Keto doughnuts make a fantastic sugar-free breakfast or low-carb snack. These delicious chocolate keto donuts are the perfect Saturday morning indulgence. You’ll love this recipe for low carb donuts because they are soft, moist, and perfectly sweet.
The Best Keto Chocolate Donuts
There’s nothing like a delicious donut on a weekend morning! And despite what you may have thought, you can definitely enjoy donuts on the keto diet — as long as they’re made with the right ingredients.
But what makes these chocolate glazed keto donuts so special? I love this recipe because it makes donuts with a super soft, cake-like texture and a rich chocolate flavor. Plus, I love the fact that these keto donuts are totally gluten-free and low-carb!
Another great thing about these keto donuts is that they’re so easy to make! They are baked, not fried, so you don’t need to worry about prepping a lot of frying oil.
This recipe makes about a dozen doughnuts, depending on the size of your donut pan. If you are looking to purchase one, let me recommend this nonstick donut pan. I always reach for a nonstick pan for best results, especially when it comes to keto baking.
How to Make Keto Donuts
These chocolate keto donuts are so easy to make. You can make them in a stand mixer if you want, but they are easy to make by hand as well. The donut batter can be mixed in one bowl with a whisk.
And don’t worry about shaping the donuts — it’s easy! Your donuts will turn out perfectly round, thanks to an inexpensive donut pan.
To make keto donuts, start by mixing the donut batter. First combine the dry ingredients, including almond flour, coconut flour, baking powder, salt.
Then, in a separate bowl, mix together the wet ingredients: the eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir to combine.
Finally, spoon the batter into the donut cavities. I like to fill each cavity about 3 ∕ 4 of the way full for best results. And that’s it! The donuts are ready to bake.
Ingredients in Keto Donuts
Like most keto baking recipes, these keto donuts call for low-carb flours like almond flour and coconut flour. For more information about baking with alternative flours, check out this Guide to Keto Flour Substitutions.
These donuts start out with keto-friendly almond flour. Almond flour is one of the best low-carb alternatives to regular wheat flour. Since starting the ketogenic diet, I always keep a bag of almond flour in my panty.
For baking, I recommend using an almond flour made from blanched almonds (with the skins removed.) If you can, purchase an almond flour with a super-fine ground texture — this will give you the best texture in your finished keto donuts.
And don’t forget that you can store extra almond flour in your refrigerator or freezer to keep it fresher for longer.
Coconut flour is another keto-friendly, high-fiber flour that is common in gluten free, grain free and low-carb baking.
If you’re aren’t used to it, baking with coconut flour can be a bit tricky. Because of its high-fiber content, coconut flour absorbs liquid like crazy. So, recipes using coconut flour tend to have a higher ratio of wet ingredients like eggs, almond milk, or water.
Just like with almond flour, your coconut flour will stay fresher longer if you store it in the refrigerator or freezer.
My favorite brand of keto sweetener is Swerve, because it tastes great and measures one-to-one like sugar. Swerve comes in granulated and confectioner’s versions. I usually bake with the granulated Swerve, and make the icing with confectioner’s Swerve.
Tips for Making the Best Keto Donuts
These keto donuts are pretty easy to make. The recipe is pretty straightforward and simple. Here are some of my tips for the best results:
- Use a non-stick donut pan.
- Grease the pan well with non-stick spray.
- Let the donuts cool in the pan, and remove them once they are cool. Keto and gluten-free baked goods tend to be fragile when warm. But, they will firm up as they cool.
How to Store Keto Donuts
One of the great things about keto donuts is that they store well at room temperature for up to 3 days. To keep leftover donuts fresh, place in an airtight container and store at room temperature.
If you want to store them any longer than that, I’d recommend keeping them in an airtight container in the fridge.
Other Keto Donut and Baked Dessert Recipes
If you like to bake yummy keto donuts and other baked goods, check out these related recipes.
- 1/4 cup cocoa powder
- 1/3 cup coconut flour
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 2/3 cup erythritol sweetener, like Swerve
- 6 eggs, large
- 1/2 cup butter, melted
- 1 tsp vanilla
- 2 tbsp butter, melted
- 1/4 cup confectioner's erythritol
- 1 tbsp cocoa powder
- 2 tbsp heavy cream, or more as necessary
Preheat oven to 350°F. Spray a donut pan with non-stick spray.
Make the donuts:
- In a medium bowl, whisk together the cocoa, almond flour, coconut flour, baking powder, salt, xanthan gum, and sweetener. Set aside.
- In another bowl, whisk together the eggs, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter into the donut cavities, filling 3 ∕ 4 of the way full.
- Bake for 12-15 minutes.
Make the glaze:
- In a small bowl, stir together the melted butter, sweetener, and cocoa powder. Stir in 2 tbsp heavy cream to create a "pourable" consistency. Adjust the consistency with more heavy cream as necessary.
Top the donuts:
- Either dip the top halves of the donuts in the bowl of glaze, or drizzle the glaze over the top of the donuts.
Donuts are best served the day you bake them. Leftovers keep well covered tightly at room temperature for up to 3 days.
Make ahead tip: You can freeze the baked donuts for up to 2 months. Freeze them unglazed.
See additional tips for keto donuts in the post above!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 154 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 121mg Sodium: 88mg Carbohydrates: 3g Fiber: 2g Sugar: 1g Protein: 4g
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