This easy recipe makes Low Carb Chocolate Donuts that are keto friendly and grain-free, but still tender and tasty. They make the perfect chocolate treat for people on low-carb or gluten free diets. I may be biased, but I think this may be the best keto chocolate donut recipe on the web.
(I’m updating this post to add additional information and process photos. This post was originally published on June 27th, 2017.)
The recipe for our Keto-Friendly, Low Carb Chocolate Donuts
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.
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Does it make sense to purchase a donut pan?
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?
How to serve keto friendly, Low Carb Chocolate Donuts
While these donuts can be served by themselves, I like to jazz them up a bit. I like to glaze them with my low carb hot fudge sauce. You just can’t beat chocolate drizzled over chocolate.
If you want to make them even more decadent, you can add some shredded coconut or chocolate chips over the fudge goodness.
If you prefer a contrasting glaze, you might want to check out this sugar free glaze from Foodaciously. Another option for a topping is my Orange Scented Low-Carb Glaze. This glaze is a dairy-free/Paleo option.
If you’re short on time, but still want to add a special touch, a dusting of powdered sweetener is the way to go. To do this, simply put a bit of powdered sweetener in a fine mesh strainer and sprinkle a dusting of sweet snow over top. A tea strainer works great for this.
What sweetener should I use for these keto-friendly chocolate donuts?
Final words about our Keto-Friendly Chocolate Donuts
Low Carb Chocolate Donuts
These Low Carb Chocolate Donuts are keto friendly and grain-free. These baked chocolate treats are tender and tasty.
- 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 Pyure--2x sweeter than sugar.*
- 2 tablespoons coconut oil or butter melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened almond or coconut milk
Preheat oven to 350F. Spray two donut pans (each with room for six donuts) lavishly 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.
In a smaller mixing bowl, wisk the eggs, then whisk in the vanilla extract and almond milk.
Pour the wet ingredients into the dry mixture. 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 10 minutes before removing them from the pan.
Adding the melted coconut oil and combining it before the cold wet ingredients helps prevent it from becoming a solid mass in the batter.
*Allulose may be used, but the amount must be doubled and they won't be quite as sweet as the ones that use Pyure. They will, however, have a softer consistency.