This easy keto chocolate donuts recipe is ready in under 30 minutes. The donuts have a moist, fluffy texture and a delicious chocolate glaze. They are fun to make and taste so close to the real thing!
In my opinion, these no sugar donuts are giving Krispy Kreme and Dunkin Donuts a run for their money.
The recipe is a great way to satisfy your sweet tooth without loading up on sugar. In fact, one donut contains only 2g net carbs.
Moreover, almond flour donuts are naturally gluten-free, filling, nutrient-rich and packed with flavor.
Sue said: "This recipe made the best donuts. My grandkids just loved them."
Ingredients and Substitutions
Here are the ingredients you'll need to make choclate flavored keto donuts. Scroll down to the recipe card for the exact amounts.
- Butter: Should be unsalted and very soft.
- Heavy Cream: This makes the donuts extra moist and delicious. It is my secret ingredient!
- Sugar Substitutes: I used an erythritol monk fruit sweetener. However, allulose would also work well.
- Eggs: The eggs should be room temperature when you add them to the batter. This helps the donuts rise better.
- Chocolate: Any unsweetened or 90% dark chocolate works fine.
- Cocoa Powder: This should also be unsweetened.
- Almond Flour: I use ground almonds in most of my recipes. This is the same as regular almond flour in the US. Super-fine almond flour also works well.
- Baking Powder: Double-check that it is fresh. This will make the crumb fluffy. Don't mix this up with baking soda, which would make the donuts taste bitter and unpalatable.
- For The Glaze: I used melted unsweetened chocolate and added a few stevia drops to sweeten it.
Dairy-Free version: Use coconut oil instead of butter and coconut cream in place of the cream.
It is really easy to make keto donuts. Here are the basic steps. For detailed instructions, see the recipe card.
Start by preheating the oven. We'll be baking on a middle shelf.
Then, brush a silicone mini donut pan with melted butter or use cooking spray.
Step 1: Blend the very soft butter with the cream and sweetener in a food processor until smooth. You can also use a large mixing bowl and an electric mixer.
Step 2: Add the eggs and vanilla extract and continue mixing until well-combined.
Step 3: Now, add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Whisk until a smooth batter forms.
Step 4: Spoon the batter into the greased donut pan and level the tops. Bake for 13-15 minutes, then remove the donuts from the oven.
Let them cool fully in the pan. The donuts are fragile when hot. They firm up as they cool.
Step 5: Melt the chocolate in a small bowl and add stevia glycerite to taste. Let the chocolate cool until it begins to thicken. Then, dip each donut half-way into the glaze. Double-dip if you want a thicker glaze.
Cool the donuts in the fridge until the chocolate coating has set.
Tip: Once the donuts are glazed, you can sprinkle the tops with chopped nuts, shredded coconut or sugar free sprinkles.
This is a pretty easy recipe. However, be sure to follow these tips so your donuts turn out perfectly.
Use a silicone pan: It is much easier to remove low carb donuts from a silicone pan than a regular one. Press the silicone from the bottom to remove the donuts from the pan. If necessary, gently run a knife around the edges.
Grease the pan well: Donut batter is sticky. Even with a silicone pan, I recommend greasing it well first.
Don't overfill: Take care not to overfill the pan to avoid the batter overflowing. You don't want to risk losing the all-important hole!
Use a piping bag: To avoid the batter sticking to the sides, consider piping the batter into the pan. You can use a ziploc bag for this and snip off a corner.
I love the contrast between the crisp chocolate shell and the moist donut. But if you prefer a softer glaze, stir a tablespoon of heavy cream into the melted chocolate.
For a classic white frosting, mix ⅓ cup or 50g powdered sweetener with 2 tablespoons almond milk in a small bowl. Dip the donuts to frost.
Or, omit the glaze and dip the donuts in melted butter and then in cinnamon sugar or powdered sweetener.
Lastly, a drizzle of softened peanut butter is delicious on these donuts.
No, you cannot substitute almond flour with coconut flour 1:1. Coconut flour absorbs a lot more liquid and the donuts would end up dry.
Yes. For air fryer donuts, it is best to use single donut silicone molds. Also, reduce the baking time to around 8 minutes.
You can use a muffin pan instead. You won't have donut holes this way. But the taste is the same!
Yes. For a classic fried donut flavor, gently fry the donuts in butter in a pan over low heat after baking them in the oven.
Keto doughnuts keep fresh in an airtight container at room temperature for 3 days. Or, store them in the fridge for about 6 days.
It is also possible to freeze these donuts for up to 3 months. I freeze them on a lined baking sheet in a single layer until they are solid and then transfer them into a freezer bag. This way, they don't stick together.
More Keto Dessert Recipes
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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.
For the Glaze
- 2.1 oz unsweetened chocolate 60g
- 8 drops stevia glycerite
- Preheat your oven to 175 Celsius / 350 Fahrenheit. Brush a silicone mini donut pan with melted butter or grease with cooking spray.
- Blend the very soft butter with the cream and sweetener in a food processor until smooth. You can also use a large mixing bowl and an electric mixer.
- Add the eggs and vanilla extract and continue mixing until well-combined.
- Add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Continue blending until a smooth batter forms.
- Spoon or pipe the batter into the greased donut pan and level the tops. Don't over-fill! Bake for 13-15 minutes. Remove the donuts from the oven. Let them cool fully in the pan.
- Melt the chocolate in a small bowl and add stevia glycerite to taste. Let the chocolate cool until it begins to thicken. Then, dip each donut half-way into the glaze. Double-dip if you want a thicker glaze. Cool the donuts in the fridge until the chocolate coating has set.