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    Home » Keto Breakfast Recipes » Keto Donuts

    Keto Donuts

    Last updated: Sep 1, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    These pillowy keto donuts taste almost like the real thing. The moist, delicate crumb and luscious chocolate glaze are lovely!

    They're good with just the glaze, but using different toppings, such as crushed nuts and shredded coconut, is also fun.

    Three keto donuts stacked on a white plate.

    Keto desserts can be amazing. It's true for keto chocolate chip cookies, keto brownies, and keto cheesecake. And it's also true for these keto donuts.

    They are soft, moist, and wonderfully chocolaty. They remind me of chocolate cake donuts. You'll need a donut pan to make them, but other than this, making them is a straightforward affair and not particularly challenging.

    Jump to:
    • Ingredients
    • Variations
    • Keto Donuts Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Keto Baked Goods
    • Recipe Card

    Ingredients

    Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.

    • Eggs: I use large eggs in almost all of my recipes, this one included.
    • Unsalted butter: I love using European butter, but any unsalted butter will work.
    • Milk: I use three tablespoons.
    • Sweetener: I use stevia glycerite.
    • Coconut flour: Measure it by weight if you can. Each gram makes a difference in this ultra-dry ingredient.
    • Cocoa powder: You should use natural unsweetened cocoa powder in this recipe.
    • Salt and baking soda: I use sea salt in this recipe.
    • For the glaze: Only two ingredients are needed - dark chocolate chips and avocado oil.
    The ingredients needed to bake keto donuts.

    Variations

    • You can use heavy cream instead of milk. I tried both versions, and both are excellent.
    • You can use baking powder instead of baking soda (gluten-free if needed). You'll need 1 teaspoon of baking powder.
    • Not a fan of stevia? Replace it with a granulated sweetener to equal â…“ cup of sugar.
    • I use extra-dark chocolate chips (85% cacao) to make the glaze. You can also use extra-dark chocolate such as Lindt 85% or Lindt 90%.
    • I like to top the donuts with shredded coconut and chopped nuts. Another tasty option is to drizzle them with melted peanut butter, almond butter, or walnut butter.
    Keto donuts topped with a chocolate glaze, shredded coconut, and chopped nuts.

    Keto Donuts Instructions

    The detailed instructions for making this recipe are included in the recipe card below. Here's an overview of the steps:

    • You start by whisking all the ingredients (except for the glaze ingredients) in a single bowl. (Photos 1-2).
    • Add the batter to a greased silicone donut pan. Bake the donuts in a 350°F oven for about 17 minutes. (Photos 3-4).
    • The donuts are perfect at this point! But we want to glaze them. So your next steps are to completely cool them, then carefully remove them from the pan and glaze them. Allow the glaze to set, then dig in! (Photos 5-6).
    A six-photo collage showing the steps for making keto donuts.

    Expert Tip

    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.

    Natural cocoa powder is acidic and will react with the baking soda to produce fluffy donuts.

    Recipe FAQs

    What pan should I use?

    It's important to use a silicone donut pan. These donuts are made with coconut flour and stick to metal pans, even 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 small rubber spatula to gently separate them from the pan.

    What are keto donuts made of?

    These donuts can be made with any low-carb flour. Two popular choices are almond flour and coconut flour. In this recipe, we're using coconut flour.

    Coconut flour is especially suitable for donuts because it produces baked goods with a slightly spongy texture, which works well in a donut recipe.

    Can I substitute almond flour for coconut flour?

    Unfortunately, you can't. This recipe was written explicitly for coconut flour, which is highly absorbent and needs extra eggs and liquids to prevent baked goods from being too dry.

    Serving Suggestions

    These donuts are very rich and are best served as dessert. However, I occasionally serve them for an indulgent breakfast or brunch.

    They're perfect with a strong cup of coffee, a glass of cold almond milk, iced coffee, or iced tea.

    Storing Leftovers

    Once completely cool, you can keep the leftovers in the fridge, in a single layer in an airtight container, for up to four days.

    Remove them from the fridge 30-60 minutes before eating them. Chocolate always tastes best at room temperature.

    Three keto donuts stacked on a white plate.

    More Keto Baked Goods

    • A slice of keto chocolate cake.
      Keto Chocolate Cake
    • Keto cupcakes with chocolate frosting served on a white plate.
      Keto Cupcakes
    • Keto chocolate cupcakes topped with frosting.
      Keto Chocolate Cupcakes
    • Almond flour muffins served on a parchment paper square.
      Almond Flour Muffins

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Keto donuts are stacked on a white plate.
    4.97 from 458 votes
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    Keto Donuts

    These amazing keto donuts taste almost like real cake donuts! They are soft, moist, and chocolaty.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Rest time50 minutes mins
    Total Time30 minutes mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 10 donuts
    Calories: 221kcal
    Author: Vered DeLeeuw
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    Ingredients

    Donuts:

    • Nonstick oil for pan
    • 4 large eggs
    • ½ cup unsalted butter melted (112 grams)
    • 3 tablespoons whole milk
    • 1 teaspoon stevia glycerite (equals â…“ cup sugar)
    • ¼ cup coconut flour
    • ¼ cup cocoa powder natural (not treated with alkali), unsweetened
    • ¼ teaspoon sea salt
    • ¼ teaspoon baking soda

    Glaze:

    • ¾ cup dark chocolate chips (4.5 ounces)
    • 1 tablespoon avocado oil

    Instructions

    • Preheat the oven to 350°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 pan cavities ¾ full. Bake the donuts until they are set and a toothpick inserted in them comes out clean, about 17 minutes.
    • Place the pan on a cooling rack and allow the donuts to cool for 15 minutes.
    • Meanwhile, in a shallow bowl, melt the chocolate chips in a microwave-safe bowl 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 them from the pan. Dip each donut into the glaze.
    • If desired, sprinkle the donuts with toppings such as shredded coconut or chopped nuts or drizzle them with melted peanut butter.
    • Cool the donuts until the glaze sets, about 30 minutes, then serve. 

    Video

    Notes

    The baking soda in this recipe needs an acid to react with, and cocoa powder treated with alkali will not provide that acid.
    The nutrition label includes the donuts and glaze but no toppings.
    Once completely cool, you can keep the leftovers in the fridge, in a single layer in an airtight container, for up to four days. Remove them from the fridge 30-60 minutes before you plan on eating them.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 1donut | Calories: 221kcal | Carbohydrates: 8g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Sodium: 116mg | Fiber: 3g | Sugar: 5g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    More Keto Breakfast Recipes

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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