for 16–20 minutes, until firm to the touch. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. To make the glaze: In a shallow bowl, whisk together powdered sweetener and cocoa powder. Add heavy cream and vanilla and mix.
  7. Add water or cold coffee a little at a time until glaze is thin enough to dip, but not runny.
  8. Dip cooled donuts into the glaze. Let set for about 30 minutes before serving.

Notes

  • Coffee enhances the chocolate flavor but can be replaced with water if preferred.
  • Ensure donuts are completely cool before glazing to prevent melting.
  • Store leftovers in the fridge in an airtight container for up to 5 days.
  • Decorate with sugar-free sprinkles or chopped nuts for added texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 donut
  • Calories: 210
  • Sugar: 1g
  • Sodium: 140mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 95mg
 
 

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