These amazing keto donuts taste almost like the real thing. The moist, delicate crumb and the luscious chocolate glaze are wonderful!
I make these wonderful donuts only once in a while. They are simply too good to make regularly. Do you have foods that you simply can’t resist? I know I’m not the only one!
Even though they are low carb and gluten-free, and made with healthy coconut flour, these 🍩are a problem food for me, because when they’re around, I tend to have two of them as my breakfast!
A better choice, not a perfect choice
It’s a much better idea to start the day with some real food, not with a baked good (even if it’s keto). But when I have these keto donuts at home, rest assured I will choose them over any other breakfast option.
So I make them on occasion, 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 the chocolate ones. 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. 😮
I do 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 unhealthily. It also helps you not feel deprived, the enemy of any diet.
The ingredients used in this recipe
These are the ingredients you’ll need to make these tasty donuts (exact measurements are in the recipe card below):
- Eggs: I use large eggs in almost all of my recipes.
- Unsalted butter: I love using European butter, it’s so flavorful.
- Milk: Only three tablespoons. You can replace it with heavy cream if you wish.
- Sweetener: I use stevia, which I believe is a safe sweetener. You can probably replace this with a granulated sweetener.
- Coconut flour: Try to measure it by weight if you can. Every extra gram makes a difference in this ultra-dry ingredient.
- Cocoa powder: Use a natural unsweetened cocoa powder in this recipe.
- Salt and baking soda.
- For the glaze: Dark chocolate chips (the darker you can go and still enjoy them, the better) and avocado oil.
How to make keto donuts
The detailed instructions are in the recipe card below. Here are the basic steps:
- Mix the ingredients. You start by whisking all the donut ingredients (except for the glaze ingredients) in a bowl.
- Transfer to the pan. Add the batter to a greased silicone donut pan cavities.
- Bake at 350°F for about 17 minutes.
- Cool, carefully remove from the pan, and glaze.
- Let set. Allow the glaze to set, then enjoy!
The pan you use is important
It’s really important to use a silicone donut pan when making this recipe. These coconut flour keto donuts 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.
Use natural cocoa powder
The baking soda in this recipe needs an acid to react with. The milk provides some, via lactic acid.
But for best results, it’s best to use natural cocoa powder and not Dutch-processed cocoa powder that was treated with alkali. If it was treated with alkali, it should state so on the ingredients list.
How to make the glaze for keto donuts
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.
Reviews of these keto donuts
I’m so happy whenever I see one of my recipes on Pinterest or Instagram! KetoChris made this recipe, loved it, and posted this beautiful photo on Instagram, which she graciously allowed me to feature here. It makes me want to make this recipe again, right now!
And Mel posted this gorgeous photo of her own creation:
Donuts! Just in time for National Donut Day! Found a donut recipe that may just work as a cake recipe! These donuts are more of a cake-like moist donut! So good!
I only glazed 2 of them so the others we can try other glazes. This recipe is kid and hubby approved! Little man kept walking to the kitchen asking what’s that smell!? while they were baking.
More chocolatey recipes you might enjoy
If you like chocolatey baked goods and have enjoyed these keto donuts, I have quite a few more on this blog! A few of my favorites are:
- Soft and chewy keto chocolate cookies
- Wonderfully gooey chocolate mug cake
- Simple yet delicious almond flour chocolate cake
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- Nonstick oil for pan
- 4 large eggs
- 1/2 cup unsalted butter, melted (112 grams)
- 3 tablespoons whole milk
- 1 teaspoon stevia glycerite (equals 1/3 cup sugar)
- ¼ cup coconut flour
- ¼ cup natural unsweetened cocoa powder (not treated with alkali)*
- 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.