These Grain Free Chocolate Donuts are low-carb and grain-free. They make the chocolaty treat for people on low-carb, gluten-free, ketogenic, Atkins, diabetic, LC/HF, and Banting diets.
I love chocolate! I mean, I really love chocolate! One of the best things about chocolate, other than the addictive taste, of course, is that it is loaded with antioxidants. It also packs a healthy punch of magnesium.
What is better than plain chocolate? Chocolate donuts, of course! These donuts have rich chocolate flavor and a spongy texture. I love having some in the fridge for a grab-and-go breakfast or snack. Because these donuts travel well, I almost always make them before I go on a road trip. It’s hard to find low-carb snacks on the road, so I pile these in a tin and take them along in a cooler.
When I’m at home, I love slathering these donuts with my Low-Carb Hot Fudge Sauce as shown in our photos. Chocolate on chocolate–what a treat! Another option for a topping is my Orange Scented Low-Carb Glaze. This glaze is a dairy-free/Paleo option.
One thing that kept me from making donuts for so long is that they require a special pan. I hesitated to purchase donut pans, partly because I thought the donuts would seem fake-like a cupcake masquerading as a donut. I also have limited storage in my kitchen, so I like everything in my kitchen to have more than one purpose. Donut pans, well, they are only good for making donuts. Finally, an intense longing for chocolate donuts changed my mind and I purchased a two pack of these pans.
I don’t regret the purchase one bit. The donuts look beautiful on both sides-like a, well, a donut. The donut pans found a home among my versatile cookie sheets and I find I use them frequently. Since I developed this recipe, I make these donuts at least once a week. They are fast, easy and tasty–perfect for even weekday mornings! Who knows, maybe I’ll find an additional use for the donut pans. Bagels, anyone?
Grain Free Chocolate Donuts
- Coconut oil spray to coat donut pans
- 2 cups super fine almond flour
- 1/3 cup cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated stevia/erythritol blend
- 2 tablespoons coconut oil or butter melted
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/3 cup unsweetened almond or coconut milk
Preheat oven to 350F.
Spray two donut pans (each with room for six donuts) with oil.
In a medium bowl, combine almond flour, cocoa powder, sea salt, baking soda and sweetener.
Use a whisk to mix thoroughly.
Add melted coconut oil or butter to dry ingredients and stir until absorbed.
Add the eggs, vanilla extract and milk.
Stir batter until smooth
Spoon into prepared donut pans.
Bake for 10 to 15 minutes.
Donuts are done when the top springs back when touched.
Place pans on a cooling rack and allow to cool 5 minutes before eating.
Adding the melted coconut oil and combining it before the cold wet ingredients helps prevent it from becoming a solid mass in the batter.
Serving size: 1 donut
Fat (g): 13
Total carbs (g): 6
Fiber (g): 3
Protein (g): 6
Net carbs (g): 3