Amazing keto chocolate donuts that taste almost like real cake donuts. The moist, delicate crumb and the luscious chocolate glaze are wonderful!
I make these keto chocolate donuts only once in awhile. They are simply too good to make regularly! Even though they are low carb and gluten free, and made with coconut flour, they are obviously not the best choice nutritionally. Especially because when they’re around, I tend to have two of them as my breakfast. 😳
So I make these keto chocolate donuts occasionally, and we all savor them – two for each of us, plus two extra for the next day, or for one of the kids’ friends.
I always loved cake donuts, and especially chocolate cake donuts. My husband feels the same. In fact, the first time I saw him gain weight was after a month long business trip, in which he ate two sugary chocolate donuts for breakfast every morning. He gained 5 lbs. in one month. 😮
So, are these keto chocolate donuts healthy?
I don’t know if they are healthy, but they are definitely healthier than regular donuts. These keto chocolate donuts are a much better choice than regular cake donuts. They are lower in carbs, higher in protein, and gluten free. I glaze them with a simple chocolate glaze, and top them with chopped nuts and unsweetened shredded coconut. You can also drizzle these keto chocolate donuts with warm peanut butter (yum).
I think it’s good to have indulgent keto options. When you know you can fall back on a tasty keto dessert, it helps you deal with peer pressure to eat unhealthy. It also helps you not feel deprived, the enemy of any diet.
The pan you use is important
It’s really important to use a silicone donut pan when making these donuts. They stick badly to metal pans – including nonstick ones. They sometimes very lightly stick even to silicone. So when it’s time to release them from the pan, do so very slowly, using a knife or a tiny rubber spatula to very gently separate them from the pan as needed.
How to make the dark chocolate glaze
I use extra dark chocolate chips (85% cacao) to make the glaze. You can find them on Amazon (link below in the recipe card). You could use Lily chocolate chips (sweetened with stevia). Personally, I’m not a huge fan of these stevia sweetened chocolate chips and prefer to use the real thing.
What about leftovers?
Once completely cool, keep leftover donuts in the fridge, in a single layer in an airtight container, for up to 3 days. Remove them from the fridge 30-60 minutes before you plan on eating them.
Keto Chocolate Donuts
- Nonstick oil for pan
- 4 large eggs
- 1/2 cup unsalted butter, melted (112 grams)
- 3 tablespoons whole milk (or heavy cream)
- 1 teaspoon stevia glycerite (equals 1/3 cup granulated sweetener)
- ¼ cup coconut flour
- ¼ cup Dutch processed unsweetened cocoa powder
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 3/4 cup extra dark chocolate chips (4.5 oz)
- 1 tablespoon avocado oil
- Preheat oven to 350 degrees F. Grease 10 silicone donut pan cavities.
- Whisk together the eggs, melted butter, milk and stevia.
- Whisk in the coconut flour, cocoa powder, salt and baking soda.
- Fill the donut pan cavities 3/4 full. Bake until set and a toothpick inserted in donuts comes out clean, about 17 minutes.
- Place the pan on a cooling rack and allow to cool for 15 minutes.
- Meanwhile, in a shallow bowl, melt the chocolate chips in the microwave, in 30-second intervals, stirring after each session. Stir in the avocado oil.
- Gently run a knife around the edges and center of each donut. Carefully release the donuts from the pan. Dip each donut into the glaze. If desired, sprinkle with toppings such as shredded coconut or chopped nuts, or drizzle with melted peanut butter.
- Cool the keto chocolate donuts until the glaze sets, about 30 minutes, then serve.