Keto Chocolate Donuts

Indulge in these rich, satisfying Keto Chocolate Donuts. Perfect for a low-carb lifestyle, they're deliciously moist and chocolatey without the guilt!

Course Desserts

Cuisine American

Keyword keto chocolate donuts, keto desserts, Low-Carb Donuts, Sugar-Free Donuts

Prep Time 15

Cook Time 15

Total Time 30

Servings donuts

Calories 280kcal

Equipment

Donut pan
Mixing bowls
Whisk
Measuring cups and spoons
Piping bag (optional)
Wire rack

Ingredients

1 cup almond flour 112g
¼ cup coconut flour 30g
½ cup granulated erythritol 96g
⅓ cup unsweetened cocoa powder 28g
1 teaspoon baking powder 4g
¼ teaspoon salt 1g
¼ cup unsalted butter, melted 60ml
3 large eggs
1 teaspoon vanilla extract 5ml
¼ cup unsweetened almond milk 60ml
Cooking spray or coconut oil for greasing
½ cup sugar-free dark chocolate chips 85g
2 tablespoons coconut oil 30ml
Optional toppings: Chopped nuts, keto-friendly sprinkles, shredded coconut

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 6-cavity donut pan with cooking spray or coconut oil and set aside.
Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, granulated erythritol, unsweetened cocoa powder, baking powder, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, mix the melted butter, eggs, vanilla extract, and almond milk until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to ensure your donuts are tender.
Fill Donut Pan: Spoon the batter into the greased donut pan, filling each cavity about 3/4 full. You can also pipe the batter in using a piping bag or a ziplock bag with the corner cut off for a cleaner approach.
Bake: Place the donut pan in the oven and bake for approximately 15 minutes or until a toothpick comes out clean when inserted into a donut.
Cool: Remove the pan from the oven and let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Glaze: While the donuts are cooling, create the chocolate glaze by melting the sugar-free chocolate chips and coconut oil together. You can do this using a double boiler or by microwaving in 30-second intervals, stirring between each, until smooth.
Glaze Donuts: Dip the top of each cooled donut into the chocolate glaze, then return to the wire rack. If desired, sprinkle with optional toppings such as chopped nuts or keto-friendly sprinkles.
Set: Allow the glaze to set at room temperature, or place the donuts in the fridge for a faster setting glaze.

Notes

For a firmer glaze, refrigerate the donuts for 10-15 minutes after glazing.

If you have a nut allergy, consider using sunflower seed flour in place of almond flour.

Store leftover donuts in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving for best taste and texture.

The nutritional values are estimates and may vary based on specific ingredients used. Always calculate your own macros with the ingredients you use.

Nutrition