These moist Keto chocolate donuts will satisfy the most urgent chocolate craving. A delicious treat that's sugar free, gluten free and low carb.
I always LOVE it when I make a dessert that the beloved carb-scoffers around me declare to be their new favourite food. It's right up there with an unexpected day off/an inexplicably youthful appearance when you look in the mirror first thing in the morning.
You've gotta try these Keto chocolate donuts, friends.
Serve them at your next gathering and watch the magic happen. Or even better, keep them for yourself. They're little circles of sugar free happiness!
Chocolate desserts are perfect when you're converting a recipe to make it sugar free. This is because the chocolate taste is so prominent that the individual taste of the natural sweeteners does not come through.
Erythritol and xylitol can have a slightly cooling taste and stevia is a bit metallic - all depending on the brand you use.
Naturally, the longer you use these sweeteners in place of sugar, the less you'll zone in on this. Also, once you stop eating "real" sugar and re-set your tastebuds, you'll find you don't want to sweeten your desserts as much as you used to. Less sweet will become the new "just perfect and totally satisfying".
Logical follow-through: you'll need less of the sweetener, therefore get less of the aftertaste right from the beginning.
So, if you then also choose a recipe that uses a strong-tasting ingredient - think cinnamon, cardamom, lemon.......and chocolate - bingo, you can fool those carb-lovers!
You all know I'm a bit of a chocolate fiend. I adore my fabulously fudgy keto brownies, this really simple low carb chocolate tart and my chocolate walnut fat bombs - I almost always have an emergency batch of those little life-savers in the freezer.
I've adapted the recipe of my sugar free low carb donuts to make these chocolate Keto donuts.
Instead of just using cocoa, I also added melted chocolate for more WOW. Then I increased the amount of double/heavy cream to counteract the additional firmness of the chocolate.
I decided to use unsweetened chocolate in the recipe. I used this UK brand, which is available in my local Sainsbury's. A good alternative for those of you in the US would be this brand, which, as my US based friends tell me, is widely available across the pond.
If you want to use regular dark chocolate, opt for a variety with 90% cocoa solids, such as Lindt. It does contain sugar, but only 7 % per 100g bar. This means one ten-gram square has less than 1 gram of sugar.
Alternatively, you could use sugar free chocolate chips, if you can source them where you are. The ones I just linked to are already sweetened with stevia. If you go for them, halve the amount of powdered erythritol stated in the recipe.
Top tips to make the chocolate glaze:
For the first batch I mixed my chocolate/sweetener with some coconut oil. This worked very well in the sugar free chocolate Fudgesicle recipe I posted last week (yummy chocolatey popsicles dipped in chocolate). However, I found that for the donuts this mix just seemed too liquid.
I ended up just using chocolate on its own - something I have done previously, for example in my almond butter chocolate pralines. For a softer glaze, you could also try adding a tablespoon of double/heavy cream to the mix.
After you have combined the ingredients (chocolate/sweetener/cream), make sure you let the glaze cool down. It should be still liquid, but starting to thicken. That way you get a nice, thick coating.
Double-dip if necessary.
As I have said earlier in the post, our individual sense of what's sweet can vary considerably. I don't like my sweets particularly sweet any more, and the recipe does reflect that.
If you feel you want to add a tablespoon of erythritol here or a few drops of stevia there, please do so. Make sure you taste the batter of your chocolate donuts - which, of course, is always half the fun 🙂
More low carb donut recipes
These sugar free donuts have lots of 5 star reviews!
For an autumn treat, try my keto apple cider donuts.
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Keto Chocolate Donutsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 cup / 100g almond flour or ground almonds
- 40 g / 1.4 oz unsweetened chocolate melted (3 tbsp)
- 40 g / 1.4 oz butter, very soft 3 tbsp
- 3 tablespoon cocoa powder unsweetened
- 4 eggs
- ⅓ cup / 55 g powdered sweetener
- 4 tablespoon heavy / double cream
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the Glaze
- 60 g / 2.1 oz unsweetened chocolate
- 8 drops stevia or 2 teaspoon powdered erythritol
- Preheat your oven to 175 Celsius / 350 Fahrenheit
- In a bowl or a food processor, blend the very soft butter, cream and sweetener. Then add the eggs and vanilla and mix until well-combined. Last, add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Blend until you have a smooth batter.
- Spoon batter into a well-greased donut pan. I used a silicone mini donut pan. Make sure you do not overfill and lose that all-important hole!
- Bake 13-15 minutes or until done.
- Melt the chocolate in a water-bath (place a smaller bowl with the chocolate inside a larger bowl which you have filled with boiling water. The heat will gently melt the chocolate). Add stevia to achieve the desired sweetness. Wait until it has cooled down a little.
- Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.
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This recipe made the best donuts. My grandkids just loved them. (As well as the rest of us). Thank you Katrin
I can't use a food processor for this recipe. Would I just cream the butter and then follow the recipe like normal?
