Keto Chocolate Donuts
Rich, cakey baked chocolate donuts with a glossy sugar-free chocolate glaze and just 3.2g net carbs each. Made with almond and coconut flour and sweetened with erythritol, they come together in 35 minutes for a decadent low-carb treat that tastes nothing like diet food.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These baked keto chocolate donuts are everything a chocolate donut should be: tender, deeply cocoa-rich, and finished with a glossy sugar-free glaze. At just 3.2g net carbs each, they prove low-carb dessert never has to mean compromise.
Ingredients
- 1 cup blanched almond flour
- 3 tbsp coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 oz sugar-free dark chocolate (for glaze)
- 1 tbsp coconut oil (for glaze)
Instructions
- 1
Preheat oven to 350°F (175°C) and grease a 6-cavity donut pan well with butter or coconut oil.
- 2
In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, powdered erythritol, baking powder, and salt until no lumps remain.
- 3
In a separate bowl, beat the eggs, then whisk in the melted butter, almond milk, and vanilla. Pour the wet ingredients into the dry and stir until you have a smooth, thick batter; let it rest 3 minutes to let the coconut flour hydrate.
- 4
Spoon the batter into a piping bag or zip-top bag, snip the corner, and pipe evenly into the donut cavities, filling each about three-quarters full.
- 5
Bake for 16-20 minutes, until the donuts spring back when lightly pressed. Cool in the pan 5 minutes, then turn out onto a rack to cool completely.
- 6
For the glaze, melt the sugar-free chocolate with the coconut oil in 20-second microwave bursts, stirring until glossy. Dip the top of each cooled donut into the glaze and let set before serving.
Tips & notes
- The donuts must cool completely before glazing or the chocolate will slide off. Chill them 10 minutes to speed setting.
- No donut pan? Bake the batter in a greased muffin tin for 18-22 minutes for keto chocolate muffins instead.
- Store in an airtight container in the fridge for up to 5 days, or freeze unglazed for up to 2 months.
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Frequently asked questions
- How many carbs are in keto chocolate donuts?
- Each glazed donut has just 3.2g net carbs, along with 248 calories, 7g protein, and 22g fat. This recipe makes 6 donuts, so the whole batch totals about 19.2g net carbs.
- Can I make these keto donuts dairy-free?
- Yes. Swap the butter for an equal amount of melted coconut oil and use a dairy-free sugar-free chocolate for the glaze. The texture stays moist and the net carbs are unchanged.
- Why are my keto donuts dense or gummy?
- Coconut flour absorbs a lot of liquid, so over-measuring it or skipping the 3-minute rest leads to a gummy crumb. Spoon and level your flours, and don't overbake or they'll dry out.
