The Best Keto Chocolate Donuts

These are seriously the best keto chocolate donuts i think you'll try! They are SO soft and fluffy and moist in the center. I could honestly eat a plate of them even without any glaze.

Now I used a simple sweet glaze for this recipe but honestly I think they would be even more delicious with the chocolate glaze from this Keto Bundt Cake Recipe.

Either way you choose to eat them, with chocolate glaze, plain glaze or without, these are extremely good low carb chocolate donuts.

Disclaimer: this post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way!

Ingredients In The Best Low Carb Chocolate Donuts

Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture. You can also use cornstarch instead.
Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
Unsweetened Cocoa Powder – Rodelle is my favourite brand of cocoa powder! It just always tastes really great in every recipe I've tried. But you could also use dark cocoa to get that oreo colour naturally in the muffins and cookie portion of this recipe.
Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!

Tools I Used To Make The Best Keto Chocolate Donuts

Nutritional Food Scale – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Mixing Bowls
Spatula
Donut Pans
Plastic Piping Bag (or large Ziplock Bag)
Wire Rack
Flat plate or flat tray
Whisk

Tips For Making Keto Chocolate Glazed Donuts

If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the donuts may not stay quite as moist in the center.
You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the donuts a chewier, more traditional texture.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
For a chocolate glaze, copy the glaze recipe found here then dip donuts one at a time in the glaze (you can simply just dip the tops) and place them onto a wire rack to cool.

How To Store The Best Keto Chocolate Donuts

If you used the chocolate glaze, store these donuts inside a container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the glaze in the fridge for up 3 days. You can also freeze them flat on a tray them transfer them to a container between layers of wax paper once frozen solid.

If you used the simply glaze, you can store these donuts covered at room temperature for up to 1 day. Afterwards I would suggest refrigerating but freezing is a better option as it will keep the donuts fresher without drying them out. Freeze/refrigerate the donuts between layers of wax paper.

The Best Keto Chocolate Glazed Donuts Recipe

Serves: 12

Ingredients:

Chocolate Cake

1/2 cup almond flour, 56g
2 tbsp coconut flour, 14g
1 1/2 tbsp arrowroot starch, 10g
1/2 cup unsweetened cocoa powder, 45g
2 1/2 tsp baking powder
1/2 teaspoon baking soda
1 tsp xanthan gum
1/4 teaspoon salt
2 large eggs, at room temperature
11 tbsp powdered monkfruit/erythritol sweetener, 130g
2 tbsp coconut oil, melted, 30g
6 tbsp sour cream, room temperature, 90g
2 teaspoons pure vanilla extract, 10ml
6 tbsp heavy cream, warmed slightly or at room temperature, 90g
1 tsp white vinegar

Glaze:

6 tbsp powdered monkfruit/erythritol sweetener, 72g
2 tbsp light cream or low carb milk of choice
1/4 tsp vanilla extract
OR FOLLOW THE CHOCOLATE GLAZE RECIPE HERE

Directions:

Pre-heat oven to 350*F.
In a large bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
In another larger bowl, whisk together the coconut oil, sour cream, sweeteners, eggs and vanilla extract until smooth.
Add the cream and vinegar mixture and whisk once more until smooth.
Add the dry ingredients to the wet and stir until a thick batter forms.
Scrape the batter into a piping bag or a ziplock with a decent size opening cut.
Pipe the batter into 10-12 donut molds.
Bake the donuts for 15-18 min. They should be risen and toothpick should come out pretty much clean.
Let them cool completely before glazing them.
To make the glaze, either follow the directions in this recipe to make a classic chocolate glaze OR make the simply glaze as listed above by mixing together the 3 ingredients in a small bowl.
Dip the tops of the donuts into the glaze, then set them on a wire rack to over a flat plate or large tray to allow the excess to drip off.
Let the glaze harden then serve and enjoy The Best Keto Chocolate Donuts!

Nutrition: 152 calories | 12.8g fat | 3.7g NET Carbs | 3.6g protein | 2.7g fiber

Like This Recipe? I now have a Keto Christmas Desserts Cookbook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

Print Recipe

5 from 1 vote

The Best Keto Chocolate Glazed Donuts

Prep Time35

Cook Time17

Cooling Time30

Total Time1 22

Course: Breakfast, Dessert, Snack

Keyword: keto breakfast, keto chocolate donuts, keto chocolate glaze, keto dessert, Keto Donuts

Servings: chocolate donuts

Calories: 152kcal

Ingredients

Chocolate Cake

1/2 cup almond flour 56g
2 tbsp coconut flour 14g
1 1/2 tbsp arrowroot starch 10g
1/2 cup unsweetened cocoa powder 45g
2 1/2 tsp baking powder
1/2 teaspoon baking soda
1 tsp xanthan gum
1/4 tsp salt
2 large eggs at room temperature
11 tbsp powdered monkfruit/erythritol sweetener 130g
2 tbsp coconut oil melted, 30g
6 tbsp sour cream room temperature, 90g
2 tsp pure vanilla extract 10ml
6 tbsp heavy cream warmed slightly or at room temperature, 90g
1 tsp white vinegar

Glaze

6 tbsp powdered monkfruit/erythritol sweetener 72g
2 tbsp light cream or low carb milk of choice
1/4 tsp vanilla extract
OR FOLLOW THE CHOCOLATE GLAZE RECIPE HERE

Instructions

Pre-heat oven to 350*F.
In a large bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
In another larger bowl, whisk together the coconut oil, sour cream, sweeteners, eggs and vanilla extract until smooth.
Add the cream and vinegar mixture and whisk once more until smooth.
Add the dry ingredients to the wet and stir until a thick batter forms.
Scrape the batter into a piping bag or a ziplock with a decent size opening cut.
Pipe the batter into 10-12 donut molds.
Bake the donuts for 15-18 min. They should be risen and toothpick should come out pretty much clean.
Let them cool completely before glazing them.
To make the glaze, either follow the directions in this recipe to make a classic chocolate glaze OR make the simply glaze as listed above by mixing together the 3 ingredients in a small bowl.
Dip the tops of the donuts into the glaze, then set them on a wire rack to over a flat plate or large tray to allow the excess to drip off.
Let the glaze harden then serve and enjoy The Best Keto Chocolate Donuts!

Notes

Ingredient Links

Almond Flour
Coconut Flour
Powdered Monkfruit Erythritol Sweetener
Xanthan gum
Arrowroot Starch
Unsweetened Cocoa Powder
Vanilla Extract
Coconut Oil

Tips

If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the donuts may not stay quite as moist in the center.
You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the donuts a chewier, more traditional texture.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
For a chocolate glaze, copy the glaze recipe found here then dip donuts one at a time in the glaze (you can simply just dip the tops) and place them onto a wire rack to cool.
If you used the chocolate glaze, store these donuts inside a container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the glaze in the fridge for up 3 days. You can also freeze them flat on a tray them transfer them to a container between layers of wax paper once frozen solid.
If you used the simply glaze, you can store these donuts covered at room temperature for up to 1 day. Afterwards I would suggest refrigerating but freezing is a better option as it will keep the donuts fresher without drying them out. Freeze/refrigerate the donuts between layers of wax paper.