Sure, you can mix in a bowl with an electric mixer as well. Or even by hand, with lots of elbow grease 🙂
Hello can't wait to try this one out! Is the nutrition per donut with frosting?
Yes, that’s correct.
My mini donut pan must be smaller than the one in your video - I ended up with 23 donuts at about 14grams each. For the macros, should I calculate by the weight you mentioned - about 25g/donut? Great recipe - love the texture and flavour!
If your donuts weighted only 14 grams, I would halve the macros.
As we'll be having a smaller seder dinner this year, I thought these would be a fun idea for our dessert. I made a test batch, halving the recipe, and they are outrageously delicious! I use Montezuma as well, and added a bit of cream and butter to make a glaze. Outstanding! Can't wait to enjoy another few on the weekend.
So glad you like the donuts!!
Can you freeze these?
Yes, of course!
Could these be made in a regular pan or a cupcake pan? I don't have a doughnut pan. If the hole in the doughnut pan really needed?
Not at all. A muffin or cupcake pan will work just as well. If you make larger muffins or cupcakes, increase the oven time accordingly.
Can i use 6 tbsp cocoa powder instead of 3 and skip chocolate?
Also can i do 8 egg whites instead of 4 whole eggs?
How do you store thé donuts? Thx
Hi Deborah, I have answered the question about the cocoa in your other comment. I would not use 8 egg whites. I think that's too much liquid. Maybe try 6. That said, you're changing the recipe a lot and I cannot guarantee it's going to work. You'll have to see how your dough consistency turns out and call it an experiment. Sometimes it's easier to change a recipe just a little, at least if it goes wrong you know which ingredient it was!
Hey can i skip butter or replace it with yogurt or milk or egg?
Can i replace double cream by 8% cream, milk or egg? Thx
Do you store thé min airtight container in the fridge or in airtight container at room temperature? How long? Thx
As long as you stick to the same wet and dry ratio, it should all be possible!
So i could use 6 tablespoons cocoa powder instead of 3tbsp cocoa powder and 3 Tbsp chocolate?
No need for coconut flour or tapioca in thé recipe? They are often used with almond flour?
I ordered special dark dutch processed cocoa powder? Do you think it will be good for thé recipe? Thx
To keep with the same wet/dry ratio I would say try using an additional tablespoon cocoa powder and 2 additional tbsp butter. This recipe is written for almond flour only. I haven't tried the dutch cocoa powder - if it's stronger than regular cocoa powder, maybe use a little less?
I have an electric donut maker - it's like a waffle maker except for donuts. Could these chocolate donuts be made in my donut maker? They are mini donuts by the way. Thanks!
Hi, I think that would probably work! These donuts are small, too.
My donuts came out so good, but My glaze kept getting hard , I made the glaze twice , but no luck
Hi Monica, if you would like a glaze that stays softer, just add some coconut oil to the chocolate 🙂
Soooo good 😀 Love your recepies:D
Thank you for great recipes, I tried to make doughnuts today and they turned out delicious ! I made both chocolate and regular,I added cinnamon to the glaze. I am big fan of your recipes!
That's so good to hear! Glad you like them
First of all thank you for all these amazing recipes, with the lockdown going on I’ve never spent that much time in the kitchen while working from home and this is just so much fun trying a new recipe every day 🙂
I tried these donuts yesterday, and they turned out great, perfect chocolate-sweet balance, they looked amazing also. Just one question, boyfriend is missing the “fried” flavor a little, so do you think these chocolate bad boys could survive to be briefly fried between the baking time and chocolate glaze ? Which oil and how long would you recommend ?
Thank you 🙂
Hi Julie, glad you liked the donuts. For frying I'd probably use butter, because I like the brown butter taste. But I think coconut oil would also work well
These are great! I added a little more sweetener to the donuts but then did not frost them. I got 13 out of the batch. So good! I tagged you on my Instagram a bit ago! Thank you!
I think I saw it! A lovely perfect looking stack 🙂
No rating yet. What I am inquiring about is substituting at least some of the almond flour for coconut powder because, frankly, I’m using almond flour in all your recipes and it’s delicious but getting a bit too much? How would you suggest I use half of each or halving the Armand powder adding a different amt of coconut powder?
Try replacing the almond flour in the recipe for 1/3 the amount of coconut flour. If your batter seems too liquid, up it to a maximum of 1/3 the amount of coconut flour. It's way more absorbent than almond flour, that's why you need less.
What does heavy /double cream mean
I know what heavy cream means but never saw heavy and double cream
Hi Vivian, in the UK we say double cream and in the US it's heavy cream. Sorry for the confusion!
These are good already, but would benefit with a little salt. We tried a pinch in the glaze and it greatly improved it. We are going to try 1/8 tsp. In the batter too.
I can imagine that salt would taste nice in them 🙂
Amazing recipe:) I have liquid stevia, so if I use it how should I adjust the ingredients?
We use only 1/3 cup of sweetener in the dough, so probably not. If you find your dough is way more liquid than mine in the video though, I would use an additional 2 tbsp of almond flour.